Easy Sausage and Potato Meal
A hearty one-pan meal combining seasoned potatoes, flavorful sausage, bell peppers, onions, and scrambled eggs topped with melted cheese.
Ingredients
- 2 lb russet potatoes chopped into ½ inch cubes
- 1 lb sausages chorizo, smoked, or Italian, sliced
- 1-2 large red bell peppers seeded and chopped into ½ inch cubes
- 1 large onion peeled and chopped into ½ inch cubes
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Sea salt and pepper to taste
- 2-3 tablespoons olive oil or avocado oil
- 12 large eggs
- 1 cup cheddar cheese grated
- 2 tablespoons chives finely chopped
Instructions
- Using a vegetable chopper, cut potatoes, bell peppers, and onion into uniform ½ inch cubes. Slice sausages into ½ inch rounds.
- In a large bowl, combine potatoes, sausage, bell peppers, and onions. Drizzle with oil and season with paprika, onion powder, garlic powder, salt, and pepper. Toss to coat evenly.
- Heat a large skillet over medium-high heat. Add the seasoned mixture and spread evenly. Cook for 5 minutes without stirring to develop golden crust.
- Stir and continue cooking for 8-10 minutes, stirring occasionally, until potatoes are fork-tender and golden brown.
- Crack eggs into a bowl and whisk with salt and pepper. Push potato mixture to one side of pan, creating space for eggs.
- Pour beaten eggs into cleared space and let set for 30 seconds. Gently scramble until almost set but still creamy.
- Fold scrambled eggs into the potato and sausage mixture. Remove from heat.
- Sprinkle cheddar cheese over top and garnish with chopped chives. Serve immediately.
Notes
Use a vegetable chopper for uniform cuts that ensure even cooking
Don't overcrowd the pan - use two pans if necessary
Medium-high heat prevents burning while achieving golden potatoes
Add eggs only after potatoes are fully cooked to prevent rubbery texture
Recipe stores well in refrigerator for up to 4 days or freezer for 3 months
Try variations with chorizo for Spanish flair or breakfast sausage for morning meals
Don't overcrowd the pan - use two pans if necessary
Medium-high heat prevents burning while achieving golden potatoes
Add eggs only after potatoes are fully cooked to prevent rubbery texture
Recipe stores well in refrigerator for up to 4 days or freezer for 3 months
Try variations with chorizo for Spanish flair or breakfast sausage for morning meals
