Why I Love This Recipe
There is something deeply satisfying about a meal that looks as good as it tastes. This skillet is a “complete” meal—you have your healthy fats, complex carbohydrates from the baby potatoes, and a massive hit of protein from the eggs and smoked sausage.
I personally love this recipe because it is incredibly forgiving. If you have a few extra veggies in the crisper drawer, throw them in! If you prefer your eggs over-easy instead of sunny-side up, just a quick flip does the trick. Much like my 3-Ingredient Egg Wrap, it’s designed for the busy home cook who doesn’t want to sacrifice flavor for speed.
Ingredients You’ll Need
- Eggs: 6 large, fresh eggs.
- Smoked Sausage: 2 links (Kielbasa, Andouille, or Beef), sliced into rounds.
- Baby Potatoes: 2 cups, halved (I prefer Yukon Gold or Red Bliss for their creamy texture).
- Bell Peppers: 1/2 red and 1/2 yellow, sliced into strips for color and sweetness.
- Cooking Fat: 2 tablespoons of high-quality olive oil or unsalted butter.
- Seasoning: Sea salt and freshly cracked black pepper.
- Garnish: Freshly chopped chives or green onions.
- Optional Aromatics: 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
Swaps and Notes
- The Sausage: If you want a leaner profile, turkey sausage or chicken apple sausage works beautifully. For those who love heat, use a spicy Chorizo.
- The Potatoes: If you are in a rush, you can use frozen cubed hash browns, but fresh baby potatoes provide a much better “bite” and crust.
- Low Carb Option: Swap the potatoes for cauliflower florets or radishes (which lose their pepperiness and soften like potatoes when sautéed!).
- Veggie Add-ins: Mushrooms, spinach, or even kale are great additions. If you love a Southern twist, you might enjoy how I use similar flavors in this Tomato Skillet with Okra and Sausage.
Step-by-Step Instructions
1. Crisp the Potatoes
Start by heating 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add your halved baby potatoes, cut-side down. Let them sit undisturbed for 3-4 minutes to develop a deep golden-brown crust. Toss and continue cooking until they are fork-tender (about 8-10 minutes total).
2. Brown the Sausage and Peppers
Push the potatoes to the edges and add the sliced sausage and bell peppers to the center. Sprinkle with salt, pepper, garlic powder, and smoked paprika. Sauté until the sausage is slightly caramelized and the peppers have softened.
3. Create the Egg Pockets
Push the entire mixture to one side of the pan. Add the remaining tablespoon of oil or butter to the empty side. Carefully crack the 6 eggs into the space. Season the whites with a pinch of salt and pepper.
4. Cook to Perfection
Lower the heat slightly. Cook until the egg whites are fully set but the yolks are still beautifully runny (sunny-side up). If you prefer the tops of your yolks a bit more “set,” place a lid over the skillet for 1–2 minutes to trap the steam.
5. Garnish and Serve
Remove from heat immediately. Sprinkle the fresh chives or green onions over the top. Serve it right out of the skillet for that rustic, home-cooked feel!
Tips for Success
- Don’t Overcrowd: Use a large enough skillet (12-inch is best). If the pan is too crowded, the potatoes will steam rather than crisp.
- The Cast Iron Advantage: A seasoned cast-iron skillet provides the best heat retention and gives the sausage those delicious charred edges.
- Room Temp Eggs: Pull your eggs out of the fridge 15 minutes before cooking. They will cook more evenly, preventing the whites from being rubbery while waiting for the yolk to warm.
Serving Suggestions and Pairings
This skillet is a powerhouse on its own, but if you’re hosting a full brunch, I recommend pairing it with something sweet or a lighter protein option.
- For a lighter side: Try this Viral Cottage Cheese Pancake to add a boost of healthy protein.
- For a crowd: If you’re feeding a larger group, you can also prep this One-Pan Breakfast Bake alongside it.
- Beverages: Serve with a hot cup of coffee or a fresh mimosa.
Nutritional Information (Per Serving)
- Calories: 385 kcal
- Protein: 22g
- Carbohydrates: 18g
- Fat: 25g
- Fiber: 3g
- Sodium: 740mg
Storage and Leftover Tips
To Store: If you have leftovers (though you likely won’t!), store them in an airtight container in the fridge for up to 3 days. Note that the egg yolks will no longer be runny once reheated. To Reheat: The best way to reheat this is in a skillet over medium heat. Adding a teaspoon of water and covering the pan helps “steam” the potatoes back to life without drying out the sausage.
More Recipes You Will Love
If you enjoyed this one-pan wonder, check out these other favorites from the ChefManiac kitchen:
- Mexican Chicken and Rice Casserole – Another one-pan classic for dinner.
- Tomato Skillet with Okra and Sausage – Perfect for those who love Southern comfort food.
Final Thoughts
This Sausage and Potato Skillet is proof that you don’t need a sink full of dishes to create a restaurant-quality breakfast. It’s a recipe that celebrates simple ingredients and bold flavors.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your skillet photos. Don’t forget to follow ChefManiac for more easy, delicious recipes delivered straight to your inbox!
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