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Potato and Sausage Frittata

| April 18, 2013

Open Kitchen: Potato and Sausage Frittata from WAGM-TV on Vimeo.

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Potato and Sausage Frittata


Serve this easy-to-prepare dish with a simple green salad for a delicious breakfast or brunch entrée.



Serves 4 to 6

  4 ounces breakfast sausage links, cut into ½-inch chunks  
  1 tablespoon unsalted butter (optional)  
  1 medium Yukon gold potato, peeled and cut into ½-inch chunks  
    Kosher salt and freshly ground black pepper  
  8 large eggs, lightly beaten  
  1 tablespoon milk  
  1 ounce smoked Gouda, or other cheese, shredded  
  2 leaves fresh sage, cut into thin shreds, plus more for garnish  




  1. Preheat the broiler to high and move the oven rack to the upper third of the oven.  In a 10-inch nonstick sauté pan, cook the sausage over medium heat until golden and cooked through.  Then remove the sausage from the pan and set aside.
  2. Pour off all but 1 tablespoon of the sausage drippings and return the sauté pan to the heat.  (If you do not have 1 tablespoon of drippings, add the tablespoon of butter to the pan.)  Add the potatoes to the sauté pan and season with salt and black pepper.  Cook the potatoes over medium-high heat, tossing occasionally, until they are golden brown and cooked through, 8 to 10 minutes.
  3. Meanwhile, in a mixing bowl, whisk together the eggs and milk.  Season the mixture with salt and black pepper.  Stir in the smoked Gouda and sage leaves.
  4. Once the potatoes are cooked, return the sausage to the sauté pan.  Pour the egg mixture over the potatoes and sausage.  Reduce the heat to medium and cook until the egg is almost set, 2 to 3 minutes.  As the frittata cooks, stir the egg mixture around so that the runny parts run underneath the frittata, almost as though you were making scrambled eggs.
  5. Finally, transfer the sauté pan to the preheated oven and broil for 1 to 2 minutes, or until the egg mixture has completely set and the top of the frittata is lightly golden.  Remove the pan from the oven and gently slide the frittata from the sauté pan onto a serving platter.  Cut into wedges and serve.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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