Name: Sausage and potato breakfast bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into half-inch pieces; 4 oz lean turkey breakfast sausage, casings removed; 2 large eggs; 1 tsp canola oil; 1 green onions, thinly sliced; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp water; 1 tsp hot sauce

Ingredients

9 items

5 oz Yukon Gold potatoes, diced into half-inch pieces
4 oz lean turkey breakfast sausage, casings removed
2 large eggs
1 tsp canola oil
1 green onions, thinly sliced
¼ tsp salt
¼ tsp black pepper
1 tbsp water
1 tsp hot sauce

Instructions

Prep 15 min · Cook 10 min

Heat most of the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of the salt. Spread in a single layer and cook undisturbed for 5 minutes. Stir and cook for 5 to 7 minutes more until golden brown and tender. Remove potatoes from the pan and set aside.
In the same skillet over medium heat, add the sausage. Break it into small crumbles with a spoon and cook for 5 to 6 minutes until browned and cooked through. Remove the sausage and wipe the pan. Done when browned throughout, 165°F.
In a small bowl, whisk the eggs with the water and the remaining salt and pepper. Heat the rest of the oil in the skillet over medium-low heat. Pour in the egg mixture and cook, stirring gently, for 1 to 2 minutes until just set but still slightly glossy. Stir in the cooked sausage and take the pan off the heat. Done when set but still slightly glossy, 160°F.
Return the potatoes to the skillet and toss everything together to warm through. Transfer to a bowl and top with the sliced green onions and hot sauce.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes