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Skillet breakfast hash with potatoes,sausage, asparagus and eggs
Nb persons: 4
Yield:
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| Active 25 minutes Total 45 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 Visalia onion |
| 1/8 tsp. | Smoked paprika |
| Pinch | cayenne pepper |
| 4 cups | shredded potatoes, ( you can use 16 oz. Frozen package , defrosted) |
| 1/4 cup | fresh parsley |
| 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 5-7 minutes.
set aside.
Heat the remaining tablespoon of olive oil over medium heat,. Add the potato.
Cook,stirring occasionally, until the potatoes are golden., about 12-15 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 well and bake in the oven until the eggs are set to your liking, about 10-12 minutes.
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