A self-concocted recipe born from long nights and late mornings. A truly hearty, robust stand-alone meal. Known coast to coast thanks to wonderful friends. Likely one of my most memorable dishes according to said friends. Serve with a side of salsa, a tortilla, and your favorite glass of juice.

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.

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  • Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

Cook's Note:

You may need to add a little olive oil to cook the eggs in step 2.

Nutrition Facts

303 calories; protein 17.4g; carbohydrates 13.5g; fat 20g; cholesterol 184.4mg; sodium 728.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2016
easy to make and very tasty Read More
(2)
9 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/12/2016
easy to make and very tasty Read More
(2)
Rating: 4 stars
04/01/2016
Love one skillet meals! Make sure to cut the potatoes into small cubes so they cook quickly. I left the mushrooms out hubby doesn't like them (silly man) but I know they would have been delicious. Next time I would add some diced red and yellow bell peppers. Served with a flour tortilla Pico de Gallo and avocado slices. Read More
(1)
Rating: 5 stars
01/19/2020
Easy and hearty! Had some left over and used it the next day for breakfast. Yummy. Will make this again for aure Read More
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Rating: 4 stars
03/11/2021
It's almost identical to the recipe my grandmother was making in the 40's when she had 6 hungry kids to feed. She passed the recipe on to me and I use it all the time. Read More
Rating: 5 stars
04/25/2017
its a great recipe need a bigger skillet;-) Read More
Rating: 5 stars
01/13/2020
Great crowd pleaser when cooked outdoors in Dutch ovens! Read More
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Rating: 5 stars
04/04/2020
Great breakfast! Read More
Rating: 5 stars
12/04/2019
Amazing! scrambled my eggs in and double the recipe turned out great! Read More
Rating: 5 stars
09/04/2018
Delicious! Read More