Potato frittata is the perfect breakfast, brunch, or dinner recipe for any time of day and any time of year. This frittata is loaded with pork sausage, potatoes, cheese, and onions.

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions. \ PassTheSushi.com

This is a great recipe for those weeks when everyone is too busy to cook for long periods of time. Just prep the meal and then you’ll have it ready for the week. It’s one of those frittata recipes that you can customize to your liking and it doesn’t take rocket science to make it. Add it to your list of breakfast recipes for quick meals down the road. 

What is a Potato Frittata?

A Frittata is a delicious breakfast (lunch, or dinner) option. It’s tasty potatoes mixed with your favorite vegetables and some eggs. Oh, don’t forget to add the cheese! Unlike scrambled eggs or an omelet, the frittata doesn’t need to be stirred or folded. It’s essentially a crustless quiche. 

It’s similar to a quiche, like this classic Quiche Florentine, but without the pastry crust.

Serve it up beside some tasty chocolate peanut butter chip muffins or breakfast buttermilk cake for full bellies in the morning. 

Ingredients for a Delicious Potato Frittata

  • sausage
  • butter
  • olive oil
  • red potatoes
  • mushrooms
  • yellow onion
  • dried thyme
  • large eggs
  • milk
  • salt and pepper
  • colby jack cheese 
  • scallions/green onions

If you aren’t a huge sausage fan, try crumbled bacon instead. You can also experiment with different cheeses: sharp cheddar cheese, pepper jack, goat cheese, and more. 

You will also need a cast iron skillet. We like to use a 10-inch cast iron skillet, but any size will do! The large cast-iron skillet allows for a large frittata! 

How to Make This Potato Recipe

Begin by preheating your oven to 375. Then, in an oven-proof skillet, brown your sausage over medium heat. Once It is cooked, wipe up the extra grease and add olive oil and butter. Next, you’ll add your potatoes. Saute them alone for a few minutes, then add onions, mushrooms, and thyme. Let this saute for about 10 minutes. You want the potatoes fork-tender before you finish cooking. 

Off to the side, whisk together your eggs, milk, salt, and pepper in a medium bowl. Add cheese and scallions and stir it all up. 

Arrange the potatoes, mushrooms, and onion in an even layer in the skillet and pour egg mixture over the top. Bake in the oven for 15-20 minutes. Don’t forget to use your oven mitts when removing it from the oven, it will be hot! 

Let the healthy meal sit for about 5 minutes before serving! 

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.  PassTheSushi.com

Easy Frittata Recipe Tips

Be fancy and remove the frittata in one big chunk by slicing it like a pie, placing a plate on top, and flipping it all over. You’ll have pre-cut slices on a serving platter. Everyone will be able to grab their portions quickly! 

Get creative with your veggies! Try bell pepper, red onion, or spinach in your fluffy frittata. The sky is the limit!

Always keep a close eye on your cast iron pan. They get hot very quickly, so run your kitchen vents if needed. 

Leftovers and Reheating

I’m sure you’ll eat the whole thing, but just in case, here’s how to store this egg-based dish. Store any leftovers in an airtight container, do not store them in the skillet. It will keep in the fridge for 3 to 4 days. Keep in mind, that over time it will get soggy because of the eggs. The sooner you eat it the better. Reheat in the oven to 350 until heated through. You can also warm it in the microwave if needed. 

What to Eat with a Potato Frittata Recipe

Just like eggs, this dish is paired nicely with a piece of toast or a side of fruit. Top with cherry tomatoes or your favorite pepper jelly for a zing. If you’re into sweets, try some scones! Toasted coconut blueberry banana bread scones or chocolate chip zucchini scones are great options. You might also enjoy some cornmeal pancakes on the side.

Easy Frittata Recipe FAQs

Can I use another meat? 

If you aren’t a fan of sausage, try crumbled bacon instead. You can also use pieces of ham or chicken if that’s your thing. 

Can I use hash browns instead of potatoes? 

You can absolutely use hashbrowns. You’ll have a thinner consistency than if you use Yukon gold potatoes, but it will taste practically the same.

What if I don’t have a cast-iron pan? 

No worries! You can use a stainless steel pan, just make sure it is a non-stick pan and oven safe! 

If you love this savory breakfast, you will enjoy these egg recipes.

Fresh eggs are always a hit served at family breakfast or brunch. Make it easy by using this potato frittata recipe so you don’t have to bend over the stove cooking egg after egg for the whole family. Plus, the golden brown texture of the frittata is so dreamy! 

Use this easy recipe around the holidays, for large gatherings, or for weekly meals. Store the leftovers in the fridge and pull it out for a simple breakfast. Egg frittatas are always a hit in our household and I know they will be in yours also.

Also, if you try this recipe, please rate the recipe card to help out the next reader!

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.  PassTheSushi.com

Cheesy Potato Frittata

Potato frittata is the perfect breakfast, brunch, or dinner recipe. This frittata is loaded with pork sausage, potatoes, cheese and onions.
4.93 from 26 votes
Print Pin Rate
Author: Kita
35 minutes
Serves: 1 Frittata


  • 1/4 - 1/2 lb sausage
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 cup diced red potatoes
  • 1/2 cup sliced mushrooms
  • 1/2 cup diced yellow onion
  • 2 sprigs of thyme - or 1 teas dried thyme
  • 6 eggs
  • 2 tbs milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 ounces cubed colby jack cheese
  • 2 scallions - diced


  • Preheat oven to 375.
  • In an oven proof skillet over medium heat, brown sausage and crumble. When cooked, set aside and whip grease from pan with a paper towel.
  • Increase heat to medium-high and add olive oil and butter to pan. When hot, add potatoes, saute for 5 minutes. Add onions, mushroom and thyme and saute 10 minute longer until potatoes are golden and fork tender.
  • Meanwhile, in a large bowl, whisk together eggs, milk, kosher salt, and pepper in a large mixing bowl. Add cheese and scallions when and stir to combine.
  • Arrange potatoes, mushrooms, and onion mixture in on layer in your skillet and pour the egg mixture over everything.
  • Put the frittata in the oven and bake for 15-20 minutes.Make sure to use caution (and a heavy duty oven mitt) when removing frittata from oven.
  • Let cool 5 minutes. To serve, run a small knife along the edges and cover the top with a plate. Using both hands (and once again, oven mitts) flip skillet so that he frittata sits beautifully on your plate. Or keep it rustic and remove portions from the skillet.


on The Weekend Gourmet, adapted from Ina Garten


Serving: 1g | Calories: 523kcal | Carbohydrates: 24g | Protein: 27g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 17g | Cholesterol: 429mg | Sodium: 962mg | Fiber: 3g | Sugar: 4g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. Wendy is probably one of the nicest bloggers around, I always stop in to her sight to find a wonderful giveaway and/or a great recipe. Lucky you to have been assigned to her blog for SRC. This does look like an amazing recipe. I really do need to amp up my breakfast-especially on the weekends. This looks like the right recipe to start with. Great post.

  2. I love eggs, and this cheesy potato frittata looks so delicious!

  3. Imwaytoobusy says:

    I love eggs with potatoes…and all of that cheese!? Perfect.
    I have to admit that from time-to-time the egg concept itself does make my tummy flip, but as soon as the thing is fried/cooked, I’m completely over it 🙂

  4. I looooove how cheesy the cubed cheese made it! I always shred the cheese for things like this but I’m going to do cubes from now on. It looks ridiculously amazing!

  5. So glad to be in Group C with you Kita, this looks fantastic! Love your pictures as always!! Hopefully soon I’ll get your blog 🙂 xoxo

  6. I have an aversion to that little white thing too. I’ve always convinced myself it was the embryo and I try to pick it out whenever I can. Maybe that would help with your egg phobia, if you just pick it out prior to cooking.

    This frittata looks so yummy. I’m a big fan of Wendy’s blog too.

  7. I am big on frittatas! I think they are so versatile. Yours looks like a real tummy pleaser. Looks so awesome and so satisfying!

  8. I am the frittata queen. Leftovers the night before are easily transformed into a frittata! Ones with cheese are the best! I cheer your braveness to venture into the egg world, sometimes those childhood hang-ups are tough to eat through.

  9. I love your pictures and the recipe – wouldn’t mind tasting this 🙂

  10. oo it looks soo good! I am with you on the eggs! I’ve just started eatting them, but only once in a while.

  11. This frittata looks good enough to help get anyone over an egg fear! Veggies and meat and eggs, oh my!

  12. frittata is one of my favorite things so many things to do to it and so easy. beautiful shots Kita! I hope you have a good week.

  13. I seriously wanted to lick the cheese from the screen! We eat too many eggs around here, so I am thinking its just to balance your house out ; ) Congrats on taking steps back toward them – pretty brave, and darn tasty looking!

  14. Love “The Weekend Gourmet” site. Love frittatas too. This looks like the perfect brunch dish.

  15. Simply.food says:

    Lovely brunch dish.

  16. Oh, wow, Kita! This looks amazing!! I think I’d like to trade in my dinner immediately for your frittata. How fun that you got matched up with Wendy…so many yummy options on her blog 🙂

  17. I’m not a huge egg person either. I will eat plain eggs a couple of times a year but I mainly use eggs in cooking. I like frittatas because they don’t have a huge eggy taste, so I can empathize with you on this post. 🙂

  18. Got to say I love eggs but can’t eat them ’cause of cholesterol..and recipe is a killer..Great recipe and I am glad you got to use one of her delicious recipes!!!
    Nicely done from top to bottom:))

  19. This is a great recipe to dip your toe. The cheesy goodness looks divine! Well done and way to get out of your comfort zone!

  20. Love Wendy’s blog, would have been so hard to pick. I do not like eggs either! No traumatic event, just can’t stand them! I can handle one scrambled egg with ham in it, but that is about it.

  21. I have to say – you absolutely, positively, without a doubt ROCK for going so far out of your comfort zone!

    I’m a huge fan of eggs and I’m SO sorry that happened to you, but good for you for stepping so far out of your comfort zone!

    Sorry I didn’t click the button before – because I type your blog name in everytime, but I’m now following you on Google Follower!

  22. Kita, don’t worry I feel kinda the same. My eggs always have to be on the firm side or I think I’m going to throw up 🙁 Enough of that your post looks amazing and theres no fear of that with your frittata…great SRC post
    Take care…

  23. I am not sure if I have the words to describe how amazing this looks. The sausage and egg together is like a match made in heaven and the cheesy potatoes added in the mix just makes things all the better! I love it

  24. That melty cheesey goodness looks amazing. I love a good fritatta and this looks fabulous. Keep up with the baby steps, it is so worth it!

  25. Wendy (The Weekend Gourmet) says:

    Hey, sweet girl! Thanks for the kind words about my blog…and for taking the plunge and trying the frittata. It’s the easy way to make an omelette…let the oven do most of the work. That leaves time to make a nice fruit salad or smoothie to go with. Sorry I didn’t get to come by to post earlier in the week, but I’ve been without home internet…and I’ve been working crazy-long hours at work. But? You did a great job with the recipe!


  26. I’m glad the SRC and Weekend Gourmet provided you with the incentive to make this tasty frittata! I hope this the beginning of a new love affair – although that’s probably pushing it 😉

  27. Hi, Kita, Back to share my answer about flank steaks:

    You’re not the only one having trouble finding flank steaks…especially at a decent price. They used to be quite reasonable until they gained popularity…but they shouldn’t be as costly as a rib eye..yikes.

    Here are some other names to look for:

    Bavette (French)
    Flank Steak Fillet
    Jiffy Steak
    London Broil

    If you can find a market that consistently carries these, just watch for a sale. Hope you can find a deal one of these days~

  28. I myself am not a huge egg fan either. I think I just have problems with the texture. I can eat them hard boiled or with other ingredients like this frittata….but a plateful of runny scrambled eggs (that kind of reminds of me vomit..), no thanks. Despite my general distaste for them this frittata looks delish. I will definitely have to give this recipe a try. 🙂

  29. That looks delicious! A great way to break into using 6 eggs at one time!

  30. Wow this has me drooling! That cheese oozing off… oh my word!!! I love breakfast food so much, I KNOW I’d love this. I’m pinning this!! 🙂

  31. I didn’t have sausage nor did I have colby jack cheese, so I substituted with bacon, pepper jack and cheddar cheese. Was SOOOOO delicious! Thank you for this recipe:). YUMMY!

  32. HI-

    I am very interested in making this, but I don’t have a cast iron skillet. Would it work to put it in a casserole dish?

    1. Yep! A casserole dish works just fine for this recipe. I have a frittata recipe here that uses a casserole dish. If it looks a little shallow, mix in a few more eggs. Thanks

  33. Henrietta R says:

    If you are eating store bought unfertilized eggs you are no more murdering baby chicks than you are murdering baby people when you get your period. Chickens who live in factory farms aren’t blessed by having roosters around. That little white speck you are seeing is the female genetic material or ovum which after fertilization and around three weeks of being brooded by a hen might hatch. If you are buying from a farm or health food shop your eggs may be fertilized, but, as they are collected daily, washed and then refrigerated the ‘pregnancy’ issue never gets beyond fertilization. Even if you put them into an incubator or under a hen they would not hatch. Enjoy your eggs with a clear conscience. Remember that if nobody ate eggs there wouldn’t be much use in keeping hens, which would be a pity because they are delightful creatures.
    Thank you for sharing this recipe which we will enjoy when our avocado fruits again next November.
    Long time keeper of a small flock of free range chickens all of whom have names.

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