Our Market Farmer’s Sausage is a collaboration with Olympia Provisions and local farmers to create an outstanding and delicious pork link. This hot and crispy skillet breakfast is the perfect way to enjoy them with baked eggs, melted Tillamook Monterey and sautéed peppers.
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cook time: 20 minutes
Diet: GF
Ingredients
1 lb Olympia Provisions Farmer’s Sausage
6 T Sebastiano’s Extra Virgin Olive Oil
1.5 lb frozen hash brown potatoes
1 red onion, diced
1 red bell pepper, diced
1 t salt
½ t black pepper
½ t smoked paprika
4 oz Tillamook Jack cheese, grated
4-5 Craft and Kitchen Eggs
Steps
Preheat the oven to 400F.
Heat 1 T oil in a large cast iron skillet. Add sausages and cook until browned and internal temp is 165F; set aside. Slice when cool enough to handle.
Add onion and bell pepper to the pan and cook, stirring, until softened, about 5 min. Set aside.
Wipe out the pan with a paper towel. Add remaining oil to the pan and when hot, add hash browns, salt and pepper. Stir briefly and allow to cook until crispy on the bottom, about 5 min.
Stir in the vegetables and then form a ‘well’ with the back of a spoon for each of the eggs. Crack the eggs onto a large spoon and slide them into the wells. Slice the sausages on a bias and tuck them into the potatoes around the eggs. Sprinkle on the paprika and scatter the cheese over all. Place the skillet in the oven and bake until eggs are set, about 10 min for a runny yolk.
