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From Haley’s kitchen

Southwest Breakfast Skillet

Roasting the potatoes separately before they hit the skillet is what makes this skillet actually crispy instead of steamed, so don't skip that step even though it feels like extra work. Everything else comes together fast once you've got those golden edges on the potatoes and the sausage browned.

Southwest Breakfast Skillet
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Southwest Breakfast Skillet

Yield: 2 peoplePrep: 15mCook: 20mTotal: 35m

Gather

Ingredients

  • 1/2 sweet potato cut into small pieces
  • 4-5 baby gold potatoes cut into small pieces
  • 1/2 sweet onion diced
  • 3 cloves of garlic minced
  • 1 cup or so sausage of choice I like spicy sausage (you can buy pre-cooked sausage too) Chorizo is also a good option!
  • 3 eggs
  • 1/4 cup extra sharp cheddar shredded
  • 1/2 red bell pepper cut into small pieces
  • chopped cilantro for topping
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil

Let’s cook

Steps

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, toss the sweet and golden potatoes in 1 tablespoon of olive oil, 1 teaspoon of salt, pepper and 1/2 teaspoon of paprika. Roast chopped sweet and golden potatoes on a cookie sheet for 15 minutes in the oven.
  3. In a separate skillet, brown your sausage and chop to size preferred. Set aside.
  4. In an 8-inch Lodge cast iron skillet, sauté your diced garlic, onions, and red pepper over medium-high heat in a bit of olive oil. Add in your cooked potatoes and sausage. Give everything a nice toss. Sprinkle a little more paprika on top.
  5. Sprinkle cheese on top.
  6. Crack three eggs on top.
  7. Bake for 10 minutes.
  8. Sprinkle cilantro on top! Enjoy!!

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