“Breakfast for dinner is always a hit. This massive skillet feeds a crowd with hash browns, sausage, and eggs.”
1Ingredients
2Instructions
In a large skillet over medium-high heat, brown breakfast sausage, breaking it apart as it cooks. Remove sausage to a plate, leaving the drippings in the pan.
Add olive oil or butter to the skillet along with diced bell peppers and shredded hash browns. Season with salt and pepper.
Press hash browns down into an even layer. Let them cook undisturbed 5–7 minutes until the bottom is crispy and golden brown.
Flip hash browns in sections, then return cooked sausage to the pan, mixing it into the potatoes.
Use the back of a spoon to make 6 wells in the potato mixture. Crack one egg into each well.
Reduce heat to medium-low, cover the skillet, and cook 5–8 minutes until egg whites are set but yolks are still runny. Sprinkle with cheese and serve immediately.
Using refrigerated hash browns instead of frozen ones saves you a ton of time and prevents excess moisture from making the skillet soggy.
