Nothing Like a Little Whiskey in the Morning
This bacon potato frittata is made with whiskey cheddar.
Before you get all judgy, hear me out.
It’s a traditional monastic cheese brought from the Irish monks to Scotland.
A cow ‘s milk blended with Irish whiskey, waxed and aged.
The result is a creamy cheese with a sweet, fruity flavor.
Despite my love for whiskey, this cheddar is actually not my favorite.
Aside from the charming boozy aroma, it’s a little bland,
But when you melt it into this bacon potato frittata,
it’s absolutely delightful.
Just imagine a whiskey-fueled breakfast orgy in a skillet,
- 2 teaspoon canola oil
- 1 onion, thinly sliced
- 1 tablespoon butter
- 2 C potatoes, peeled and cut into 1/2″ chunks
- 1/2 C crumbled bacon
- 4 eggs
- 1/2 C milk
- 2/3 C whiskey cheddar, chopped
- S + P
- Medium bowl
- Tin foil
- Preheat oven to 350°F. Add the oil to the skillet and heat over medium-low. Add the onion and cook for about 15-20 minutes, stirring occasionally. Once soft and caramel in color, deglaze the pan with 1/4 C water. Once the water evaporates, add the butter and stir until melted. Add the potatoes and salt and pepper. Cook for 10 minutes, stirring occasionally.
- Remove from heat and sprinkle with bacon, reserving some for garnish.
- In the bowl, whisk together the eggs and milk. Add to the pan. Cover with tin foil and bake for 20 min.
- Remove from the oven and discard the foil. Sprinkle with cheddar and bake until melted and gooey, 5- 7 minutes.
- Serve with hearty, buttered toast and Irish coffee.