YOUR SOLIN GENERATED RECIPE
Crispy Potato and Sausage Breakfast Skillet
Pan-seared chicken sausage and golden-brown potatoes tossed with colorful bell peppers for a savory, protein-packed skillet that delivers a satisfying crunch in every bite.
INGREDIENTS
6 oz chicken sausage
0.5 cup egg whites
0.25 medium Yukon gold potato
0.5 cup red bell pepper
0.25 cup yellow onion
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Dice the Yukon gold potato into small 1/2-inch cubes and finely chop the yellow onion and red bell pepper.
Slice the chicken sausage into uniform rounds.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the diced potatoes to the skillet and season with sea salt, black pepper, and garlic powder.
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are golden-brown and tender.
Stir in the sliced sausage, chopped onion, and red bell pepper, and sauté for another 5 minutes until the vegetables are soft and the sausage is lightly browned.
Pour the egg whites over the mixture and stir gently until they are fully cooked and opaque.
Garnish the skillet with freshly chopped parsley and serve immediately.