Farmer’s Sausage Skillet
When I met David 15 years ago, I came to visit him here in Vancouver. I left from Pearson airport 🛫 around 7:00 am and got there at 9:00 am. Although it was a 5-hour flight, the time zone played around with the big gap in the departure and arrival… from Eastern Standard Time to Pacific Standard Time.
When he came to pick me up, it was breakfast time for him so he took me to his favorite spot. Although the menu was quite elaborate, I picked my old-time favorite which is Eggs Benedict and he chose his… Farmer’s Sausage Skillet 🍳!
I never had this item before so of course, he made me try it. I liked it a lot and many times after, I ordered it! With a tasty combination of sausage, vegetables, and cheeses 🧀, this is a hearty and delicious dish! Extremely filling, it will keep you satisfied until dinner…
This Farmer’s Sausage Skillet recipe is pretty straightforward. Actually, this is one of the rare times you’ll see me using a microwave. I mostly use it to nuke food, melt peanut butter 🥜 for my Asian Peanut Dressing or when I want to peel my butternut squash. I also use it when making my Old-Fashioned Stuffing.
In this application, I poke each red potato a few times with a fork, quickly cook them on high for 4 minutes ⏳ before flipping them and cooking for an additional 4 minutes. They will be cooked to about 95 to 97% – keep in mind that we’ll be cooking them more in the oven.
I leave their skins on because not only do they hold the spuds nicely when cubing them but they also have potassium and magnesium plus antioxidants 💚. In fact, there’s more antioxidants in the skins than the flesh especially in red and purple potatoes. Make sure to scrub them well before cooking.
For video purposes, I separately top the two 8-inch cast iron skillets with the cheeses 🧀 before transferring them to the oven. Behind the scenes, I simply mix them together in a bowl before sprinkling on top… it’s easier!
Served individually in separate skillets, everyone can choose how they prefer their eggs cooked. They can be fried 🍳, soft-boiled, poached, scrambled, sunny-side-up, and so on. Before placing your favorite cooked eggs, sprinkle on some chopped green onions.
This hearty and delicious Farmer’s Sausage Skillet recipe can be enjoyed for either breakfast or brunch but nothing is stopping you from having it for dinner. This tasty Canadian 🍁 classic is loaded with goodness… certainly a nice meal to add to your folder!
Bon Appétit! 🍽
Here are more scrumptious breakfast recipes for you to try… 😀
– Angel Eggs on a Cloud
– Breakfast Quinoa Cereal with Mixed Berries
– Quiche Lorraine
– French Toast
– Soufflé Mexican Omelet
– Healthy Homemade Granola
– Breakfast Sausage Muffin Cups
and for even more breakfast and brunch recipes 🍳🥞🥓, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Farmer's Sausage Skillet
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Ingredients
- 1 1/2 lbs. (about 4) red potatoes, scrubbed, cooked and cubed
- 1 1/2 tbsp. olive oil tips & tricks
- 1/2 lb. (8 oz.) smoked sausage, sliced and quartered
- 1 cup white onions, diced
- ground Himalayan pink salt, to taste
- 1/2 cup red peppers, diced
- 1/2 cup green peppers (substitute poblano), diced
- 4 ounces (about 1 cup) button mushrooms, washed and sliced
- 1 tbsp. butter
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 3/4 cup sharp Cheddar cheese, grated
- 3/4 cup Pepper Jack cheese, grated
- 2 large finely sliced green onions, for garnish
- 2 large free-range eggs, cooked to preference
Directions
- Using a fork, poke potatoes a few times and transfer them to the microwave; process on “High” for 4 minutes. Flip them and process again for 4 minutes.
- Carefully transfer them to a cutting board and allow them to cool off before handling. Cube them in small pieces and set aside.
- Preheat oven to 350ºF.
- In a large skillet over medium-high heat, add oil and when hot, add sausage. Sauté until brown, 5 minutes. Transfer to a bowl using a slotted spoon and set aside.
- In the same skillet, reduce the heat to medium and add onions; season with salt. Sauté for 2 minutes.
- Add red and green peppers; sauté for 3 minutes. Add mushrooms, add butter and season with freshly ground black pepper. Cook for 5 minutes, stirring often.
- Return sausage back to the skillet including potato cubes; mix to combine.
- Evenly spoon the mixture between 2 8-inch cast iron skillets and top with both cheeses.
- Transfer to the preheated oven and bake for 15 minutes or until the cheeses are melted and the top is golden brown.
- Remove from the heat and sprinkle green onions before topping with eggs.
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