Sunday, September 6, 2015

Simple Skillet Breakfast

This is a typical Saturday morning breakfast for me and my husband. We are early risers, even on Saturdays, and after about our 2nd or 3rd cup of coffee, we’re hungry.

I happen to be of Portuguese descent but unfortunately, my love of Linguica is about the extent of my knowledge concerning all things Portuguese. I just know that this recipe paired with some melon and grapes on the side is the perfect way to spend a Saturday morning with the love of my life AND it even works well for a quick dinner, too.

Skillet Breakfast

1 Linguica Sausage, cut lengthwise, quartered and diced
1 ½ c. frozen hash browns or O’Brien potatoes
4 eggs (beaten with a little milk)
2 green onions, diced
¼ c. diced red bell pepper
8 oz. can diced green chilies
1 Tbsp. canola oil
1 Tbsp. butter
½ c. sharp cheddar cheese
Salt and pepper

Brown diced sausage in pan over medium heat. (I used a 10 in. cast iron skillet for this and did not add any oil). Remove from pan after fully cooked.

In same skillet, heat canola oil. Pour in potatoes. Stir and cook. Once potatoes are browned and tender drain on paper plate or paper towels.

To the same pan, add butter. Once melted, add diced green onions and bell peppers. Add a little salt and pepper and saute. Mid-way through cooking veggies, add diced green chilies and continue cooking and stirring (about 5 minutes or so).

Return sausage and potatoes back to pan and combine well. Pour beaten eggs over entire mixture and turn heat down to low. Allow eggs to cook stirring occasionally and turning over with spatula.

Top with cheddar cheese. Serve while hot.

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