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.
- To stretch this breakfast you can make additional eggs on the side and top on plates after potatoes are placed on plates.
Serving: 1c | Calories: 331kcal | Carbohydrates: 13g | Protein: 18g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 161mg | Sodium: 602mg | Potassium: 656mg | Fiber: 3g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 20mg | Calcium: 54mg | Iron: 5mg