Potato Sausage Breakfast Skillet

Ingredients

• 2 medium potatoes Yukon Gold potatoes (cut into uniform bite‑size pieces)
• 2 links Breakfast sausage links (skin removed, sliced into 1‑inch pieces)
• 2 tbsp Olive oil (divided)
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Salt (plus extra to taste)
• 0.5 tsp Black pepper (freshly ground)
• 0.5 large Yellow onion (roughly diced)
• 0.5 large Red bell pepper (seeds removed, roughly diced)
• 1 cup chopped Kale (or other leafy green) (stems removed, roughly chopped)
• 0.5 cup shredded Cheddar cheese (or any melty cheese)
• 2 large Large eggs (cracked onto skillet)
• 2 stalks Green onions (thinly sliced for garnish)

Instructions

1. Prep potatoes

   Wash potatoes, cut into uniform bite‑size pieces (about ½‑inch cubes). Rinse under cold water until water runs clear, then drain in a colander and pat dry with a clean kitchen towel.

   Time: PT7M

2. Season potatoes

   Place dried potatoes in a mixing bowl. Add 1 tbsp olive oil, garlic powder, smoked paprika, oregano, salt, and black pepper. Toss until evenly coated.

   Time: PT2M

3. Prep vegetables & kale

   Half a large yellow onion: peel and roughly dice. Half a red bell pepper: remove core, seeds, and roughly dice. Remove kale stems and chop leaves into bite‑size pieces.

   Time: PT5M

4. Render sausage

   Heat the cast‑iron skillet over medium‑high heat. Add the sausage pieces in a single layer, no added oil. Cook, stirring occasionally, until the fat renders and the sausage is browned on all sides (about 5 minutes). Transfer sausage to the mixing bowl.

   Time: PT5M

   Temperature: Medium‑high

5. Cook potatoes

   If the skillet looks dry, add the remaining 1 tbsp olive oil. Spread seasoned potatoes in an even layer. Reduce heat to medium and cook, stirring occasionally, until potatoes are about ¾ done and develop a golden crust (≈10 minutes).

   Time: PT10M

   Temperature: Medium

6. Add vegetables & kale

   Add the diced onion, bell pepper, and chopped kale to the skillet. Toss to combine and cook until vegetables soften but retain a slight crunch (≈5 minutes). Taste and adjust salt if needed.

   Time: PT5M

   Temperature: Medium

7. Re‑incorporate sausage & cheese

   Return the cooked sausage to the skillet, mixing evenly. Sprinkle shredded cheddar over the top, allowing it to melt into the hot mixture.

   Time: PT2M

   Temperature: Medium

8. Cook eggs

   Create two small wells in the skillet and crack an egg into each. Sprinkle a pinch of salt over each egg. Cover the skillet with the lid and let steam cook until whites are set and yolks are still runny (≈4 minutes). If whites are slow to set, add a splash of water to the side of the pan to generate extra steam.

   Time: PT4M

   Temperature: Medium‑low

9. Garnish and serve

   Remove skillet from heat. Sprinkle sliced green onions over the top. Serve directly from the skillet or transfer to plates.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

24 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yukon Gold potatoes: fingerling potatoes, red potatoes, sweet potatoes
• Instead of Breakfast sausage links: ground breakfast sausage, chicken sausage
• Instead of Olive oil: avocado oil, vegetable oil
• Instead of Garlic powder: fresh minced garlic
• Instead of Smoked paprika: regular paprika, chipotle powder
• Instead of Dried oregano: Italian seasoning
• Instead of Salt: sea salt, kosher salt
• Instead of Black pepper: white pepper
• Instead of Yellow onion: white onion, shallot
• Instead of Red bell pepper: any color bell pepper, poblano
• Instead of Kale (or other leafy green): spinach, Swiss chard
• Instead of Cheddar cheese: Monterey Jack, Mozzarella
• Instead of Large eggs: egg whites only
• Instead of Green onions: chives, scallions

Equipment Needed

• Cast‑iron skillet (enamel or regular)
• Lid that fits skillet
• Cutting board
• Chef's knife
• Mixing bowl
• Colander or strainer
• Spatula or wooden spoon
• Measuring spoons

Critical Steps — Do Not Skip

• Drying the potatoes thoroughly before searing
• Rendering the sausage slowly to release fat
• Cooking potatoes until mostly done before adding vegetables
• Covering the skillet to steam‑set the eggs

Chef Tips from the Video

• Use a cast‑iron skillet for the best crust on potatoes.
• If you prefer a spicier bite, add a pinch of cayenne with the spices.
• For extra herb flavor, finish with a sprinkle of fresh parsley or thyme.

Troubleshooting

Storage

Refrigerator: Cool within 2 hours; store in an airtight container for up to 2 days. Reheat in a skillet over medium heat.

Freezer: Not recommended; texture of potatoes and eggs changes.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Dice potatoes, onion, and pepper the night before and store in a sealed bag with a splash of water.
• Pre‑season potatoes and keep them in the fridge; they’ll stay crisp.
• Grate cheese ahead of time and keep covered.