Description
A quick and delicious skillet dish featuring eggs, sausage, and hash browns, perfect for any meal.
Ingredients
Scale
- 3 tablespoons olive oil, plus more if necessary
- 2 cups sweet Vidalia or yellow onions, peeled and diced small
- one 20-ounce bag hashbrowns, refrigerated or thawed if using frozen
- 3 to 4 garlic cloves, peeled and finely minced
- about 20 Johnsonville Classic Italian Style Meatballs, thawed (about 1 pound)
- about 6 large eggs
- ⅓ cup bell peppers, seeded and diced small (optional for garnishing)
- 1 tablespoon fresh Italian flat-leaf parsley leaves, finely minced (optional for garnishing)
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Instructions
- In a large skillet, add the olive oil and onions, sauté for about 8 minutes over medium-high heat, or until onions are lightly golden brown, stirring intermittently.
- Add the hash browns and more olive oil if necessary, and sauté for about 5 to 7 minutes, or until cooked through and lightly golden brown, stirring intermittently.
- Add the garlic and sauté for 1 minute while stirring.
- Add the meatballs and sauté for 1 minute, or until warmed through, stirring intermittently.
- Reduce heat to low, add eggs evenly spaced around the skillet, cover, and cook for about 5 minutes or until whites are set and yolks are cooked as desired.
- Garnish with peppers, parsley, salt, and pepper to taste, and serve immediately. Best enjoyed warm and fresh.
Notes
- For runny yolks, cook for less time.
- Dish works well for breakfast, lunch, or dinner.
- Customize with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 300mg