Fructose Free Whole30 Salsa Verde Potato Sausage Breakfast Skillet
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Learn more →Ingredients
4 servings
For the skillet
- 1 lb whole30-compliant pork breakfast sausage, casings removed if links
- 1 ½ lb yukon gold potatoes, cut into ½-inch dice
- 2 tbsp avocado oil, divided
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For the salsa verde
- 1 lb fresh tomatillos, husked and rinsed
- 1 jalapeño, halved and seeded
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh lime juice
- ¼ tsp salt
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
For serving
- 1 avocado, sliced (optional)
- lime wedges (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos and jalapeño cut-side down on a foil-lined baking sheet and broil on the top rack for 6–8 minutes, until the tomatillo skins are charred in spots and the flesh is soft. Transfer to a blender along with the cilantro, lime juice, and 1/4 tsp salt. Blend until mostly smooth with a little texture remaining. Set aside.
- 2
Heat 1 tbsp avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into bite-sized crumbles, for 6–8 minutes until browned and cooked through to 160°F (71°C) on an instant-read thermometer with no pink remaining. Transfer the sausage to a plate and leave any rendered fat in the pan.
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