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Brunch Frittata

4 Tablespoons bacon fat
2 cups frozen shredded potatoes
1/4 cup onion, finely chopped
salt and freshly ground black pepper to taste
6 strips bacon, cooked and diced
6 eggs
3 Tablespoons heavy cream
1/2 cup chopped green chile*
1-1/2 cups shredded cheese - your choice of Cheddar,
    Monterey Jack, Colby, Swiss, or a combination
1 cup chunky salsa


Heat oven to 350 F.

Heat bacon fat in 10-inch cast iron skillet on medium heat. Add shredded potatoes and chopped onions. Sprinkle with salt and pepper, cover loosely and cook for about 8 minutes or until potatoes and onions begin to brown, turning once with spatula.

Add cooked & diced bacon to the potato mixture and stir briefly.

In a separate bowl, blend eggs with the heavy cream, green chile, and half of the shredded cheese. Pour over potato-bacon mixture in skillet. Top with remaining cheese. Bake at 350 F for 15-18 minutes. Serve with salsa.


* Green chile
We get the frozen kind, thaw and drain it for use. If you are limited to the 3-ounce cans in your grocery store, use 2 of them for this recipe. Hot or mild, your choice - if you can only get mild, chop up a serrano pepper or a jalapeno to kick up the flavor.



This is a dish that you can customize in almost any way you wish; use whatever meat/poultry you like or have on hand as substitute for the bacon, whatever veggies - bell peppers, cooked broccoli, corn, carrots, etc. - that you have leftover or prefer instead of the green chile. Double the recipe for a great all-around contribution to a potluck,etc.



Cast Iron
If you don't own a cast-iron skillet, get one!! It's perfect for that magical crust you get on a dish like this - and goes so easily from top of the stove into the oven to serving at the table (keeps your food warm). We have cast iron skillets in quite a few different sizes, from 6-inch to 12-inch, also in several depths. Ours are all old - one belonged to Jay's mother, another I bought at an antique store, and the rest have been purchased at yard sales. Many of the old ones are much better than the ones manufactured currently.

If you don't have cast iron, however, you can use an 8-inch square pan, sprayed with non-stick vegetable spray, for the baking part of this recipe.



Dorothy & Jay Harris - Copyright 2004-2005