Vidalia onion, a dash of smoked paprika and a pinch of cayenne get this sausage and potato skillet cooking with just the right wake-you-up flavor and spice.
- 2 tablespoons olive oil, divided
- 1/3 pound breakfast sausage
- 1 cup asparagus cut into 1/2-inch pieces
- 1/2 medium red pepper, diced
- 1/2 cup diced Vidalia onion
- 1/8 teaspoon smoked paprika
- Pinch of cayenne pepper
- 4 cups shredded potatoes (can use 16-ounce frozen package, defrosted)
- 1/4 cup chopped parsley
- Salt and freshly ground pepper, to taste
- 4 large eggs
Preheat the oven to 375 degrees F.
In a large skillet over medium heat, heat 1 tablespoon of oil. Saute the breakfast sausage, breaking it up with a spoon, with the asparagus, red pepper, onion, smoked paprika and cayenne until the sausage is just cooked through, about 5 to 7 minutes. Set aside. Heat the remaining tablespoon of olive oil over medium heat. Add the potato. Cook, stirring occasionally, until the potatoes are golden, about 12 to 15 minutes. Stir in the sausage mixture and parsley. Season with salt and pepper, to taste.
Make four wells in the potato mixture. Crack an egg into each and bake in the oven until eggs are set to your liking, about 10 to 12 minutes.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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