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Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo\u00ad\u2014the sky\u2019s the limit! \u2014Patricia Lee, Eatonton, Georgia","recipeIngredient":["1\/2 pound bulk pork sausage","6 bacon strips, diced","1-1\/2 cups finely chopped red potatoes","1 medium onion, finely chopped","8 large eggs","2 teaspoons dried parsley flakes","3\/4 teaspoon salt","1\/8 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large cast-iron or other ovenproof skillet, cook sausage over medium heat until no longer pink. Remove and set aside. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings."},{"@type":"HowToStep","text":"In the drippings, saute potatoes and onion until tender. In a large bowl, whisk the eggs, parsley, salt and pepper. Return sausage and bacon to the skillet; top with egg mixture."},{"@type":"HowToStep","text":"Cover and cook over low heat until eggs are almost set, 8-10 minutes. Uncover; broil 6 in. from the heat until eggs are set, about 2 minutes. Cut into wedges."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 518 calories","fatContent":"39g fat (13g saturated fat)","cholesterolContent":"430mg cholesterol","sodiumContent":"1213mg sodium","carbohydrateContent":"16g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"25g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PRA"},"reviewBody":"
Followed the ingredient list mainly, used thawed frozen shredded hash browns in place of red potatoes. Tasted great, but the dried parsley rises to the top, and isn't an attractive look. Fresh might look nicer.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Typingn2000"},"reviewBody":"I utilized the basic recipe with what I had on hand to help clean out my refrigerator. I did not have bacon. I added some zucchini and some cheese. I used fresh today eggs from the local farm (about a 1\/2 mile from our house). It made a great lunch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"33942","romance_copy_dek":"With sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. 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