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Skillet breakfast hash with potatoes, sausage, asparagus and eggs
Nb persons: 4
Yield:
Preparation time:
Total time: 45 minutes
Source:
| Active 25 minutes Ingredients | |
| 2 tablespoons | olive oil, divided |
| 1/3 pound | breakfast sausage |
| 1 cup | asparagus cut into 1/2 inch pieces |
| 1/2 medium | red pepper, diced |
| 1/2 cup | diced Vidalia onion |
| 1/8 tsp | smoked paprika |
| Pics of cayenne pepper | |
| 4 cups | shredded potatoes, ( can use 16 ounce frozen package, defrosted) |
| 1/4 cup | chopped parsley |
| Salt, to taste | |
| freshly ground black pepper, to taste | |
| 4 large | eggs |
Directions
Preheat oven to 375 degrees
In a large skillet over medium heat, heat 1 tablespoon of oil. Sauté the breakfast sausage, breaking it up with a spoon, with the asparagus, red pepper, onion, smoked paprika and cayenne until the sausage is just cooked through, about 5 to 7 minutes.set aside. Heat the remaining tablespoon of olive oil over medium heat. Add the potatoe. Cook, stirring occasionally, until the potatoes are golden, about 12 to 15 minutes. Stir in the sausage mixture and parsley. Season with salt and pepper to taste.
Make four wells in the potato mixture. Crack an egg into each and bake in the oven until eggs are set to your liking, about 10 to 12 minutes.
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