Breakfast Skillet, Crusty Potato and Andouille

By Crick

Ingredients

• 1/4 cup olive oil
• 3 large russet potatoes, cut into 1/2inch cubes
• 1/2 red onion, chopped
• 1 poblano or Anaheim chili, seeded, chopped
• 1 red bell pepper, seeded, chopped
• 12 ounces cooked andouille sausage, thinly sliced
• 12 large eggs
• 2 cups shredded cheese of choice
• 1 teaspoonPaprika
• 1 teaspoon chopped fresh parsley

Preparation

Step 1

1. Divide the oil between two large oven-safe
skillets: heat over medium heat. Divide the
potatoes between the skillets. Cook, stirring until
fork-tender and nicely golden on all sides, about 10
minutes. Remove to a plate.
2. Add onion and peppers to pans; cook, stirring, until
tender, about 3 minutes. Add to potatoes. Add
sausage to skillet. Cook until golden, about 3
minutes. Stir in potato mixture.
3. Heat oven to 350 degrees. Carefully break eggs
into potato mixture at even intervals. Sprinkle
cheese over eggs, leaving yolks uncovered.
Sprinkle with paprika. Bake until eggs are set as
desired, about 12 minutes for medium. Sprinkle
with parsley.