Name: Sausage, Potato and Egg Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 ten inch skillet, 4 serving(s)
Ingredients: 1 lb hot breakfast sausage; 2 tablespoons butter; 2 medium onions; 2 medium russet potatoes, boiled with skins on; 4 garlic cloves; 6 large eggs; 1/2 cup half-and-half; 2 tablespoons sugar; 1/2 cup shredded cheese (any preferred type); salt and pepper

3

Recipe by Steve_G

3

People talking

Join In Now Join the conversation!

Sausage, Potato and Egg Skillet created by lazyme

A fast and hearty meal that's terrific anytime of the day. The variations are only limited by your imagination.

Ready In:: 50mins
Serves:
Yields:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

1 lb hot breakfast sausage
2 tablespoons butter
2 medium onions
2 medium russet potatoes, boiled with skins on
4 garlic cloves
6 large eggs
¹⁄₂ cup half-and-half
2 tablespoons sugar
¹⁄₂ cup shredded cheese (any preferred type)
salt and pepper

directions

Preheat oven to 400°.
In a 10-inch cast iron skillet brown sausage until crumbly and medium brown in color.
Stir as required.
While sausage is browning peel potatoes and cut in to 1/2-inch cubes, chop onion and mince garlic.
After browning, remove sausage from pan with a slotted spoon, add potatoes to pan and carefully brown them in the sausage fat.
Remove potatoes from pan and add to reserved sausage.
Add butter to pan (if required), once butter is melted add onion and cook until slightly brown and soft, add garlic and cook till aromatic.
While onions are browning, light whisk eggs, half-and-half and sugar till slightly foamy.
Return potatoes and sausage to pan, mix well with onion and garlic.
Season with salt and pepper.
Pour egg mixture over sausage/potato/onion, sprinkle on 1/2 the cheese and mix, sprinkle remaining cheese on top.
Place pan in preheated oven; cook for 10 minutes and then lower heat to 350° and cook for an additional 10-20 minutes (depending on how you like your eggs). Keep an eye on the pan--if the cheese gets too brown, then cover with buttered aluminum foil.
Serve with hot sauce and toast.
•Variations:
Add mushrooms, green pepper, red pepper and sauté with the onions.
Season the egg mix with hot sauce, replace half-and-half with yogurt.
Cheese selections, I prefer a small amount of provolone and Parmesan mixed in the eggs with none on top--the wife likes cheddar on top and mixed inches.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Steve_G

Contributor

@Steve_G

Contributor

"A fast and hearty meal that's terrific anytime of the day. The variations are only limited by your imagination."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by ghammond1

2/3/2013

Absolutely awful with the sugar!!!!! Leave the sugar out and this dish would be good

Reply
review by addieconnor

11/4/2012

Perfect! Just what I was looking for. I wanted something with potatoes instead of the usual cubed bread with eggs and sausage casserole. Will be great to reheat during the week for a quick breakfast. Omitted the sugar. Thanks!

1

Reply
tweak by addieconnor

11/4/2012

Perfect! Just what I was looking for. I wanted something with potatoes instead of the usual cubed bread with eggs and sausage casserole. Will be great to reheat during the week for a quick breakfast. Omitted the sugar. Thanks!

Reply
photo by lazyme

6/8/2012

Reply
review by lazyme

6/8/2012

Wow. Hard to believe that this hasn't been reviewed yet! I made this pretty much as directed, except that I nuked the potato and then peeled it. I used a 4-blend cheese and halved the recipe that fit nicely in my tapas skillet. I really enjoyed this simple breakfast. Thanks Steve_G for sharing. Made for My 3 Chefs.

1

Reply