One-Pan Breakfast Skillet Potatoes Recipe

Overhead view of a skillet containing a creamy mushroom and chickpea breakfast dish with three sunny eggs on a dark background, with a glass lid partially visible.

One-Pan Breakfast Skillet Potatoes

This one-pan breakfast skillet is hearty, colourful and packed with savoury flavour, with crispy potatoes, juicy chicken sausage, melty cheese and eggs cooked just how you like them.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

3

Ingredients

Potatoes
2 tbsp extra virgin olive oil
2 cups Yukon Gold potatoes, diced into small cubes
1 red capsicum, diced
½ Onion, diced
4-6 button mushrooms, sliced
4 country-style breakfast chicken sausage, sliced
Salt and freshly cracked black pepper, to taste
1 clove of garlic, chopped
½ tsp Smoked paprika
3 eggs
½ cup shredded Colby Jack cheese

To Serve
1 tbsp finely chopped fresh parsley, chopped
Slices of sourdough, toasted

METHOD

1. Crisp the potatoes

Heat the olive oil in a large skillet over medium heat. Add the potatoes, garlic, season with salt, pepper and smoked paprika. Cook for 8–10 minutes, stirring every few minutes, until golden and nearly tender.

2. Add the vegetables

Add the capsicum, onion and mushrooms. Cook for 3–4 minutes, stirring often, until the vegetables start to soften.

3. Brown the sausage

Add the sliced chicken sausage and cook for a further 6–8 minutes, until the sausage is browned and everything is cooked through.

4. Add the eggs

Reduce the heat to low. Use a spoon to make 3 little spaces in the potato mixture, then crack an egg into each one. Scatter over the cheese, cover with a lid and cook until the eggs are done to your liking.