Description
A hearty, colorful gluten-free skillet breakfast with crispy potatoes, sausage, peppers, and runny eggs—perfect for a crowd or meal prep.
Ingredients
- 3 medium Yukon Gold or red potatoes, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 8 oz gluten-free breakfast sausage, sliced or crumbled
- 4-6 eggs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Dice potatoes and chop bell peppers, onion, and garlic. Slice sausage if needed.
- Heat olive oil in a large skillet over medium heat. Add potatoes, season with salt and pepper, and cook for 10-12 minutes until crispy and tender.
- Add onion, bell peppers, and sausage. Cook for 5-7 minutes until veggies are soft and sausage is browned. Stir in garlic and cook for 1 more minute.
- Make wells in the hash and crack in the eggs. Cover the skillet and cook for 4-6 minutes until whites are set and yolks are runny.
- Garnish with fresh herbs and serve hot.
Notes
- Use sweet potatoes for a twist on flavor and color.
- Substitute sausage with vegetarian options or beans for a meatless version.
- Store leftovers in the fridge for up to 4 days; freeze without eggs for up to 3 months.
- Reheat in a skillet with a splash of broth for best texture.