Fructose Free Whole30 Smoky Paprika Potato Sausage Breakfast Skillet
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Learn more →Ingredients
4 servings
- 1.5 lbs yukon gold potatoes, cut into ½-inch dice
- 2 tbsp olive oil, divided
- 1 lb pork breakfast sausage, casings removed
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¾ tsp salt, divided
- ½ tsp black pepper, divided
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a large bowl, toss the diced potatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- 2
Heat the remaining 1 tbsp olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the potatoes in a single layer and cook undisturbed for 5 minutes, then stir and continue cooking for another 5–6 minutes, until the cubes are golden brown on most sides and just tender when pierced with a knife. Transfer the potatoes to a plate and set aside.
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