Red Meat Allergy Friendly 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
Chef's tipUse the same amount. Pick the form that matches the recipe - ground-style if the sausage is crumbled, links if it stays whole. - 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 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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