Non-VegetarianMidwestern American cuisine Breakfast

Iowa Farm Skillet Breakfast

Name: Iowa Farm Skillet Breakfast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Midwestern American
Ingredients: 4 count Russet potatoes, diced; 1 lb Breakfast sausage, crumbled; 1 count Green bell pepper, diced; 1 count Yellow onion, diced; 6 count Eggs; 1 cup Shredded cheddar cheese; 3 tbsp Vegetable oil; 1.5 tsp Salt; 0.5 tsp Black pepper

A hearty one-pan breakfast of fried potatoes, sausage, peppers, and eggs, built to fuel a full morning of farm chores.

🇺🇸United States· Iowa

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Difficulty: Easy
Calories: 520 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Cast iron skillet

Nutrition

Per serving, approximate

Calories: 520 kcal
fat: 32
carbs: 32
protein: 24
calories: 520

Instructions

1
Heat oil in a large cast-iron skillet over medium heat. Add the diced potatoes in a single flat layer.
2
Cook the potatoes without moving them for several minutes to form a crust. Stir occasionally until tender and golden, about 15 minutes.
3
Push the potatoes to one side of the skillet. Add the crumbled sausage and cook until browned.
4
Add the onion and bell pepper. Cook until softened, about 5 minutes.
5
Stir everything together in the skillet. Season with salt and pepper.
6
Make four small hollow spaces in the potato mixture. Crack an egg into each space.
7
Cover the skillet with a lid. Cook until the eggs are done to your liking, about 4 to 6 minutes.
8
Sprinkle with shredded cheddar cheese in the last minute if using. Serve directly from the skillet.

Chef's tips

Let the potatoes sit still in the skillet to get a crispy crust instead of stirring constantly. A well-seasoned cast-iron skillet gives the best flavor and browning.

Storage

Refrigerate leftovers in an airtight container for up to 2 days.

Reheating

Reheat in a skillet over medium-low heat until warmed through.

Common mistakes to avoid

•Stirring the potatoes too often, which stops them from browning.
•Cracking eggs directly into liquid instead of a clear well, causing them to cook unevenly.