YOUR SOLIN GENERATED RECIPE
Crispy Potato and Egg Skillet with Lean Turkey Sausage and Roasted Vegetables
Savor this hearty skillet that marries crispy potatoes, savory lean turkey sausage, and perfectly roasted mixed vegetables, finished with sunny-side eggs. The dish delivers a delightful blend of textures and flavors—from the crunch of golden potatoes to the tender bite of roasted bell pepper and zucchini—making it a wholesome, satisfying meal for any time of day.
INGREDIENTS
3 oz Lean Turkey Sausage
2 large Eggs
1 small Potato
1/2 medium Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 tbsp Olive Oil
PREPARATION
Preheat the oven to 425°F.
Dice the small potato into small cubes. Roughly chop the bell pepper, zucchini, and red onion.
Spread the diced potato on a baking sheet, drizzle with half a tablespoon of olive oil, and season lightly with salt and pepper. Roast in the oven for 20-25 minutes until golden and crispy, stirring halfway through.
While the potatoes are roasting, slice the lean turkey sausage into rounds. In a skillet over medium heat, add the turkey sausage and sauté until lightly browned, about 5-7 minutes. Remove and set aside.
In the same skillet, add the chopped bell pepper, zucchini, and red onion. Sauté for about 5 minutes until slightly softened.
Return the roasted potatoes and turkey sausage to the skillet, mixing gently with the vegetables.
Create two small wells in the mixture and crack the eggs into them. Cover the skillet with a lid and cook until the egg whites are set and yolks reach your preferred doneness, about 4-6 minutes.
Season with additional salt and pepper if needed and serve warm.