Sausage Breakfast Skillet
Sausage Breakfast Skillet is a great weekend breakfast!
The Facts
There always comes a time in our kitchen where we have excess random ingredients that either were not completely used in a recipe or simply forgotten about. This Sausage Breakfast Skillet is an accumulation of these ingredients and now sometimes bought specifically to make this on the weekends!
Red Bell Peppers and Red Onions in many of the recipes we make either only required half of one or it required two, but we decided one was more than enough when making the recipe. As a result, we occasionally had a Red Bell Pepper and Red Onion on hand. It was slowly wilting in the fridge until one random weekend we decided to chop it up and add it in with our skillet potatoes. We had already been making diced and crispy potatoes for a while now as they are a perfect pairing to the flavors of Jimmy Dean Sausage and the occasional green chili sauce we had. By adding in the red bell pepper, we were able to get a deeper breadth of flavor to our salty potatoes.
Another ingredient we commonly had excess of was tomatoes and green onions. In this skillet, we add them in as garnish rather than cooking it with the rest. When cooking tomatoes, they release a lot of their water content and as a result they were making our golden crispy potatoes soggy so out of the pan they went. The green onions also got too limp, we wanted the full freshness and packed flavor that the green onion could offer so out of the pan they went.
This skillet is fresh, flavorful, and completely customizable. It is a wonderful weekend breakfast or brunch!
Sausage Breakfast Skillet
Ingredients
- 1 pound Jimmy Dean Regular Sausage (16oz)
- 2 1/2 pounds Yukon Potatoes diced (30oz)
- 1/2 Large Red Onion diced (4.75oz)
- 1 Red Bell Pepper diced (5oz)
- 4 tbsps Canola Oil
- 1 tbsp Kosher Salt
- 6 Large Eggs
- 1 Roma Tomato diced
Instructions
- In a large microwave safe bowl, add the diced potatoes and microwave for 5 minutes to soften.
- In a large skillet, add the 4 tbsps of Canola Oil and once hot, add in the diced potatoes. Cook for ~10 minutes or until the potatoes are softened on the inside and golden crisp on the outside.
- Meanwhile in a separate skillet, cook the sausage until it is no longer pink. Once cooked, move to separate bowl and set aside. Cook eggs to your liking in the same pan as used for the sausage.
- Once the potatoes have a crispy exterior and softened inside, add in the diced Red Onion and Red Pepper along with the 1 tbsp of Kosher Salt.
- Cook until the Red Onion and Red Pepper are softened. Stirring frequently.
- Add the sausage to the potato mixture and stir to fully incorporate. Season with additional salt if needed.
- Serve in bowls and top with cooked egg and diced tomato and enjoy!