This Cowboy Skillet: New Potato Medley, Italian Sausage and Eggs recipe is courtesy of Sandra's Easy Cooking, a part of Potatoes USA's Potato Lovers Club Program.

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Ingredients

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

Directions

Instructions Checklist
  • Place the potatoes in a bowl; toss with the salt and pepper until the potatoes are well coated. Heat the oil in a heavy oven-safe skillet and drop in the potatoes carefully, a few at a time.

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  • Flip potatoes several times with tongs during cooking to ensure even browning.

  • About halfway through cooking, add the onion and mix while cooking. When they're done, the potatoes should be crispy. Sprinkle on the rosemary leaves. Spoon out unwanted oil, if you wish.

  • While potatoes are cooking, in a nonstick pan, saute the Italian sausage over medium-high heat for a few minutes, or until it is no longer pink.

  • Add the sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up) into the pan; add few dashes of salt to season eggs. Try to go in between the potatoes, allowing the egg whites to go all around and under potatoes and sausage; try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the broiler to high, and set a baking rack in the middle of the oven.

  • Place the pan under the broiler and let it cook for a minute or two, just so the egg whites are completely cooked; the yolks may be still a little runny/soft. If you do not like runny/soft eggs just let them cook under broiler longer. Sprinkle chopped chives or scallions on at the end and dig in!

Nutrition Facts

386 calories; protein 16.3g; carbohydrates 21.5g; fat 26.3g; cholesterol 264.4mg; sodium 761.8mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
10/02/2016
Made as written except I chose to slice my potatoes so that they would be easier to eat and also so that they would get nice and brown on all sides. This was super simple quick and bursting with flavor! I made this for dinner but it would be great for breakfast too. Serve it up in individual cast iron skillets for a fun presentation. Read More
(3)
16 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/02/2016
Made as written except I chose to slice my potatoes so that they would be easier to eat and also so that they would get nice and brown on all sides. This was super simple quick and bursting with flavor! I made this for dinner but it would be great for breakfast too. Serve it up in individual cast iron skillets for a fun presentation. Read More
(3)
Rating: 4 stars
10/03/2016
If there is anything I am a sucker for it's potatoes and eggs. I really liked this recipe. The Italian sausage was a nice touch to this skillet breakfast. I kept the eggs in the broiler a little bit longer than normal since I am still getting used to runny eggs but still even with doing that the eggs were still pretty soft. Overall very great dish. Will make this again for a bigger crowd during breakfast. Read More
(2)
Rating: 5 stars
10/25/2016
My all-time-favorite-breakfast has always been corned beef hash but this could steal the spot in my heart. I loved KGora's suggestion of making her own turkey sausage; I may try it with venison sausage next time. Worth making and a perfect "breakfast-for-dinner" type recipe. Read More
(1)
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Rating: 5 stars
10/16/2016
Delicious! I lightened it up a tad by making my own turkey italian sausage and it was great (adapted a recipe from this site). I cooked this in a cast iron skillet and the eggs although cooked perfect on the top ended up a little harder and a little difficult to cut on the bottom of the dish. Cast iron does hold heat more than regular skillets which may be why I had this issue. I loved the yolks running onto the potatoes and sausage. So good! Read More
(1)
Rating: 5 stars
10/05/2018
Thanks for a tasty recipe that doesn't require a pound of cheese! Read More
Rating: 5 stars
09/23/2018
I usually shy away from cooking breakfast recipes with potatoes because I never get them right but this recipe turned out great! I added half a diced red and green peppers just because. The texture of the tops of the eggs felt very hard and rubbery after broiling I may have over cooked since I wanted the yolks cooked through but it still tasted good and didn t notice the egg texture when eating with all of the other good stuff in there! Read More
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Rating: 5 stars
11/05/2016
Used red skinned potatoes since that's what we had and skipped the rosemary. Very nice presentation! Read More
Rating: 5 stars
09/03/2020
This is a keeper! I make it quite often adding whatever is in the the veggie bin. Peppers mushrooms tomatoes it s all good. This recipe is very flexible. It even works with ordinary baking potatoes diced small and fried crispy. I usually make it for dinner then eat the leftovers for brunch the next day. Read More
Rating: 5 stars
06/17/2018
I used what I had... 3 russet potatoes 6oz italian sausage 1/4 onion 1/2 green and 1/2 orange bell pepper fresh rosemary canola oil 5 eggs salt and pepper. I followed the directions accordingly using these ingredients and it came out perfectly! It took longet than 30 minutes because the potatoes took longer to brown. I will defintely be following this recipe again in the future! Read More