“Savory Paleo Southern Breakfast Skillet with Fried Eggs & Crispy Hash Browns”
This Paleo Southern Breakfast Skillet recipe offers a delicious and satisfying meal option for those following a low-carb diet. Indulge in tender smoked sausage, crispy hash browns, and perfectly cooked fried eggs, all combined in one mouthwatering skillet dish that captures the essence of Southern cuisine.
Allergens
Eggs, Sausage (contains pork)
Ingredients
- 4 oz nitrate
- free smoked sausage, sliced 1 small sweet onion, diced 1 medium bell pepper, diced 2 cups shredded hash browns (from one large russet potato) 4 large eggs 2 tbsp olive oil Salt and pepper to taste
Instructions
- Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cook until softened, about 3 4 minutes.
- Add sliced smoked sausage to the skillet and cook for another 5 6 minutes, or until browned and heated through.
- In a separate skillet, heat the remaining tbsp of olive oil over medium heat. Add the shredded hash browns and season with salt and pepper. Cook, stirring occasionally, until golden brown and crispy, about 8 10 minutes.
- Carefully crack the eggs into the skillet with sausage and vegetables. Cover and cook for 3 4 minutes or until the egg whites are set but the yolks are still runny.
- To serve, divide the hash browns among two plates, topping each with the sausage and vegetable mixture. Place a fried egg on top of each skillet dish.
Chef’s Insight
To achieve the perfect runny yolk, ensure that your pan is well-heated before adding the eggs.
Notes
Adjust the seasoning according to personal taste.