Description
This Sausage Potato Egg Skillet is made with butter oil, Yukon potatoes, breakfast sausage, eggs, scallions, and cooked to a nice crisp.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound Yukon gold potatoes, diced into ½ inch cubes
- 4 links breakfast sausage or patties, diced into ½ inch cubes
- 1/3 cup shredded mozzarella cheese
- 4 large eggs
- 2 scallions, diced
- Salt and pepper, as desired
Instructions
- In a large skillet on medium heat, add oil and wait for it to shimmer.
- Add the sausage or patties, breaking them apart, as well as the potatoes, cover, stirring occasionally to prevent sticking, for 10 minutes. Uncover, add salt and pepper, and cook for an extra ten minutes, stirring frequently. Turn off heat and sprinkle the mozzarella on the hash. Cover and let it sit for five minutes.
- Meanwhile in a frying pan, make eggs over easy or sunny side up. Uncover the hash and place the eggs on top. Enjoy!
Notes
- Cook the sausage before adding it to the casserole: Brown the sausage in a skillet before adding it to the casserole to ensure it is fully cooked and flavorful.
- Add vegetables: Adding vegetables, such as onions, peppers, or spinach, can add flavor and nutrition to the casserole. You can sauté them with the sausage or add them raw to the egg mixture.
- Use a variety of cheeses: A blend of cheeses, such as cheddar, mozzarella, and Parmesan, can add depth of flavor to the casserole. Shredding your own cheese will also result in better flavor and texture.
- Let it rest: Letting the casserole rest for 10-15 minutes after baking allows it to set and makes it easier to cut and serve.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 334.6
- Sugar: 2.2 g
- Sodium: 412.6 mg
- Fat: 15.9 g
- Saturated Fat: 5.6 g
- Carbohydrates: 30.0 g
- Fiber: 3.7 g
- Protein: 17.7 g
- Cholesterol: 183.2 mg
