INGREDIENTS
Potatoes:
1 pound white potatoes, cut into quarters
1/4 cup extra virgin olive oil
1 tablespoon minced rosemary, plus a few sprigs for garnish
1 tablespoon minced thyme, plus a few whole sprigs for garnish
2 teaspoons sea salt
1 teaspoon umami seasoning (mushroom powder)
Sausage:
16 ounces Wampler's All Natural Omega 3 Sausage Roll
2 tablespoons fresh minced oregano
2 tablespoons fresh minced sage
1/2 tablespoon coarse black pepper
Frittata:
10 eggs
3 tablespoons sour cream
1/3 cup cheddar cheese, shredded
6 ounces of fresh torn spinach or frozen brought to room temperature
1/2 cup frozen peas, brought to room temperature
1 chopped white onion, about 1/2 cup
2 minced jalapeno peppers
2 teaspoons Louisiana Hot Sauce
2 teaspoon umami seasoning (mushroom powder)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
Coffee Tamarind Ketchup:
1 cup white sugar
1/4 cup Cattle Dog Coffee Roasters Direct Trade, Medium Roast, Brewed STRONG
1 teaspoon tamarind paste
1/2 cup ketchup
INSTRUCTIONS
Preheat the oven to 400 degrees F.
For the potatoes: Toss potatoes with oil, herbs, salt, and pepper. Spread evenly on a baking sheet. Roast for 30 minutes. Flip and roast for another 25 minutes or until fork-tender. Remove from the oven and sprinkle with umami seasoning, and if desired more salt and pepper to taste.
For the sausage: Cook sausage according to package directions, adding the oregano, sage, and pepper during the second half of cooking time. Break up the sausage as it cooks. Remove 1/2 cup and stir into the potatoes.
For the frittata: To a large mixing bowl, whisk the eggs and sour cream until well blended. Dump in the cheese, spinach, peas, onions, peppers, hot sauce, and spices. Whisk and pour into a greased mini muffin baking pan or pan of choice. I like using 'mini' pans for brunch, but feel free to use what you have available. Bake for 25 - 35 minutes or until cooked through.
For the coffee syrup: In a medium saucepan, combine the sugar and coffee. Bring to a boil, stirring constantly to dissolve sugar. Lower heat, add tamarind, and simmer for 3 minutes, stirring often. Add the ketchup, stir, and heat for a minute. Remove to a small serving bowl.
Plate family-style: Plate the potatoes in a serving bowl with the tamarind coffee ketchup. Stack the mini frittata loaves and serve with sprigs of rosemary and thyme. Pour a mimosa and enjoy this little brunch!