Farmer's Sausage Skillet
With sausage, vegetables, and cheeses, this delicious Farmer's Sausage Skillet can be enjoyed for either breakfast or brunch!
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.