Wednesday, March 2, 2011

Potato, Bacon & Sour Cream Frittata

This dish comes to you courtesy of my amazing mother.  She prepared & delivered this to us for dinner, recently.  What's better than mom's cooking when you're a little under the weather, right?  I suggest serving this alongside buttermilk biscuits & fresh strawberries.  We are definitely going to have to make this again, we can't stop eating it!!! Thanks Mom, you are the best!!!    

4 slices of bacon
1 large russet potato, peeled & cut into 1/2 in cubes
8 large eggs
salt & pepper to taste (suggestion 1/2 tsp salt & 1/4 tsp pepper)
1/3 cup creme' fraiche (sour cream)
1/2 cup sharp cheddar cheese, grated
4 scallions, sliced thin

In a 10-12 inch oven proof frying pan or cast iron skillet, cook bacon over medium heat until crispy.  Place on paper towel lined plate.  When cool, crumple into 1/4 in pieces and set aside.

In same pan, leave 2 tablespoons bacon fat, reserving the rest in a small bowl.  Cook potato in bacon far over med-high heat until browned and tender, 5 mins.  Remove & let cool.

In a bowl, beat eggs with salt and pepper.  Add bacon and potatoes.

Preheat oven to broil, placing rack 6 inches from heat.

Heat reserved bacon fat in pan over med. heat.  Add egg mixture, reduce heat to low and cook for approximately 6 mins.  Drop in small dollops of creme' fraiche (sour cream) and top with cheese.

Broil for 2 mins, until eggs are set.  Garnish with scallions & ENJOY!!!

1 comment:

  1. This is just what I need this morning!

    P.S. I made the mistake of scanning your entire blog and now I am hungry for things that I didn't even know I wanted :)


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