A flavorful one-pan breakfast: sausage, eggs, veggies, and crispy potatoes. Delicious comfort in just 35 minutes.
# Components:
→ Main Components
01 - 1 pound baby potatoes, diced into 1/2-inch cubes
02 - 1/2 pound breakfast sausage, casings removed
03 - 1 small onion, finely chopped
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced
07 - 4 large eggs
→ Cooking Fats & Seasoning
08 - 2 tablespoons olive oil or butter
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - 1/2 teaspoon smoked paprika, optional
12 - 1/4 teaspoon chili flakes, optional
→ Garnish
13 - Fresh parsley or chives, chopped
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes, season with salt and pepper, and cook for 10 to 12 minutes, stirring occasionally until potatoes are golden brown and fork-tender. Transfer cooked potatoes to a plate and set aside.
02 - Add sausage to the same skillet and cook for approximately 5 to 6 minutes, breaking apart with a spatula until fully browned and cooked through. Drain excess grease if necessary.
03 - If the pan is dry, add a drizzle of oil. Stir in chopped onion, diced red and green bell pepper, and minced garlic. Sauté for 3 to 4 minutes until vegetables are soft and aromatic.
04 - Return cooked potatoes to the skillet. Sprinkle smoked paprika and chili flakes over mixture if desired. Toss all ingredients and cook for an additional 2 to 3 minutes until edges begin to crisp.
05 - Create 4 wells in the hash mixture. Crack an egg into each well. Cover skillet and cook on low heat for 4 to 6 minutes, or until eggs are cooked to your preferred doneness.
06 - Uncover and sprinkle freshly chopped parsley or chives over the top. Season with extra salt and pepper to taste. Serve directly from the skillet for a rustic presentation.
