Rodeo Breakfast Skillet
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.
Calories 554 kcal
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.
Calories: 554 kcal | Carbohydrates: 30 g | Protein: 23 g | Fat: 38 g | Saturated Fat: 18 g | Trans Fat: 1 g | Cholesterol: 237 mg | Sodium: 1047 mg | Potassium: 695 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 540 IU | Vitamin C: 30 mg | Calcium: 189 mg | Iron: 3 mg