Sheepherder's Breakfast
Start your morning with a hearty and comforting Sheepherder's Breakfast, a rustic one-pan meal perfect for fueling your day. This satisfying recipe combines crispy, golden russet potatoes sautéed in butter and olive oil, savory breakfast sausage, and caramelized onions and garlic for a flavor-packed base. Topped with perfectly cooked eggs, gooey melted cheddar cheese, and a sprinkle of fresh parsley, it’s a breakfast skillet that offers a mouthwatering balance of textures and rich, earthy flavors. Ready in just 45 minutes and ideal for feeding four, this easy-to-make dish is perfect for weekend brunches or cozy family breakfasts. Embrace the simplicity and bold flavors of this classic sheepherder’s favorite!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces breakfast sausage
- 6 eggs
- 1 cup shredded cheddar cheese
- 1 medium yellow onion
- 2 garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic. Chop the fresh parsley for garnish and set aside.
In a large skillet or cast-iron pan, heat the butter and olive oil over medium-high heat. Once melted, add the diced potatoes and spread them out in a single layer.
Cook the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside. Season with salt and pepper.
While the potatoes cook, crumble the sausage into a separate skillet over medium heat. Brown the sausage thoroughly for 6-8 minutes, then add the cooked sausage to the potatoes in the larger skillet.
In the same skillet used for the sausage, sauté the chopped onion and minced garlic for 2-3 minutes, until fragrant and translucent. Add the onion and garlic mixture to the potato-sausage mixture.
Reduce the heat to medium. Crack the eggs directly over the potato mixture, spacing them evenly around the pan. Cover the skillet with a lid and cook for 5 minutes, or until the egg whites are set but the yolks are still runny (or cook to your desired doneness).
Sprinkle the shredded cheddar cheese evenly over the top of the dish. Cover again for 1-2 minutes until the cheese is melted.
Remove the skillet from heat. Garnish with freshly chopped parsley and serve immediately while hot.
Nutrition Facts
Calories |
785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 4.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 299 mg | 23% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1281 mg | 27% | |
*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.
