This is a hearty, easy-to-throw-together dish, perfect for breakfast or dinner. This isn’t what you make when you decide you want a light breakfast. No, you make this when you’ve got a day of hard work ahead. Putting up a new fence? You need a rodeo skillet breakfast. Re-planting shrubs? Yep, you guessed it. Time to make a rodeo skillet breakfast. No matter how hard the day ahead will be, this is the way to start it!
Also try my spicy sausage skillet.
Rodeo Breakfast Skillet
- 3 tablespoons vegetable oil
- 4 cups frozen southern-style hash browns
- 1 pound smoked sausage cut into rounds
- 1 medium white onion chopped
- 1 medium green bell pepper chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Creole seasoning to taste
- 6 eggs
- 1 cup extra sharp shredded cheddar cheese
- 2 green onions sliced
- Place oil in a large skillet over medium-high heat.
- Add the potatoes. Cover. Let cook for at 5 minutes without stirring, until potatoes start to turn a golden color.
- Add the sausage, onion, bell pepper and spices. Stir. Cover and cook another 5 minutes.
- Reduce heat to medium.
- Take the back of a large spoon and lightly press into the potato mixture 6 times, along the edges, forming 6 little indentations.
- Break eggs one at a time and add into each indentation.
- Sprinkle dish with cheese.
- Cover and cook 5-10 minutes or until the egg whites are set.