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Farmer's Breakfast Skillet l SimplyScratch.com

Farmer's Breakfast Skillet

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Farmer's Breakfast Skillet is comfort food at its best! Potatoes tossed with bacon, breakfast sausage, sautéed peppers and onions, garlic and thyme is topped with cheese before sliding under the boiler. Serve with eggs as you prefer them and thick slices of buttered toast. Serves 4 to 6 in about 1 hour and 15 minutes.
Course Breakfast
Cuisine American
Keyword bacon, breakfast, brunch, cheese, peppers, potatoes, sausage, skillet
Prep Time 40 mins
Additional Time 20 mins
Total Time 1 hr
Servings 6
Calories 509
Author Laurie McNamara

Ingredients

  • 2 pounds small baby redskin or Yukon gold potatoes
  • 1 to 2 tablespoons olive oil
  • kosher salt and black pepper
  • 4 slices thick-cut bacon
  • 1/2 pound breakfast sausage see notes
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced yellow onion
  • 1 clove minced fresh garlic
  • 1 teaspoon thyme leaves chopped
  • 1 cup grated Tillamook sharp cheddar cheese
  • 6 eggs cooked to your preference (fried, poached or even scrambled)

Instructions

FOR THE POTATOES:

  • Preheat your oven to 400°. On a rimmed metal baking sheet, toss 2 pounds of (whole) baby potatoes in about 2 tablespoons of olive oil and seasoned them with a pinch or two of kosher salt and freshly ground black pepper. Then slide them onto the middle rack of your preheated oven to roast for about 30 to 40 minutes or until tender when pierced by a fork. Rotate the pan halfway through out roasting to ensure even cooking. Remove and allow to cool while you prepare the rest of the farmer's breakfast skillet. Once cool cut in half or quarter if large.
  • While the potatoes roast, prep the remaining ingredients and start on cooking the bacon and sausage.

FOR THE BREAKFAST SKILLET:

  • In a 12-inch cast iron skillet. Cook the bacon until crispy, then pour the bacon fat into a heat-safe bowl and set off to the side.
  • Next add in the breakfast sausage, using a wooden spatula to break it up into small crumbles. Cook until browned and no longer pink. About 10 to 12 minutes. Use a slotted spoon to transfer the cooked sausage to a clean bowl or plate.
  • Then sauté the peppers and onions with a pinch of kosher salt and freshly ground black peppers until tender. About 5-8 minutes. Adding a teaspoon or more of the bacon fat back to the skillet as needed. Add in the minced garlic and thyme, cooking for an additional 1 to 2 minutes.
  • Move your oven rack to the top position and preheat your broiler on high.
  • Add the cut potatoes, cooked bacon and sausage back into the skillet with the peppers, season with a couple more pinches of salt and black pepper and toss to combine. Spread the hash into an even layer and sprinkle with sharp cheddar cheese. Slide the skillet under the broiler until the cheese has just melted.
  • Remove and serve onto plates as is or topped with an egg of your choice (fried, poached or even scrambled) on top and with a slice of buttered toast.

Notes

**I have a recipe for homemade breakfast sausage in my cookbook.

Nutrition

Serving: 1g | Calories: 509kcal | Carbohydrates: 31g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 227mg | Sodium: 590mg | Potassium: 948mg | Fiber: 4g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 59mg | Calcium: 194mg | Iron: 3mg