Good morning from freezing cold, Austin, Texas! Yesterday we had our third snow day of winter and all I wanted to do was cook all day. Is there a correlation between cold weather and propensity to cook? I had a chicken tortilla soup going by 10am and had a long drawn out breakfast of oatmeal with all of the toppings, poached egg, toast made of homemade bread and finally started to slow down after pickling all of the red onions in the pantry. Phew. It’s a good thing we don’t live in the northeast. What have you been cooking recently? Lauren and I met last week to chat about some upcoming plan for her recipe series and it’s going to be so good you guys! I can hardly wait! We would love to hear more about what you’ve been making or the types of recipes you would like more of. In the meantime, this shredded potato sausage and butternut squash frittata was on repeat in our house last month and I thought I would share the recipe since it’s basically Whole30 season right now. The best part about it, is you can kind of throw in whatever you have. Feel free to sub sweet potato for the regular potatoes or the butternut squash. You can add peppers, sub bacon for sausage– the possibilities are really endless!
- 4 medium russet potatoes (about 2 pounds), peeled
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons avocado oil
- 3 tablespoons coconut oil, divided
- 1 yellow onion, chopped
- 6 large eggs, room temperature
- 1 lb Whole30 compliant ground sausage
- 1 1/2 cups butternut squash cut into 1/2 inch cubes
- 1 1/4 cups full fat coconut milk (the kind in a can)
- 1 teaspoon mustard powder (if you have it, not necessary to buy if you don’t)
- Pinch of grated nutmeg
- 1 tablespoon finely chopped herbs of your choice, more for garnish if you wish
- Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
- Heat 1 Tbsp coconut oil in a 10″ cast iron skillet and cook the sausage, until browned and barely cooked through. Don’t overcook. Remove from heat and set aside. Heat 2 Tbsp coconut oil in same skillet and add onion and butternut squash. Cook until beginning to soften, 5-6 minutes. Set vegetables aside. Using the same skillet, heat avocado oil over medium-high. Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
- Whisk eggs, coconut milk, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in herbs and set aside.
- Pour in onions and butternut squash evenly over bottom of potato crust, then layer sausage and lastly pour in egg mixture. Bake until frittata is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.
Photography by Katie Jameson