This is probably not a real cowboy skillet, but it sounded like a fun title so there you go! I’ve been busy these few weeks, nothing unusual; recipe testing, photo shoots, prop shopping, etc.
I’ve tried out so many potato recipes that I could turn into a potato any minute. You already know that I enjoy potatoes. It’s a staple of our house and so many dishes could be created with it.
If you remember, last year I entered the Potato Goodness recipe contest for a chance to be a “potato ambassador” plus other perks that go with it.
Yes, I didn’t win, but that didn’t stop me from entering this year. I don’t give up! Nope, It’s not in my nature.
As soon as the invitation arrived, I rubbed my palms like a (good) witch and wasn’t even thinking twice, I definitely had something on my mind.
Brainstorming recipes occupies most of my day… Hell, I think when I wake up at 6:00 in the morning, lunch is already in my subconscious.
So, for this year after testing different textures, tastes, and recipes from different countries, I’ve decided on this one. I mean, C’mon! It’s potatoes, meat, and eggs, plus it’s versatile! What’s not to like, right?!
My man was very happy, and asked for more! I ended up making it again for dinner, then for breakfast the next day and a few days later for brunch. I believe it could be breakfast, lunch, or dinner, seriously!
Click here for more delicious Potato Recipes
My kids go nuts over it, and I know for a fact that adults will make this over and over again. The thing is you can use any type of potato, it just happens that I love new potato medley.
It cooks faster and when you mix 3 kinds of new/young potatoes, it just has that pinch of sweetness too.
Cowboy Skillet: New Potato Medley, Italian Sausage and Eggs
A super easy and tasty recipe for Cowboy Skillet.
Ingredients
- New Potato Medley quartered (roughly 2 cups)
- 1/4 Onion sliced
- 1/8 cup Oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tbsp. Fresh rosemary leaves minced
- 6 Oz Ground Italian Sausage mild
- 6 Organic Large Eggs
Garnish:
- Chives or Scallions
Instructions
- Cut the potatoes in quarters and place in a bowl with salt, and pepper; toss until the potatoes are well coated. Heat oil and drop potatoes carefully few at a time.
- Flip potatoes several times with tongs during cooking to ensure even browning. About halfway through add sliced onion and mix until everything is completely done. Potatoes should be crispy. Sprinkle minced fresh rosemary leaves. Spoon out unwanted oil, if you wish. (Read notes*)
- While potatoes are cooking, in the other frying pan, saute on medium-high heat, seasoned ground Italian sausage for a few minutes or until it is no longer pink/bloody.
- Add sauteed ground Italian sausage to the potatoes and onion. Mix it very well and break eggs (sunny side up), add a few dashes of salt to season the eggs. Try to go in between, allowing the egg whites to go all around and under potatoes and sausage, try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the oven broiler on high, and the oven baking rack set in the middle.
- Place the skillet in the oven, under the broiler, and let it cook for a minute or two, just so the egg whites are completely cooked; Egg yolks going to be still a little runny/soft. If you do not like runny/soft eggs just let it cook under the broiler longer. If you do not have a heavy skillet, use a regular frying pan, but make sure to wrap panhandle well with heavy-duty aluminum foil (last pic.)
- Sprinkle chopped Chives or Scallions on the end and dig in!
Notes
- You do NOT need a skillet for this. Like I said, just wrap a handle and you're good to go. Preparation and Cooking time also depends on the cook. For me, this was done in 20 minutes from start to finish, but I multitask, and that's why I added approximately.
- Take your time, and don't burn yourself! Also with this combo, you can add mushrooms, spinach, kale, etc.
- Make sure NOT to overcrowd the pan with potatoes. If you have fewer people, use fewer ingredients and you can use a large frying pan/skillet or smaller. It's best if you use enough potatoes that cover the bottom of the pan in one layer.
- 2 Cups of potatoes were just enough for my frying pan, but you can add more or less!!! Before cooking, you can actually add quartered potatoes in a clean frying pan and measure that way, too.
- If you have leftover food, place it in an airtight container and eat it the next day (heat it through, though). Ground Italian Sausage is already seasoned, so no need for you to add any seasonings.
- I used a nonstick frying pan and didn't add any oil. Add more or less eggs, depending on how many people. 5-6 eggs are plenty for 4 people, together with all the potatoes and sausage.
- Also, depends on the depth and size of your pan/skillet. If you do not like sunny-side-up eggs, break eggs and mix them with everything.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 34gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 404mgSodium: 881mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 24g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Sandra's Easy Cooking Breakfast Cowboy Skillet BREAKFAST AND BRUNCH
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[…] enough, I didn’t even realize this dish had a name when I first made it, but there are different types of Cowboy Skillet. I just threw together some ingredients, and […]