Description
A hearty and convenient one-pan breakfast with crispy potatoes, savory ground meat, and runny eggs, perfect for busy mornings or leisurely weekends.
Ingredients
Scale
- 1 lb Yukon gold or red potatoes, cut into 1/2-inch cubes
- 1/2–3/4 lb ground breakfast sausage or ground beef
- 1 diced onion
- 1 diced bell pepper
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp chopped fresh thyme
- 4 eggs
Instructions
- Parboil the potatoes in boiling water for 3–4 minutes, then drain and pat dry.
- In a hot 10-inch skillet, brown the ground meat over medium-high heat, breaking it apart. Remove excess fat.
- Sauté the diced onion and bell pepper until soft.
- Add the parboiled potatoes and cook undisturbed for 6–8 minutes until golden brown.
- Return the browned meat to the skillet and season with smoked paprika, salt, black pepper, and thyme.
- Create small wells in the mixture and crack the eggs into them.
- Cover the skillet and reduce heat to medium-low, cooking for 4–6 minutes for runny yolks, or transfer to a preheated 350°F oven for 5–8 minutes to set the eggs more firmly.
Notes
Serve with chopped parsley or chives, hot sauce, and buttered toast for a complete meal. Leftovers can be refrigerated and reheated easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop skillet cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 210mg