This post is brought to you in partnership with Shuman Farms, the growers of RealSweet® Vidalia® onions. As always, all opinions are my own.
This cowboy sausage breakfast skillet is packed with loads of flavor in just a few simple ingredients. A hearty cast-iron breakfast skillet utilizing frozen potatoes, sweet Italian sausage, Vidalia onions, and eggs.
These are very unique days we’ve been going through. How has you’re family been holding up?
I’ve never taken as much time to pre-plan groceries and meals as much as I have over the past two months – then the added challenge of planning meals using the least amount of quickly perishable foods.
That said, with all the planning, extra time at home, and gathering my kids to help in the kitchen, there have been some pretty tasty meals served – including this Cowboy Breakfast Skillet – which I served for dinner. 😉
You can make this skillet at home easily by grabbing some frozen diced potatoes, sweet Italian sausage (freezes great if you find it on sale), eggs, and Vidalia onions.
Over the past few years, I have come to love the Vidalia onion. In the past, I never gave much thought to what kind of onion was used in a recipe, an onion was an onion, right? Well, I was completely wrong about that.
There is a big difference.
Vidalia onions’ sweet, versatile flavor allows them to be perfect for any dish – salads, grilling staples, ethnic dishes, and much more. They also have a longer shelf life (perfect for these quarantine days!) than many other items in the produce department making them good pantry items to keep on hand. You can find storage and prep tips here.
I’m happy to report that it is currently Vidalia onion season so you can find these beauties at your grocery store now.
These onions are the perfect building block for flavorful dishes.
I’ve worked on creating several recipes for the folks at Shuman Farms, the grower of the Vidalia onion. Keep reading to find the following recipes:
- Shrimp and Grits with Gouda
- Bacon and Vidalion Onion Jam with Baked Brie
- Sweet & Tangy Cucumber Tomato Salad
- Refrigerator Pickles with Vidalia Onions
While I loved them all, my recommendation is the Shrimp and Grits. So good!
Tips for making Sausage Cowboy Breakfast Skillet
Use a large skillet. If your cast-iron skillet is on the small side, skip it and go for the largest skillet you own. The goal is to not crowd the potatoes in the pan. If you don’t have a really large skillet, simply cut back on the number of potatoes, or you could also use 2 skillets to cook them.
Add oil if needed. If the potatoes start to stick to the pan once the water cooks off, drizzle with a bit more olive oil. This also helps get those potatoes super crispy if you add some oil towards the end of the cooking time.
Don’t have sausage? Swap the sausage for bacon, ground beef, or skip it altogether.
Use whatever cheese you have on hand. This skillet will taste great with whatever cheese you have on hand, so no need to go in and modify your pick up grocery order (I have been known to adjust mine over and over again!). You can skip the cheese as well.
Cover the skillet to cook the eggs. To cook the eggs, it helps to cover the skillet. I did not have a cover for my large skillet so I improvised by turning my wok over on top of it. It did the trick and might work for you too.
If you don’t care for eggs over easy, simply continue cooking the skillet for a couple more minutes (covered if possible) until the eggs are to your liking. Remember – eggs continue to cook a bit more after they are removed from the heat so keep that in mind.
If you’re interested in another skillet breakfast this hashbrown skillet is a close second.
If you’re looking for more tasty ideas to use those RealSweet® Vidalia® onions, check out the following recipes I created found on the RealSweet website.
Grits are cooked with chicken broth then gouda cheese is stirred in for the most creamy, cheesy, and delicious grits that make the perfect base for the savory shrimp with garlic, onions, and spinach topping.
This light and fresh summer salad is brightened up with a garlic, red wine vinegar, oil, and sugar dressing. This will become your summer go-to salad!
If you haven’t tried baked brie, that’s gotta change.
And if you haven’t tried Bacon Jam that’s really gotta change! The combination of salty bacon with the sweetness of onion caramelized together, pureed, then served baked on top of brie with high-quality sweet balsamic vinegar drizzled on top is the most delicious appetizer around.
I mean, look at this perfect bite…
These pickles require no heating. A sweet and salty variety that is super simple to make and comes together after 24 hours of time in your fridge. A two mason jar recipe rather than the huge bucket recipes that never get finished.
You might also like Vidalia Onion Dressing.
Click here for more recipes with Vidalia onions.
Cowboy Sausage Breakfast Skillet
- 1 pound sweet Italian sausage
- 24 ounces frozen Southern style diced potatoes
- 1 medium Vidalia onion diced
- 2 cloves garlic minced
- ½ cup water
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 eggs
- ½ cup shredded sharp cheddar cheese
- Scallions for garnish optional
- Drizzle of olive oil
- In a large skillet, brown sausage until cooked through. Remove sausage and set aside, leaving drippings in the pan.
- Add Vidalia onion, saute until translucent.
- Add garlic, frozen diced potatoes, and water. Cover and cook over medium heat for 5 minutes.
- Uncover and continue cooking for 10 minutes, stirring once. Add a drizzle of oil if potatoes start sticking to the bottom of the pan.
- Add sausage back to the pan.
- Using a spatula clear 4 small spaces for the eggs. Crack eggs into the pan over high heat and sprinkle shredded cheese onto the potatoes in the skillet.
- Once the edges of the eggs set, turn heat down, cover, and cook 8- 10 minutes or until eggs are cooked to your liking.
- Serve immediately. Garnish with scallions if desired.