Salsa, Hash Brown + Sausage Egg Skillet

By angelahon

Salsa, Hash Brown + Sausage Egg Skillet

Ingredients

• 2-3 medium potatoes
• 1/2 medium onion (about 2/3 cup)
• 1 red pepper (about 1/2 cup)
• 4 medium to large baby portobello mushrooms (about 1 cup)
• 6 breakfast sausage links
• 4 Tbsp vegetable oil, divided
• 1 cup black beans
• 1 container Sabra Roasted Garlic Salsa, divided
• 7 eggs
• Salt + pepper
• Feta cheese (optional)

Preparation

Step 1

Preheat oven to 375 degrees F. Peel and cook potatoes in boiling water. Once cooked and cooled, shred and pat with paper towel to rid potato of excess water.

Chop the onion and red pepper and set aside. Slice the mushrooms and sausage links and set aside.

In a 12 inch cast iron skillet, coat with 2 Tbsp of the vegetable oil and spread the shredded potatoes and chopped onion evenly on the skillet. Turn your burner onto medium heat and pat down with a metal spatula. Cook for 5-6 minutes on one side or until potatoes turn brown and crispy. Drizzle the remaining remaining vegetable oil on top and use the spatula to flip the potatoes, doing so in portions until all sections are flipped. Continue to cook for another 5-6 minutes or until both sides of the potatoes are brown and crispy. You may need to re-flip to evenly distribute uncooked potatoes.

Add the red pepper, sliced mushrooms, sausage, black beans and half of the sabra container to the mixture. Combine thoroughly and flatten the mixture in the skillet.

Crack all seven eggs on top of the mixture in a circle with one egg in the middle. Season well with salt and pepper. Place the cast iron skillet into the preheated oven and bake for 12-20 minutes. Or until you are happy with your egg consistency.

Add the remaining salsa to the top inbetween the cooked eggs. Sprinkle the cheese on top (if using) and serve!