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Hash Brown Skillet

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2
Calories 702kcal

Ingredients

  • 2 TBSP Extra-virgin olive oil plus 1 to 2 teaspoons for the eggs
  • 1/4 cup Red onion diced small
  • 1/4 cup Green bell pepper diced small
  • 6 oz Breakfast sausage links chopped
  • 2.5 cups Potatoes peeled and shredded
  • 1/4 tsp Paprika
  • 1/2 tsp Garlic powder
  • Salt to taste
  • Black pepper to taste
  • 4 Eggs
  • 2 slices Sourdough bread toasted (or bread of your preference)

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Prepare the vegetables per the instructions above.
  • Heat oil in a non-stick pan over medium heat. Saute the onion and pepper until they start to soften. Add in the sausage and saute until nicely browned. Stir in the potatoes, and season with paprika, garlic powder, salt, and pepper. Cook, occasionally stirring, until the potatoes are tender.
  • While the hash browns are cooking, make the eggs.
  • Heat a small amount of oil in a nonstick pan. Crack the eggs into the pan. Cook until the whites of the eggs are firm. (Add 1 tablespoon of water to the pan and cover with a lid to help firm the egg whites more evenly, if desired.) Season with salt and pepper.
  • Toast the bread.
  • Serve the eggs over the hash browns with orange juice.

Nutrition

Calories: 702kcal | Carbohydrates: 41g | Protein: 29g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 389mg | Sodium: 803mg | Potassium: 902mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1186IU | Vitamin C: 131mg | Calcium: 125mg | Iron: 4mg