A few weeks ago I posted a menu plan and asked for help for an easy weeknight dinner recipe with the sausage that I’d bought at one of the farms I frequent. Heather came to my rescue as usual and suggested a breakfast skillet with roasted potatoes.ย That sounded like a nice change of pace, so I printed out her recipe and followed Method 2: The Great Parboil.
I’ve never tried roasting potatoes that way before and they came out great. They stayed together and didn’t stick to the pan as they sometimes do when I roast them without parboiling first.
While the potatoes were in the oven, I browned the sausage along with some chopped onion and green pepper in lard. Unfortunately the onion and green pepper and sausage mixture got a bit TOO toasty while I was outside chatting with a neighbor, but I used it anyway. ย I tossed the sausage/onion/green pepper with theย potatoes andย threw some shredded cheddar in for good measure.
Then at the last minute, I decided to go the whole nine yards and throw a fried egg on top.
It was a slam dunk. Or, um, a touchdown? Everyone loved it.
Thanks, Heather!
- 4 to 6 Yukon Gold or Idaho baking potatoes, diced
- lard or olive oil
- your favorite seasoning
- 1 or 2 tsp sea salt
- 1 lb breakfast sausage (preferably from a local farm who pastures their pigs; yes I am serious)
- 1 small onion, diced
- 1/2 green pepper, diced
- 1 cup shredded cheddar (optional)
- 4 to 6 eggs
- After dicing the potatoes (you can even leave the skin on if you like), put them in a pot of cold water with the salt and bring them to a boil. Boil for 8 minutes. Then drain in a colander and shake ’em up a bit to rough up the edges. Spread them onto a greased baking sheet, sprinkle with your seasoning of choice (I used Lawry’s – I know, not really “real food” but it works in a pinch) and bake for 45 minutes in a 425-degree oven.
- Meanwhile, in a skillet over medium-high heat, sautรฉ the onions and green pepper in lard or olive oil. Add the sausage and cook until it’s browned nicely (but not burned! Watch out. It burns quickly. Or so I’ve heard… ahem.)
- When the potatoes are nicely browned and crispy on the outsides, remove them from the oven, add carefully fold in the sausage/onion/pepper mixture and the cheddar.
- Set that aside and keep warm while you fry up an egg for each person at the dinner table. Serve each plate with a healthy serving of the sausage scramble with a fried egg on top.
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3 Responses
You’re quite welcome. It’ll be even better when you try it without the extra crispy peppers. (Ask me about the last thing I scorched)
That sounds like a good variation on our roasted potatoes. I may try the sausage with leeks since I have quite a few in the garden that overwintered.
Yum! We love anything with peppers and onions, and just got some potatoes from a local farm, this may be dinner tonight!