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Farm-Style Potato Frittata

List of Ingredients




Farm-Style Potato Frittata
4 bacon slices, cut into 1/2 inch pieces
2 cups cubed frozen hashbrowns
4 green onions, sliced
1/2 medium green pepper, chopped
1/2 medium tomato, chopped
6 eggs
2 tablespoon water
1/2 cup shredded sharp cheddar cheese
Minced parsley, optional
Salt and pepper

Allow hashbrowns to thaw. Cook bacon until crisp. Set aside. Heat 2 tablespoons drippings in 10 inch skillet (reserve the rest).

Add potatoes to skillet. Cover and saute over medium heat, stirring occasionally, for 15 minutes or until tender. Uncover potatoes. Saute until browned, adding more drippings if necessary. Sprinkle lightly with salt and pepper. Add onions and green pepper. Saute about 5 minutes, stirring frequently.

Beat eggs with water, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add tomato and pour over ingredients in skillet. Cook as for omelette, lifting edges with spatula as it cooks to allow uncooked egg to run under. When firm and brown on bottom, sprinkle with cheese. Cover and let stand for 2-3 minutes until cheese melts. Sprinkle with bacon and parsley. Cut into wedges and serve.

Good served with picante sauce or syrup.
Stephanie Graves, Bowie-Cass EC

Recipe