16649 96th Avenue Chippewa Falls, WI 54729

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breakfast

Breakfast Cowboy Hash Recipe

This savory breakfast skillet is adaptable to whatever you have on hand. Throw in your summer veggies from the farmers market or strip it down to the basics of hash, bacon, and eggs. 

What You’ll Need

2 lbs russet or yukon gold potatoes, peeled and chopped
½ large onion, chopped
1 red bell pepper, chopped
Bacon, chopped
4 large eggs
Fresh chives, minced
Kosher salt
Freshly ground pepper

 

Instructions

  1. Peel and chop 3 leftover baked potatoes (russet or Yukon golds) into ½” pieces. Also roughly chop ½ large white onion and red bell pepper.

  2. In a cast-iron skillet, cook a few slices of bacon (or desired meat) until crispy. Remove meat and set aside.

  3. Add in the onions and red peppers and saute over medium heat for 3-5 minutes until softened and the onions develop color.

  4. Add in the chopped potatoes and give a thorough toss, making sure the potatoes are evenly coated in fat. Press everything down into an even layer, and let sit over medium heat undisturbed for 2 minutes.

  5. Using a firm sharp spatula, dig under the potatoes and flip them before patting them back down into an even layer. Let sit undisturbed for another 2 minutes. Repeat this process about 4 times, until everything is cooked, crisp, and browned.

  6. Before the final flip, add in a couple finely minced fresh sage leaves along with chopped bacon from earlier.

  7. Give the hash a flip and thoroughly mix to combine before digging 4 small divots in the mixture. Crack in 4 eggs, one into each divot.

  8.  Cover and cook over medium-low heat for 4-5 minutes, or until the whites are set and the yolks are still runny.

  9. In addition to kosher salt and freshly ground pepper, finish the potato hash with fresh minced chives.

Original recipe courtesy of Basics with Babish

 

stairs to the Inn from the dock

Here at the Inn we’ve been spending a lot of time down on the water and we thought the view looking up at the Inn is worth sharing. Join us down by the water and drive right into mid-summer!

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Crustless Potato Quiche Recipe

 

This is a true fan favorite and a recipe we’ve had to write down and share with many guests. Use it to feed the family or friends in town OR simply because you deserve it – which of course you do. We hope you enjoy making and eating it as much as we do!

 

What You’ll Need

6 eggs, beaten
3 cups frozen hash browns (26 0z)
4 oz (1 cup) cheddar cheese
½ cup cottage cheese
1 green onion, chopped
¼ tsp salt
⅛ tsp pepper
6 slices crispy bacon, crumbled
sprinkle of paprika

 

Inn on Lake Wissota coffee mug

Instructions

Heat oven to 350 degrees. Pour yourself a cup of coffee. Grease a 9 inch pie or square pan. In large bowl, combine all ingredients except paprika and bacon; mix well. Pour mixture into greased pan. Sprinkle with paprika. Bake at 350 degrees for 30 to 40 minutes, or until set. Maybe get yourself another cup of coffee. Sprinkle with bacon; bake 5 minutes. Let stand 5 minutes before serving.

 

 

 

view of the lake from IOLW

Although we suggest eating this overlooking Lake Wissota during a calm water sunrise, it will taste delicious wherever you are. Try the recipe out and share it with a friend if you enjoy it!

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3 Kinds of Inspiring B&B Guests

We’ve greeted a lot of guests here at the Inn on Lake Wissota, and we’re starting to see some trends. Our guests seem to always take the path that leads to adventure, we like to call them new experience enthusiasts. Whether they’ve stayed with us before or not, they’re often here for something new. Sometimes this is an activity, a brewery, or a new back 9. They’re stepping out of their zone, to explore new territory.

We think highly of our guests and their prioritizing of adventure. There are so many types of guests that make the Inn the special place that it is. Today we’re sharing three common types of Inn on Lake Wissota guests that could be you, or might inspire you as they’ve inspired us.

 

1. The Escape Artists

These sly guests know just when to pack up and step away from the day to day for a refresher. We admire their loyalty to adventure. They focus on the rejuvenation of themselves, which looks different across them all. Some rejuvenate by sticking near the Inn playing board games and fishing off the dock. Others pack a day so full of activities and come back to the Inn, where they know the details are taken care of. Some of our escape artists actually live here in Chippewa Falls. Those guests are seasoned pros at the local entertainment and make sure to live like tourists in their own home town. Shouldn’t we all aspire to do this too?


2. The First Timers

These newby’s come in many ages but they all have a common thread – spontaneity! We love when guests choose our Inn as their first B&B experience. We get to see them experience it through fresh eyes. It always makes us reminisce on our first B&B experience, too. They often make the absolute most of what Chippewa Falls and the Inn have to offer, renting kayaks or our boat. They seem to fall in love with the custom experience that comes with B&B’s and often times we get to greet them again! It takes going outside the norm to do something new, and we try to hone The First Timers gusto in everything we do.


3. The Gatherers

We often find the Inn as a meeting ground for larger groups. These type of guests always bring such joy with them. They remind us to reach out to our friends and family for gatherings more, too. Seeing family or old friends is something we cherish yet isn’t always on the top of our very full day to day lists. Yet for something that brings us so much joy, we don’t do it enough. May The Gatherers inspire you as they’ve inspired us. Perhaps we’ll be lucky enough to greet you all here at the Inn.

We don’t choose our guests, but we’re so grateful that they’ve chosen us. Cheers to all the fire pit laughs and coffee chats we’ve shared with our guests. The stories we hear and the people we meet make this Inn the special place that it is.

To all our guests we’ve greeted, thank you for shared memories and kind reviews. To the trailblazers we have yet to meet, we look forward to showing you the Inn and all she has to offer. Whatever kind of guest you may be, we can’t wait to greet you here at the Inn to relax, renew, and refresh.

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Just in Time for Spring- A Yummy Vegetable Frittata Recipe

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

Vegetable Frittata with sausage links and a creme puff drizzled with chocolate sauce sitting on top of an orange slice.

 

Just in time for spring a yummy vegetable frittata recipe to help bring in the new season.  I can’t remember exactly which website I found this recipe on, but was thankful I did.  I found in December, just before Christmas.  There is a group of women, a board of directors for a non-profit organization, who have been coming the same time every year for at least 6 years – in fact, since before I owned Inn on Lake Wissota.  One of those women is vegetarian.  As you know, I am not afraid to accommodate special dietary restrictions or preferences, and vegetarians are pretty easy to accommodate.  I have been keeping track over the years what I have served them so I don’t prepare the same thing twice.  It can get to be a challenge to find new recipes that an entire group will enjoy.  Fortunately for me, this particular group of women is not fussy, so they are easy to please.  Even though I found this in the winter and served it a number of times, with rave reviews each time, I think this recipe is a great one to serve on a beautiful spring morning.  So, with no further ado, here’s the recipe:

Ingredients:

8 Large eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 TBS olive oil
1 medium red bell pepper, seeded, thinly sliced
1/2 small red onion, thinly sliced (about 1/2 cup)
2 cups packed baby spinach
4 ounces feta cheese

Preparation:

Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.

Warm oil in a 10-inch ovenproof skillet over medium heat. Add red pepper and onion and sauté until softened,
about 7 minutes. Stir in the spinach and sauté until wilted. Spread the vegetables evenly in the skillet and
pour in egg mixture. Crumble feta on top. Cook without stirring until eggs are just beginning to set
around the edges, 2-3 minutes. If you don’t have an ovenproof skillet, preheat a pie plate in the
oven for 5 minutes, sauté the vegetables and wilt the spinach, then put those ingredients in the pie plate and
add the egg mixture.

Place in the oven and bake until almost set in the center, about 15 minutes. Turn broiler on high; broil frittata
until the top is golden brown, approximately 2 minutes. Be sure to watch carefully to prevent over-browning.
Remove from oven, let stand for about 5 minutes before serving.

Remember, recipes are road maps, you can add or subtract ingredients as you like.  I have added mushrooms and sun-dried tomatoes for something a little different.  In the photo you can see ocassionally I top it with some cherry tomatoes, sliced in half.  Serve it with some sausage links if you like to have some meat with your breakfast.  This spring I plan on serving it with a salad dressed with raspberry vinaigrette.

I hope you and your family enjoy this recipe as much as my guests have.  Happy Spring and we look forward to greeting you as one of our guests soon!

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