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!
This is also great made using breakfast sausage links instead of smoked sausage. Or maybe add some bacon in too. It’s a very versatile recipe.
Also try my spicy sausage skillet.
Rodeo Breakfast Skillet
- 3 tablespoons vegetable oil
- 4 cups hash browns frozen southern-style
- 1 pound smoked sausage cut into rounds
- 1 medium white onion chopped
- 1 medium green bell pepper chopped
- 1/2 teaspoon kosher
- 1/4 teaspoon ground black pepper
- Creole seasoning to taste
- 6 eggs
- 1 cup cheddar cheese extra sharp shredded
- 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.
Nutritional values are approximate.