Crispy Potatoes Breakfast Skillet

Crispy Potatoes Breakfast Skillet features the best, perfect crispy potatoes combined with sausage, veggies, and a poached egg on top.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 566kcal

Author Meghan

½ yellow onion diced
½ green bell pepper diced
2 vine ripened tomatoes
6 turkey or chicken breakfast sausage links precooked or raw ground turkey sausage
grated cheddar cheese
salt and pepper to taste

Preheat oven to 375°F.
In a large lidded saute pan, heat the oil over medium-high heat. Add the potato cubes, and season with salt and pepper, to taste. Saute, stirring frequently, for 5 minutes.
2 tablespoons vegetable/Canola oil, 2 large russet potatoes
Turn the heat up to high. Add the water, stir, and cover pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.
2 tablespoons water
Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. (I did this without the lid). Toss in the butter and stir to coat the potatoes.
½ tablespoon unsalted butter
Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes. While the potatoes are baking, use the same pan to start sauteeing the vegetables.

Heat onion and green pepper over medium-low heat until softened. Lightly season with salt and pepper. The residual butter and oil from the potatoes should be enough for the veggies; if not add a little more oil.
½ yellow onion, ½ green bell pepper
Add tomatoes and stir. Cook for a few minutes until heated through. Remove the veggies to a separate dish and keep warm.
2 vine ripened tomatoes
If using precooked sausage links, add them to the pan and cook until heated through. If using raw ground turkey sausage, add the sausage to the pan and brown until cooked through. Transfer to a plate lined with paper towels to drain.
6 turkey or chicken breakfast sausage links

To prepare the poaching liquid, fill a straight-sided pan with 2 inches of water and 1 tablespoon white vinegar. The white vinegar helps keep the egg from spreading in the water. Heat to a boil and then reduce to simmer.
Break each egg individually into a small bowl. Swirl simmering water with a spoon to create a little whirlpool. Hold bowl containing raw egg close to the simmering water and, using a quick motion, dump each egg into the water.
Cook approximately 3 ½ minutes. Remove each egg from water using a slotted spoon and carefully place on a plate covered with paper towels to drain.

Toss the crispy potatoes in the pan with the onion, peppers, and tomatoes. Add turkey sausage, and toss to combine. Add cheddar cheese, if desired, and allow to melt.
Divide the mixture among individual serving dishes and top with the poached eggs. Season the egg with salt and pepper, if desired. The skillet is best when the egg yolk is broken and the yolk allowed to run over the potatoes, vegetables, and sausage.

Crispy Potatoes Source: Adapted from Melissa d'Arabian

Skillet inspired by Yolk Restaurant

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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