Kitchen Sink Frittata Bagel Sandwich (Jeff Mauro) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
8 slices bacon, chopped |
8 ounces bulk italian sausage, casings removed, chopped or crumbled |
12 large eggs |
3 tablespoons half-and-half |
1 cup grated asiago |
1 cup grated provolone |
salt and freshly cracked black pepper |
3 ounces cream cheese, at room temperature |
1/4 cup sour cream |
1 1/2 teaspoons sriracha (or to taste) |
1 scallion, minced |
4 everything bagels, split and toasted |
atomic hash browns, for serving, recipe follows |
special equipment: 3 1/2-inch-to-4-inch cookie cutter. |
2 pounds russet potatoes, peeled, coarsely grated on a box grater and squeezed dry in a kitchen towel |
1 teaspoon granulated garlic |
1 teaspoon paprika |
1/4 teaspoon cayenne |
salt and freshly cracked black pepper |
2 tablespoons butter |
2 tablespoons olive oil |
Directions:
1. Adjust an oven rack to the middle position and set the oven to broil.
2. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
3. Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
4. Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
5. Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
6. Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
7. Atomic Hash Browns:
8. Heat a 12-inch nonstick skillet over medium heat.
9. Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
10. Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
11. Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
12. Slide onto a cutting board and cut into wedges to serve.
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