Sweet Potato Hash Brown Frittata with Sausage
and fruit salad
Packed with some of our favorite breakfast ingredients, this savory frittata still feels just as at home on the dinner table as it does any other meal of the day.
Smarts: Be sure to check the package on the frozen hash browns to be sure they fit your diet needs. If using grated sweet potatoes or unseasoned frozen hash browns, add some additional salt and pepper as they cook.
Ingredients
- Sausage, preferably chicken apple sausage - 12 oz , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 1 Tbsp
- Baby spinach - 5 oz
- Frozen sweet potato hash browns - 8 oz (check package to be sure these are paleo-friendly; sub grated sweet potatoes)
- Fresh fruit, any mix - 1 lb , chopped (use your favorites for fruit salad)
Prep
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Sausage - Chop sausage. (Can be done up to 5 days ahead)
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Eggs - Whisk together eggs, salt, and black pepper.
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Make
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Heat oven to 425F / 218C.
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Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add oil and then spinach with some salt. Saute until spinach is wilted, 3 to 4 minutes. Set spinach aside.
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Return pan to heat and add sausage. Saute until sausage is golden brown, 5 to 7 minutes.
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To sausage, add hash browns. Saute for 5 to 7 minutes until hash browns are broken up and defrosted. If using unseasoned hash browns, be sure to season them at this point with some salt and pepper.
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Pour eggs over sausage and hash browns and add in spinach. Stir to combine ingredients.
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Bake frittata for 18 to 25 minutes. (Frittata is done when eggs are set and a knife inserted in the center comes out clean.)
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While frittata bakes, chop and combine fruit for fruit salad.
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Slice frittata and serve with fruit on the side. Enjoy!
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