Inspired by the Spanish tortilla, this simple skillet frittata can be served for brunch or a light meal. Serve with a green salad.
Pre-heat oven to 350°F (180°C).
In a medium non-stick, oven-proof skillet or cast-iron skillet, heat oil over medium-high heat. Add hash browns and cook, stirring often, for about 5 minutes or until lightly browned. Add sausage, red pepper, rosemary, paprika, onion powder, garlic powder, black pepper and cayenne. Cook, stirring often, for 5 minutes or until sausage starts to brown. Spread evenly in skillet. Remove from heat.
In a bowl, whisk eggs with salt until blended and pour evenly over sausage mixture.
Bake for 10 to 12 minutes or until set. Serve warm, cut into wedges.
Tip: Any smoked sausage can be used. If using a non-spicy sausage, add extra cayenne pepper or some red pepper flakes to this recipe.
Tip: Cooked diced potatoes can be used in place of hash browns.