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.
- 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.