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Crispy Potatoes Breakfast Skillet

Crispy Potatoes Breakfast Skillet

Crispy Potatoes Breakfast Skillet features the best, perfect crispy potatoes combined with sausage, veggies, and a poached egg on top.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 3


For the Crispy Potatoes:

  • 2 tablespoons vegetable/Canola oil
  • 2 large russet potatoes (washed, peeled, and diced into equal 1/2-inch cubes)
  • Kosher salt and freshly ground pepper (to taste)
  • 2 tablespoons water
  • 1/2 tablespoon unsalted butter

For the Skillet:

  • 6 turkey or chicken breakfast sausage links (precooked or raw ground turkey sausage)
  • 2 vine ripened tomatoes
  • 1/2 yellow onion (diced)
  • 1/2 green bell pepper (diced)
  • grated cheddar cheese
  • salt and pepper to taste

For Poaching the Eggs:

  • 1 tablespoon white vinegar
  • 1 - 2 eggs per person


For the Crispy Potatoes:

  • 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.
  • 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.
  • 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.
  • 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.

Saute the Vegetables and Sausage:

  • 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.
  • Add tomatoes and stir. Cook for a few minutes until heated through. Remove the veggies to a separate dish and keep warm.
  • 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.

Poach the Eggs:

  • 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 1/2 minutes. Remove each egg from water using a slotted spoon and carefully place on a plate covered with paper towels to drain.

Assemble the Skillets:

  • 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
You're Gonna Bake It After All
Keyword breakfast, gluten free, potatoes, turkey sausage