This week’s featured recipe is one born out of a need not to have to think too hard. Coming off of a busy and exhausting weekend, I needed a Monday night dinner that could be made with things I already had on hand. Hash browns? Check. Breakfast sausage? Check. Eggs? Check. Shredded cheese? Double check. This breakfast skillet was the perfect dinner, would be equally perfect for breakfast or brunch!
Breakfast is often what I go to for a mindless dinner, but I knew this dish would make my family think I cared deeply for them to cook something so delicious, even in my exhaustion. It totally worked. And they don’t have to know how easy it was.
*Note: If you’re thinking of making this dish, please be sure that you have an oven-safe skillet. I prefer cast iron, and found this one for $20 at Target. However, any oven-safe skillet will do.
You’ll want to start by thoroughly cooking your sausage. We do this first to give the pan a nice coat of grease to keep the dish from sticking to the pan once it’s finished.
While the sausage is cooking, whisk up 8 eggs, 1/4 cup of milk and some salt & pepper and preheat another pan over medium heat.
Remove the cooked sausage from the skillet and add in a thin, even layer of your choice of hash browns. Let them get brown and crispy on one side before flipping them over.
*Note: I had leftover hash browns from Bill Miller’s barbeque restaurant that I used for these, and if you live in the San Antonio area, I recommend you do the same. Seriously, best hash browns on the planet. If you don’t live in San Antonio, well, I’m sorry about that. I’m sure your town is nice and your potatoes will be fine. 😉
Melt some butter in your heated (other) skillet and add the egg mixture, stirring until they’re cooked through. Remove from the heat when they’re finished.
Leave the cooked hash browns in the skillet and pile on top of them the sausage, eggs, a generous helping of shredded cheese, ans some diced green onions, like so:
Pop that baby in a pre-heated oven for 10 minutes, and dinner is served! While this dish was in the oven, I cut up some oranges and strawberries to serve alongside it. A glass of orange juice made the kiddies happy too. It ain’t fancy, and it ain’t hard, but it is good.
And if you want to make it extra fancy by adding more ingredients, or subbing one thing for another, then please do! Otherwise, enjoy this quick and simple breakfast any time of day.
Let me know how it turns out!
- 1lb. Breakfast Sausage - any flavor
- 1 bag hash brown potatoes - any style
- 8 eggs
- 1/4 cup milk
- 1/2 Tbl butter
- 1-2 cups of shredded cheese - your choice
- green onions, diced
- Preheat oven to 350
- Brown your sausage in a cast iron skillet.
- While the sausage cooks, place eggs, milk salt & pepper (to taste) in a medium bowl and whisk.
- After the sausage is thoroughly cooked, remove it from the pan and set aside.
- Add hash browns to the cast iron skillet in a thin, even layer over the bottom - don't over fill. Turn the hash browns over once the bottom has a nice, crispy brown color and let the other side cook.
- While the hash browns are cooking, heat another skillet over medium heat with the butter. Once it's ready, add the egg mixture and stir frequently so the eggs don't stick to the pan. Remove from heat when cooked through.
- When the hash browns are browned on both sides, remove the pan from the heat.
- Add the sausage back to the skillet, on top of the hash browns.
- Top the hash browns & sausage with the scrambled eggs.
- Top the skillet with anywhere from 1 to 2 cups of shredded cheese.
- Garnish with the diced green onions.
- Place the skillet in the oven and bake for 10 minutes.