breakfast · american
Hash Brown Turkey Sausage Skillet
Shatter-crisp hash browns, sausage, eggs baked right in. 34g protein.
A diner breakfast in one cast-iron pan: a shatter-crisp hash brown base, browned sage-y turkey sausage and peppers, eggs baked into little wells and sharp cheddar melted over the top. Wringing the thawed potatoes dry and leaving them alone in a hot pan is how you get the crust.
8.0 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
- 4 cups frozen shredded hash browns, thawed340 g frozen shredded hash browns, thawed
- 1 tbsp avocado oil, divided1 tbsp avocado oil, divided
- ½ tsp kosher salt, divided½ tsp kosher salt, divided
- 12 oz raw turkey breakfast sausage, bulk, or links squeezed from casings340 g raw turkey breakfast sausage, bulk, or links squeezed from casings
- 1 medium green bell pepper, diced1 medium green bell pepper, diced
- ½ medium yellow onion, diced½ medium yellow onion, diced
- 1 tsp smoked paprika1 tsp smoked paprika
- ½ tsp garlic powder½ tsp garlic powder
- ½ tsp black pepper½ tsp black pepper
- 8 large eggs8 large eggs
- ½ cup shredded reduced-fat sharp cheddar57 g shredded reduced-fat sharp cheddar
- 2 pieces green onions, thinly sliced2 pieces green onions, thinly sliced
- 1 tbsp hot sauce, to serve1 tbsp hot sauce, to serve
Method
- Heat the oven to 400°F (200°C). Pile the thawed hash browns in the center of a clean kitchen towel, twist it closed and wring out as much…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Leftovers keep 3 days in the fridge. Reheat in a skillet over medium heat to re-crisp the potatoes; the yolks will firm up.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
