Feeling under the weather today and I didn’t want to put too much thought in to what’s for dinner. Since the weather’s warmed up recently, our chickens and ducks have been busy laying eggs so we have a surplus. Looks like we’ll be having breakfast for dinner tonight.
This is a quick and easy recipe using what was available in my pantry: farm fresh eggs, fingerling potatoes, bell peppers, onions, and ground pork sausage.
- 1 lb. ground pork sausage
- 4 cups of fingerling potatoes, sliced (use what you have available)
- 1 bell pepper, chopped
- 1 onion, chopped
- 4-6 eggs (depending on how many you need to feed or want to use)
- salt and pepper
- handful shredded cheddar cheese
- sliced green onion (for garnish)
- Preheat oven to 400 degrees.
- Place sliced potatoes in a large bowl with a little bit of water and microwave for about 4 minutes to steam and pre-cook them. Drain excess water and set aside.
- Brown sausage in a skillet over med-high heat. Transfer cooked sausage from skillet to a bowl but leave the grease in the pan to brown the potatoes.
- Finish cooking the potatoes by browning in the skillet. I cooked mine until they were crispy on the outside. Transfer cooked potatoes to the bowl with the sausage. Remove most of the excess grease but leave about 2 tablespoons in the skillet to sauté the bell peppers and onions.
- After the bell peppers and onions have cooked for a few minutes and have softened, add the potatoes and sausage back in to the skillet. Give it a good mix, season to taste and then make 4-6 small wells to hold the eggs.
- Crack one egg into each hole. Place the skillet into the oven for about 10-12 minutes until the whites have cooked through but the yolk still remains runny.
- Serve the skillet topped with shredded cheddar cheese and sliced green onions.