Savory Paleo Southern Breakfast Skillet with Fried Eggs & Crispy Hash Browns

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

1. 1

   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.

2. 2

   Add sliced smoked sausage to the skillet and cook for another 5-6 minutes, or until browned and heated through.

3. 3

   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.

4. 4

   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.

5. 5

   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.