Cajun Breakfast Skillet
Raise your hand if you love to brunch? ME! However, now that we have kids brunching is far and few between. Gone are the days of hanging out at a restaurant for hours on end enjoying bottomless bloody mary’s and plates and plates of savory and sweet food. Instead, when we do brunch we brunch at home. We brunch with our friends who also have kids so it’s brunching chaos together. That’s how we roll these days. We find that if we do stuff with friends who also have kids we can all be in the chaos together. lol. My friends at Simply Potatoes challenged me to come up with a brunch recipe and boy do I have one for you today. Breakfast is one of our favorite meals of the days and it’s been a while since I’ve shared a delicious breakfast recipe. We love breakfast skillets in our home and I find they are the best to entertain with when your hosting brunching. This recipe for cajun potatoes, eggs, and andouille sausage skillet that is sure to be the talk of your next brunch.
My go-to whenever I’m making breakfast potatoes for breakfast is Simply Potatoes. They are fresh–never frozen and can be found in the refrigerated section near your eggs. They come in both diced potatoes (like pictured here) and shredded. For this recipe I used the Diced Potatoes with Onions.
I love the ease of use. No need to peel, cut, and boil potatoes. Simply Potatoes does that for you! These potatoes come from the farm, to the refrigerator, and then to your fork! You can always find at least one bag in my refrigerator at any given time. Weekend breakfast/brunch is not complete unless potatoes are on the table, too!
This breakfast skillet is a family favorite in my home. My kids love spicy food and eat Andouille sausage on the regular so I figured why not turn a not-so-traditional sausage into an exceptional breakfast skillet. Between my homemade Cajun seasoning and the Andouille sausage they gave the Simply Potatoes so much flavor. Since I was just cooking for the four of us I only made four eggs (as pictured); however, you can easily squeeze in six eggs if you don’t mind the whites touching and/or use a larger skillet.
To add the eggs to the skillet you simply make little holes using your spatula where you want the eggs to cook. A lid (glass one is ideal) is key to having your eggs cook perfectly. This is one step that you need to stay close by and watch carefully. Once you make a few skillets you’ll get the hang of how to cook your eggs. For my son and daughter I cook their eggs hard–for my husband and I –I try to keep them on the softer side.
If your entertaining for brunch and not sure what to make, grab a few bags of Simply Potatoes and add my Cajun Breakfast Skillet to your menu. Your family and friends will rave and request it at every event from here on out!
My friends at Simply Potatoes are giving away 3 free product coupons so you can make this recipe and so much more for your next breakfast or brunch! All you need to do is fill out the rafflecopter widget. Giveaway ends 3/22/18 at 11:59pm Eastern Time. Winner must reside in the United States.
Cajun Potato & Egg Breakfast Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 tablespoon grapeseed oil
- 1 12oz. package of Cajun style Andouille sausage, sliced
- 1/2 green bell pepper, diced
- 1 20 oz. package of Simply Potatoes Diced Potatoes with Onions
- 1 teaspoon Cajun seasoning
- 4-6 eggs
- salt & pepper to taste
- Place a skillet (fitted with a lid for later in the recipe) on medium-high heat. Add in the Grapeseed oil, cajun style andouille sausage, green bell pepper, and cajun seasoning into the skillet. Mix well. Let cook 3 minutes, then mix again. Repeat this 4 more times (totaling to 15 minutes or until potatoes are golden brown but not burnt).
- Make 4-6 holes within the potato skillet. Drop each egg into the holes and then place the lid on the skillet. Cook on medium heat for 3-5 minutes until egg whites set and eggs are cooked to your likeness.
- Remove the skillet from the heat source. Divide potatoes and eggs evenly among plates and enjoy.
Katie Original Recipe
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