YOUR SOLIN GENERATED RECIPE
Crispy Potato and Sausage Breakfast Skillet
Sautéed chicken sausage and gold potatoes crisped in a cast-iron skillet, tossed with vibrant peppers and fluffy eggs for a savory, protein-packed start.
INGREDIENTS
1 tsp extra virgin olive oil
0.75 cup Yukon gold potato
4 oz chicken sausage
0.5 cup red bell pepper
0.25 cup red onion
1 large egg
0.75 cup egg whites
1 cup baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Dice the Yukon gold potato into small, uniform half-inch cubes to ensure even cooking and maximum crispiness.
Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat.
Add the diced potatoes to the skillet and season with sea salt, black pepper, garlic powder, and smoked paprika.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Slice the chicken sausage into rounds and add them to the skillet along with the diced red bell pepper and red onion.
Sauté for another 5 minutes until the sausage is browned and the vegetables have softened.
Stir in the baby spinach and cook just until wilted, about 1 minute.
In a small bowl, whisk together the whole egg and the egg whites until well combined.
Reduce the heat to medium and pour the egg mixture over the potato and sausage mixture.
Gently scramble the eggs with a spatula until they are just set and fluffy, then serve immediately.