The Breakfast Cowboy Skillet is one of my husband’s all-time favorite meals. He loves a variety of dishes—bibimbap, a good goulash, sweet peppers in a creamy sauce—but this one really tops the list for him.

Funny 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 delicious magic happened.

I’ve made it before with different types of potatoes, so I thought I’d share a similar recipe to give you more ideas, especially if you have leftover baked potatoes on hand.

This version does involve a few more steps, but it’s still super easy, so don’t worry. You can even prep the potatoes the night before to make breakfast or brunch that much simpler.

Tip and Suggestions:

• I would suggest you make potato halves. I used Russet Potatoes for this recipe. If you didn’t know, Russet Potatoes are ideal for mashed potatoes or baking. They crisp up really well and they are super creamy on the inside.
• Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.
• The term “Italian sausage,” as understood by Americans, does not exist as a commonly recognized variety in Europe, including Italy itself. At least I don’t think so, but do correct me if I am wrong. However, it is possible to find a similar product by seeking out a pork sausage seasoned with fennel, black pepper, garlic, paprika, herbs, and chili flakes for those who prefer a spicier flavor, of course. Just remember that fennel seeds serve as the primary spice in this blend.
• You could use 80/20 ground beef if you do not eat pork. Note: 80/20 ground beef is a ratio that refers to the percentage of lean meat and fat in the ground beef, with 80% lean meat and 20% fat.

Now who is ready to make this one?

Let me know when you make this yummy Breakfast Cowboy Skillet. Please, tag me on social media so I can see your creation.

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I used:

Meyer 6 Piece Stacking Essential Set with Universal Lids, Hard Anodized Non-Stick, and Stainless Steel Pots and Pans, Induction Compatible, Dishwasher Safe, Oven Safe, Matte Black, Accent Series.

Yield: 2 to 3 SERVINGS

Breakfast Cowboy Skillet

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Print

Ingredients

• 1 large Russet Potatoes, if it is too small use two
• 2 tablespoons olive oil + a drizzle more
• 1/2 pound Italian sausage, without casting/skin, or use about 2 sausages with cast but peel it off.
• 3 green onions (scallion), sliced
• 4 large eggs, more if you'd lke
• Sea salt and black pepper, to taste
• 1/4 cup shreded cheese, mozzarella or cheddar would work well.

Garnish

• Green onion

Instructions

Potatoes:

1. Preheat oven to 400 degrees Fahrenheit (190C). Wash potato/s very well, then cut across, lengthwise. Use a sharp knife but be careful.
2. Fill the pot with enough water to cover the potato halves, and add 1 tablespoon of water, then boil the potato halves for 12 to 15 minutes. Remember, we don't want them falling apart, just halfway cooked, still in one piece. I would keep the temperature at medium-high.
3. Transfer half-cooked potatoes from water to a baking sheet, then season with a bit of salt and pepper, and bake for about 30 minutes, or until they are tender. Tip: if you use a fork or a butter knife, and pierces through smoothly then they are baked. Take them out of the oven.
4. Allow it to cool down for at least 15 minutes so you can easily peel them. The best is if you let it cool down completely.
5. Peel potatoes and slice into bite-size pieces.
6. Heat a large skillet, then add oil, add potatoes, and let it crisp up, 2 to 3 minutes per side. Make sure to season them just a bit. Remove it to another dish.
   

NOTE:
Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.

Meat and Eggs:

1. In the same skillet cook Italian sausage by breaking it into pieces, about 5 minutes.
2. Chop green onion and add to the meat mix to combine then put potatoes back. Mix it well to combine flavors.
3. Make a well in the middle and add just a small drizzle of oil, then crack eggs. Sprinkle just a bit of salt and pepper to taste, pinch or two of each, and turn down the heat to low.
4. Cover a skillet and let it steam up. I like adding just a small splash of water, and fast covering it so it can steam well. You can also flip those eggs on the other side if you like it well done sunny-side-up eggs.
5. Add a sprinkle of cheese all over, if you wish, and let it melt for a few minutes and enjoy!
   
   NOTE: You will need a skillet with preferably a fitted lid.

Notes

• You can use any potatoes; baby potatoes, figuring potatoes, etc., but understand the time and will be adjusted. Russet potatoes are really big, so it takes a bit of time for them to cook through.
• Can you use frozen potatoes and an air fryer or bake them instead? YES, of course! Whatever makes your life easier.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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