The reason this recipe makes my list of favorites is because it also makes a quick and hearty weeknight dinner. So, with our chilly weather, tonight was the perfect night to make breakfast for dinner.
This is a simple meal to prepare and if you already have the sausage cooked, the rest of the meal comes together in about 25 minutes. Once you cook the potatoes, the eggs are scrambled in the same skillet and the seasonings are added at the end. Very quick and easy. We served our Spicy Italian Frittata with Asiago and Black Pepper Biscuits and a little hot salsa on the side.
1 medium Onion, chopped
1/3 lb. (about 6 oz) Hot Italian Sausage, cooked and chopped
3 - 4 Jumbo Eggs, lightly scrambled
3 TB Sour Cream
3/4 cup grated Sharp Cheddar Cheese
3 TB Taco Sauce
1/2 tsp Hot Pepper Sauce (or more to taste)
1/2 tsp Garlic Salt
1/2 tsp Pepper
Green Onions and Sour Cream for Garnish
Place diced potatoes in a large skillet and add just enough water to cover potatoes. Cover the potatoes and simmer 6 minutes. Add chopped onion, hot sauce, garlic salt and pepper. Cover and simmer 5-6 minutes longer.
When potatoes are lightly browned, fold in cooked sausage. Move potato/sausage mixture to the side of skillet, add the eggs to the other side and cook about 4 minutes, stirring occasionally.
Fold eggs into the potatoes and sausage. Add sour cream, grated cheese and taco sauce, stir gently into mixture, cover and remove skillet from heat. Let stand for 5 minutes before serving. Top with a dollop of sour cream and a sprinkle of green onions. Makes 5 servings.