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Korea Potato Bacon Cheddar Frittata

This Little Goat went to Korea
  • This Little Goat went to Korea


6 servings


35 minutes

active time

20 minutes


6 strips bacon 

2 Tbsp unsalted butter

1 yellow onion, diced 

3-4 cloves garlic, minced

1 lb. yukon gold potatoes, peeled and cut into ½-inch cubes

3 Tbsp This Little Goat went to Korea

Kosher salt 

8 large eggs 

1 cup heavy cream

2 cups shredded cheddar cheese

4 large scallions, white and green parts separated, thinly sliced


Preheat the oven to broil.

Add bacon to a large cast-iron or oven-safe skillet. Heat over medium heat and cook until the bacon is crisp and browned on both sides, about 8-10 minutes. Transfer to a paper towel-lined plate (do not drain the fat). Once cool, roughly chop the bacon and set aside.

Pour out some of the bacon fat, leaving about a tablespoon in the pan. Add butter to the skillet used to cook the bacon and heat over medium heat. Once melted, add in the onion and garlic and cook until softened and translucent, about 3-5 minutes. Stir in the potatoes, 1 Tbsp Korea sauce and ½ tsp kosher salt. Cook, stirring occasionally, until the potatoes have softened, about 5 minute more.

Meanwhile, in a large bowl, whisk together the eggs, heavy cream, remaining 2 Tbsp Korea sauce, 1 cup cheddar cheese, scallion whites and ½ tsp kosher salt. Pour egg mixture over the vegetables, mixing to combine. Sprinkle cooked bacon over top and continue cooking, stirring frequently, until the eggs appear mostly set, about 5-7 minutes.

Top with remaining 1 cup cheddar cheese. Transfer skillet to the oven and broil until the center of the eggs are set and the top is golden brown and bubbling, about 2-3 minutes. Carefully remove from the oven and top with sliced scallion greens. Serve warm.

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