Sausage and Potato Frittata

You ever have one of those weeks where you realize you haven’t gone to the grocery store in awhile and the food supply is dwindling? In addition to that, you also don’t feel like actually going to the grocery store because it’s just a hassle and you’re nearing the end of the week? It’s like you have food, but at the same time you don’t. You have little bits and pieces of dishes, but not enough ingredients to fully pull something together.


We’re at Dollywood. Yup, you heard me correctly.

As much as I hate to admit it, I am in this position a lot. I hate going to the grocery store. But this week I actually have a really good excuse for not having any food in the refrigerator. You see, we went out of town last week and I got back Sunday afternoon, which is our usual grocery shopping day. No one wants to go run errands after they just got back into town. No one. And if you do, you’re just weird. We like to relax. Maybe watch a football game or two. That’s it. No shopping. None.

Unfortunately, it lead to a predicament. We’ve eaten out two nights in a row and it’s really time that we made dinner at home…

“Oh! I can make…no, I ran out of garlic last week…”

“But, what about…nope, don’t have milk.”


Processed with VSCOcam with f2 presetI’m pretty sure I stared at the inside of my refrigerator for 15 minutes hoping that it would just tell me what to make. To my disappointment, refrigerators don’t speak. BUT, it all of the sudden came to me. I could make a frittata, a flat, Italian-style omelette. Sausage? Check due to a 1/2 pound that I froze last week (go me!). Potatoes? Check…what else are you going to use two red potatoes for? Cheese? That’s always a check. Eggs? Check and mate. The frittata is on like donkey kong.

*THE INGREDIENTS. You can really just throw anything into a frittata and call it a day, which is why it’s the perfect dish for one of those days where the pantry is telling you that you desperately need a grocery store run. Luckily, you can tell the pantry to pipe down until tomorrow because of the omelette.

  • 7 Eggs, beaten (this is what I used, but you can use as many as you’d like)
  • Half and Half
  • Sausage, ground
  • Onion, chopped
  • Potatoes, cubed and par cooked**
  • Parmesan
  • Salt and Pepper
  • Olive Oil

Processed with VSCOcam with f2 presetTHE METHOD. This particular style of omelette doesn’t require the same technique as the traditional style, which is good for us. Surprisingly enough, eggs are one of the hardest ingredients to master.

The frittata breaks down into two phases: cooking the ingredients that go inside the omelette and then cooking the actual omelette. So, this will be a piece of cake.

Turn the broiler on and place the top rack about 8 inches from the top.

In a hot pan, add some olive oil and brown up your sausage. Drain and set aside.

In the same hot pan, add some more olive oil and brown up the par-cooked potatoes. Season them up with salt and pepper. Maybe some paprika. Make those babies taste good. Remove from the pan and set aside.

Add some more oil and add your onions. Cook until translucent and remove.

Processed with VSCOcam with f2 presetCrack your eggs in a bowl, add a splash of cream, and half of your parmesan cheese. Season well with salt and pepper. This is the only time you’ll get to season your eggs. Whisk it up. Set aside.

Place a pan that can withstand being placed in an oven over medium heat. Disperse your sausage and potatoes around the bottom of the ban. Give the eggs a quick stir and add them to the pan. Stir a little bit to allow the eggs to seep under the ingredients. Let the bottom cook and set. About three minutes. Sprinkle the top with the remaining parmesan. Place under the broiler to allow the eggs to finish cooking the top to get a light brown color. (Caution: Broilers are hot. This dish will cook much faster than you think so I would advise that you don’t leave the kitchen). Move to a wooden cutting board and serve it up.

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Okay…so it’s not the prettiest of dishes, but it’s still pretty damn tasty.

ENJOY IT. Let’s take a step back and relish in the fact that we made a delicious dinner with absolutely nothing in the refrigerator/pantry. We are Wonder People, we are. Go us. High five the dog or something.


* The amount of each ingredient really depends on the number of eggs you use. The more eggs, the more of each ingredient needs to be added. This frittata is not rocket science, y’all. 

** I boiled my potatoes to par-cook them. If you want to cook them in the pan the entire way, go for it, but we all know how long it takes potatoes to cook sometimes. While the sausage was browning, I just boiled the potatoes and by the time it was done, they were ready to brown up in the pan. 




A Southern Girl and Her Potato Salad

I’m a Southern girl living in a very Southern world. This world includes Fall’s filled with College Football and tailgating. How could it not? I was born yelling “Go Dawgs!” and transitioned into saying “War Eagle!” after my time at Auburn. Fall is my favorite time of year solely because of football. Plus, during this time we get to chow down on Southern favorite’s such as fried chicken, mac & cheese, and BBQ. It’s pretty much essential to eat BBQ during at least ONE tailgate during the season and there are zero complaints coming from this girl. What’s not to love about BBQ? It’s smoky and succulent. If you mix in the famous Tennessee sauce that is ketchup and vinegar-based, then you have a win-win combination. Sadly, there is a downside to this wonderful time of year. A lot of the BBQ joints down here have killer smoked pork, chicken, and brisket, but they really let us down when it comes to the sides. They have the gall to serve us pre-made sides from vendors like Sysco and U.S. Foods. Let me tell you, it really puts a damper on the experience because you totally can tell that they purchased these sides. Taking the easy way out, I say.

Potato Salad dishThe funny thing is that it’s so ironic. I mean, BBQ takes 10+ hours to really be delicious. It’s a process that is difficult to master and is very time consuming. Kudos to them. Seriously. They really put in the effort, but then they serve pre-made, store bought sides with their delectable smoked meats. It really defeats the purpose. As if making cole slaw and potato salad takes hours of their time…puh-lease. This is what is so frustrating. In the time it takes them to order and unload their pre-made potato salad, they could make their own from scratch and it would be 10 TIMES more delicious.

Perhaps I shouldn’t be so hard on them. Maybe they don’t know that it takes 30 minutes (an hour, tops, if you include making it in bulk) to make potato salad. So, this post is for them. It’s to teach them that the perfect potato salad is within their reach.

Let’s get started…


  • Russet potatoes, peeled and cubed
  • Yellow onion, small dice
  • Hard boiled eggs, small dice
  • Mayonnaise (Homemade or store bought is fine. I’m personally using Blue Plate).
  • Salt and Pepper (to taste)

THE POTATOES. This is one of the simplest potato dishes out there. I’m not kidding. It’s 5 ingredients. FIVE. And most of these ingredients you probably have lying around the house already.

Potatoes ready to bring to a boil and then simmered until fork tender.

Potatoes ready to bring to a boil and then simmered until fork tender.

To get started, peel your potatoes and cut them into whatever size cube that you want your potato chunks to be in the salad. I’m using two potatoes because I’m just making it for a couple of people and I like to cut mine into about 1/2- 3/4 inch cubes. Not too small, but not too large. Place them in a pot and cover them with water (there should be one to two inches of water that comes up above the potatoes). Bring them to a boil and reduce them to a simmer. You don’t want them boiling the whole time because the outside of the potato will cook much faster than the inside and you will quickly have mashed potatoes instead of nice chunks for your potato salad.

Once they are fork tender, strain them and place them in a large bowl to mix the rest of the ingredients.

THE EGGS**. There is a lot of controversy over how to correctly boil eggs so that they are perfectly cooked. Do you place them in cold water and bring to a boil or do you place them into boiling water? How do you know how long to cook them? Do you need to put them in ice water afterwards?

Who knew that boiling eggs seemed so difficult? The good news is that I have the technique to give you perfectly hard boiled eggs every single time and it requires 4 simple steps.

Basically, the perfect hard boil egg!

Basically, the perfect hard boil egg!

  1. Bring a small pot of water to a boil.
  2. Carefully add your eggs.
  3. Cook for 15 minutes. (Now, if the eggs are jumping up and down in the pot, then turn down the temperature slightly. They are eggs, after all, and they will crack).
  4. Shock them in an ice water bath (to immediately stop the cooking process).

That’s it. You will have the perfect hard boiled egg. Every. Time. No lies.

THE MIX. Once your eggs are cooked and ready to go (peeled and chopped), place them in the bowl with the potatoes. It’s best if the potatoes are still warm (not boiling hot) because it will help in the absorption of the mayo. Add the onions and mayonnaise. We’ll start with a 1/4 of a cup and go up from there. You can always add more, but you can’t take away. Mix it up. Season to taste with salt and pepper.

The finished potato salad.

The finished potato salad.

Give it at taste. Need more mayo? Add a little bit more. Need more salt? Add a little bit more. The more you cook, the less guessing you will have to do. It starts to become second nature. Potatoes will take a lot of salt, though, so don’t be worried if you feel like you are adding a lot. Also, salt brings out the natural flavors in all of the ingredients and really brings everything together. Salt isn’t the enemy.

And you’re finished. Sure it isn’t an absolutely stunning looking potato salad. It’s all kind of the same color. If you want to add red onion or green onion to give it some color go for it. It is your dish after all, but I’m going to leave mine as it because that’s the way my mom makes it. You see, us Southern gals like to follow tradition.

All you have to do now is cover and refrigerate until ready to serve. Some people like to serve their potato salad at room temperature. I call those people weird. Cold is the way to go, in my opinion.

ENJOY IT. Be sure to enjoy the potato salad. I’m personally serving it this evening with some Nathan’s hot dogs (see the very first photo). A quick and easy dinner for a busy day. There is no shame in that! But, it goes perfectly well with a multitude of grilled and smoked items. So, just walk by that container of pre-made potato salad. Give it the silent treatment. Relish in the fact that you made your own potato salad and it’s damn good.

* These ingredients certainly brake the bank, don’t they? That must be why many restaurants feel like they can’t make their own…

** Please do yourself a favor and cook the potatoes AND the eggs at the same time, but in different pots (clearly). It will take you forever to make this if you don’t do this. Also, while they are cooking, get all of your other ingredients together and ready to go. Once the potatoes and eggs are finished, there will be only 10 minutes left in the process. Cook smart!