Eggs Sausage and Potato Skillet
Transform your breakfast or brunch routine with this hearty Eggs Sausage and Potato Skillet—an irresistible one-pan recipe packed with bold flavors and an easy cleanup! Golden, crispy russet potatoes form the base, perfectly complemented by savory breakfast sausage, sweet red bell pepper, and aromatic garlic and onion. Four eggs are nestled into the rustic mixture and cooked to creamy perfection, while a sprinkle of melted cheddar cheese crowns this dish with indulgence. Finished with a touch of paprika and freshly chopped parsley, this versatile skillet recipe is ideal for feeding a hungry family in just 40 minutes. Perfect as a high-protein, gluten-free breakfast or a crowd-pleasing brunch centerpiece, this dish delivers cozy, satisfying flavors with every bite.
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Recipe Information
Ingredients
- 3 medium-sized russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 pieces breakfast sausage links
- 1 medium-sized onion
- 1 medium-sized red bell pepper
- 2 pieces garlic cloves
- 4 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 cup shredded cheddar cheese
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Wash, peel, and dice the potatoes into small, bite-sized cubes (about 1/2-inch).
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, non-stick skillet over medium heat.
Add the diced potatoes to the skillet, sprinkle with a pinch of salt, and cook for 10-12 minutes, stirring occasionally, until golden and crispy. Remove the potatoes from the skillet and set them aside.
While the potatoes are cooking, dice the onion and red bell pepper. Mince the garlic cloves and slice the sausage links into bite-sized pieces.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the sliced sausage and cook for 5-6 minutes until browned and fully cooked.
Add the diced onion and red bell pepper to the skillet with the sausage. Sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
Return the crispy potatoes to the skillet and mix everything together. Season with salt, black pepper, and paprika. Spread the mixture evenly across the skillet.
Make 4 small wells in the skillet mixture, and crack one egg into each well. Cover the skillet with a lid and reduce the heat to medium-low. Cook for 4-6 minutes, or until the egg whites are set but the yolks are still runny (or to your preferred doneness).
Sprinkle the shredded cheddar cheese evenly over the top, recover the skillet, and let it sit for 1-2 minutes to allow the cheese to melt.
Remove the skillet from the heat and garnish with freshly chopped parsley, if desired.
Serve immediately, ensuring each serving includes an egg. Enjoy your delicious eggs, sausage, and potato skillet!
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 924 mg | 308% | |
| Sodium | 3973 mg | 173% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 19.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 678 mg | 52% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4087 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
