Tuesday, May 31, 2016

Maple Sausage Potato Caprese Frittata

I created this recipe for the Jones Sausage Contest.  I used potatoes tossed with chunks of Maple sausage, cheddar cheese, onions, garlic and fresh parsley, baked with beaten egg.  Frittata is topped with fresh mozzarella cheese, pizza sauce, tomatoes and fresh basil.


4 TBS olive oil
4 cups potatoes, peeled and cubed small
2 boxes cooked sausage patties, cut in quarters
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add sausage, onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

No comments:

Post a Comment