Easy Eggs, Sausage, and Hash Browns Skillet
If you need an easy, one-skillet, holiday breakfast or brunch recipe that’s sure to be a hit, this ought to do the trick. Or if you just need a hearty, comfort food, breakfast recipe that’s worth getting out of bed for, here you go. Drippy eggs, juicy sausage meatballs, tender hash browns, sweet Vidalia onions, a hint of garlic, and crisp-tender bell peppers all cook together in one skillet and it’s ready in 30 minutes. The recipe is great as brinner (breakfast-for-dinner) and perfect for busy weeknights when you want to get something warm and satisfying on the table in a hurry.
Ingredients
- 3 tablespoons olive oil plus more if necessary
- 2 cups sweet Vidalia onion peeled and diced small (about 1 large onion, or yellow onion
- hashbrowns I prefer refrigerated or thaw if using frozen, one 20-ounce bag
- 3 to 4 garlic peeled and finely minced, cloves
- meatball thawed (about 1 pound meatballs; 1 pound de-cased Johnsonville Fresh Italian Hot Sausage Links or Johnsonville Fresh Italian Hot Ground Sausage, about 20, Johnsonville Classic Italian Style
- egg about 6 large
- ⅓ cup bell pepper seeded and diced small, optional for garnishing (I used a combination of red and yellow peppers
- 1 tablespoon parsley finely minced (stems discarded), optional for garnishing, fresh, Italian flat-leaf leaves
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- To a large skillet, add the olive oil, onions, and sauté for about 8 minutes over medium-high heat, or until onions are lightly golden browned. Stir and flip intermittently.
- Add the hash browns, and a bit more olive oil if necessary, and sauté for about 5 to 7 minutes, or until hash browns are cooked through and lightly golden browned. Stir and flip intermittently.
- Add the garlic, and sauté for 1 minute. Stir intermittently.
- Add the meatballs, and sauté for 1 minute, or until meatballs are warmed through. Stir intermittently.
- Turn the heat to low, add the eggs evenly spaced around the skillet, and cook covered for about 5 minutes or until whites are set and yolks are as set as desired. Note that the eggs will continue to cook and firm up off the heat so if you like runny yolks, err on the side of less cooking time.
- Optionally garnish with the peppers, parsley, salt and pepper to taste, and serve immediately. Dish is best warm and fresh.
Nutrition Information
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 1414
% Daily Value*
| Serving | 1 | |
| Calories | 1414kcal | 71% |
| Carbohydrates | 68g | 23% |
| Protein | 56g | 112% |
| Fat | 104g | 160% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 69g | 406% |
| Trans Fat | 1g | 50% |
| Cholesterol | 470mg | 157% |
| Sodium | 3045mg | 127% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.