Crispy Potato, Sausage, and Egg Breakfast Skillet

Why You’ll Love This Recipe

• Crispy potatoes, smoky sausage, colorful vegetables, and baked eggs come together in one hearty skillet.
• The entire meal is cooked in one oven-safe pan, keeping cleanup simple.
• Smoked paprika and herbs add plenty of flavor without requiring a complicated sauce.
• It is easy to customize with different vegetables, sausage varieties, or egg doneness.

Grocery List

• Produce: 1 1/2 pounds Yukon Gold potatoes, 1 medium yellow onion, 1 medium red bell pepper, 1 head garlic, and 1 small bunch fresh parsley
• Dairy: 4 large eggs
• Meat: 8 ounces fully cooked smoked sausage or kielbasa
• Pantry: Olive oil, smoked paprika, dried thyme, kosher salt, and ground black pepper

Full Ingredients

For the Potato and Sausage Skillet

• 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
• 8 ounces fully cooked smoked sausage or kielbasa, sliced into 1/4-inch rounds
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, cut into 1/2-inch dice
• 1 medium red bell pepper, seeded and cut into 1/2-inch dice
• 2 medium garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

For the Eggs and Garnish

• 4 large eggs
• 1 tablespoon finely chopped fresh parsley

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the ingredients

Arrange an oven rack in the center of the oven and preheat the oven to 400°F. Scrub the potatoes, cut them into even 1/2-inch cubes, and pat them thoroughly dry with a clean kitchen towel or paper towels. Evenly sized, dry potatoes will cook at the same rate and develop a crisp, golden exterior. Dice the onion and bell pepper, mince the garlic, and slice the sausage before you begin cooking.

Step 2: Brown the smoked sausage

Heat a 12-inch oven-safe skillet, preferably cast iron, over medium-high heat for 2 minutes. Add 1/2 tablespoon of the olive oil, followed by the sliced sausage. Arrange the sausage in a single layer and cook for 2 minutes without moving it. Flip the pieces and cook for 2 minutes more, until browned around the edges. Transfer the sausage to a plate with a slotted spoon, leaving the flavorful drippings in the skillet.

Step 3: Steam and crisp the potatoes

Add the remaining 1 1/2 tablespoons olive oil to the hot skillet, then carefully add the potatoes. Spread them into an even layer and cover the skillet with a lid. Reduce the heat to medium and cook for 6 minutes; the trapped steam will begin softening the centers. Remove the lid, stir the potatoes, and spread them out again. Cook uncovered for 7 to 9 minutes, turning the potatoes every 2 to 3 minutes, until they are golden on several sides and nearly tender when pierced with a fork.

Step 4: Sauté the onion and bell pepper

Add the diced onion and red bell pepper to the potatoes. Cook over medium heat for 5 minutes, stirring occasionally, until the onion is translucent and the pepper is beginning to soften. Avoid stirring constantly so the potatoes stay in contact with the hot skillet long enough to remain crisp.

Step 5: Add the seasonings and sausage

Add the minced garlic, smoked paprika, dried thyme, kosher salt, and black pepper. Stir for 30 seconds, just until the garlic and spices smell fragrant. Return the browned sausage to the skillet and fold everything together. Cook for 1 minute to warm the sausage and distribute the smoky seasoning throughout the potatoes and vegetables. Taste one potato and adjust the salt if needed.

Step 6: Add the eggs

Remove the skillet from the heat. Use the back of a spoon to make four evenly spaced wells in the potato mixture. Crack each egg into a small bowl, then carefully slide one egg into each well. This method makes it easier to remove any stray shell and helps keep the yolks intact.

Step 7: Bake and serve

Transfer the uncovered skillet to the preheated 400°F oven. Bake for 8 to 10 minutes, until the egg whites are opaque and fully set around the edges but the yolks are still soft. For firmer yolks, bake for 11 to 12 minutes. Carefully remove the skillet from the oven, remembering that the handle will be extremely hot. Sprinkle with the chopped parsley, let the skillet stand for 2 minutes, and serve while the potatoes are crisp and the eggs are warm.

Pro Tips

• Dry the potatoes well: Surface moisture creates steam and prevents the potato edges from becoming deeply golden.
• Use a roomy skillet: A 12-inch skillet gives the potatoes enough contact with the hot surface. Crowding them will make them soft rather than crisp.
• Keep the potato cubes uniform: Cutting them into consistent 1/2-inch pieces prevents a mixture of burnt edges and undercooked centers.
• Watch the eggs closely: Egg whites can change from unset to firm in only a minute or two. Begin checking them after 7 minutes if you prefer runny yolks.
• Protect your hand: Place a dry kitchen towel or heat-safe handle cover over the skillet handle after it comes out of the oven as a reminder that it is hot.

Variations

• Southwestern skillet: Replace the thyme with 1/2 teaspoon ground cumin and add 1 diced jalapeño with the bell pepper. Finish with chopped cilantro instead of parsley.
• Vegetarian skillet: Omit the sausage and add 8 ounces sliced cremini mushrooms. Brown the mushrooms for 6 to 8 minutes before cooking the potatoes.
• Cheesy skillet: Sprinkle 1/2 cup shredded sharp cheddar over the potato mixture immediately before adding the eggs, then bake as directed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in a covered skillet over medium-low heat for 6 to 8 minutes or in a 350°F oven for 10 to 15 minutes, until heated through. The yolks will become firmer when reheated. For make-ahead preparation, dice the onion and bell pepper and slice the sausage up to 2 days in advance. The potato and sausage mixture can also be cooked through Step 5, cooled, and refrigerated for up to 2 days. Reheat it in the skillet over medium heat for 5 to 7 minutes before making the wells, adding the fresh eggs, and baking as directed. Do not crack the eggs onto the skillet mixture until you are ready to bake.

Nutrition (per serving)

Calories: 475 kcal | Carbs: 37g | Protein: 19g | Fat: 28g | Saturated Fat: 8g | Fiber: 5g | Sugar: 5g | Sodium: 820mg | Cholesterol: 220mg