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This hot and crispy skillet breakfast is the perfect way to enjoy Olympia Provisions Farmer’s Sausage with baked eggs, melted Tillamook Monterey and sautéed peppers.
Serves: 4
Difficulty: easy
INGREDIENTS:
Prep time: 10 minutes
Cook time: 20 minutes
1 lb. Olympia Provisions Farmer’s Sausage
6 T Sebastiano’s Extra Virgin Olive Oil
1.5 lb. frozen hash brown potatoes
1 red onion, diced
1 red bell pepper, diced
1 t salt
½ t black pepper
½ t smoked paprika
4 oz. Tillamook Jack cheese, grated
4-5 Craft & Kitchen Eggs
Steps:
• Preheat oven to 400F.
• Heat 1 T oil in large cast iron skillet. Add sausages and cook until browned and internal temp is 165F; set aside. Slice when cool.
• Add onion and bell pepper to the pan and cook, stirring, until softened, about 5 min. Set aside.
• Wipe pan. Add remaining oil to pan and when hot, add hash browns, salt and pepper. Stir briefly and cook until crispy on the bottom, about 5 min.
• Stir in vegetables, forming a well for each of the eggs. Crack eggs and slide them into the wells. Slice sausages on a bias and tuck into potatoes around the eggs. Sprinkle with paprika and cheese. Place in oven and bake until eggs are set, about 10 min for a runny yolk.
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