Farmer’s Favorite Breakfast Skillet

Breakfast is one of our favorite meals of the day … any time of day!

This breakfast hash recipe quickly became a favorite. I make it when I’m feeling uncreative in the kitchen or when I want to make sure our bellies are full and there are smiles on our faces (especially after a long day of harvest, or when my husband calls and says he’s gotten a flat tire in the rain).

It’s pretty quick to come together and easily adaptable to meet your preferences (or your pantry stores). Throw in some fresh sweet corn in the summer (or a bag of frozen if you have it on hand), or try out a different variety of peppers … it’s easy and flexible!

When I first began making this, I pulled out all the stops. I’ve served with tortillas and scrambled eggs for breakfast tacos, but this dish is strong enough on its own and makes more than enough for the two of us to enjoy, and then some!

Farmer’s Favorite Breakfast Skillet. Serve up with some sour cream!

Farmer’s Favorite Breakfast┬áSkillet

2 pounds red skinned potatoes
1 pound sausage (we prefer spicy Italian sausage)
1 medium onion
2 peppers (my favorite to use are poblano, but we also like bells and jalapenos)
Chili Powder
Garlic Powder
(Or can use taco seasoning if you do not have cumin and chili powder)
1 cup shredded cheese (cheddar, co-jack, hot pepper, a combination … whatever suits your fancy – or whatever happens to be in your fridge!)


  1. Dice potatoes and put in a medium size sauce pan with salted water. Bring to a boil.
  2. While potatoes are cooking, brown sausage. (I prefer to use our 12″ cast iron skillet, but any skillet will do.)
  3. Dice onion and add to browned sausage with a pinch of salt. Cook for 2-3 minutes.
  4. Dice peppers and add to onion and sausage. Cook for another 2-3 minutes, or until softened. If not using a large skillet, you can dump the cooked sausage and vegetables into a glass baking dish and preheat your oven to 350.
  5. By this time, your potatoes should be boiling and soft when pricked with a fork.
  6. Drain potatoes and add to the skillet or baking dish. Drizzle with oil and add seasonings to taste.
  7. If cooking in a cast iron pan, continue to cook over high heat, stirring every couple minutes to brown potatoes (and adding oil if the pan becomes dry to prevent burning). If using a baking dish, transfer to an oven. (The food is all cooked at this step, but the additional time allows for browning and flavors to meld and everything to settle nicely together).
  8. Top with cheese and cook until the cheese melts. (You can also top with fresh eggs and either cover with a lid or finish in a preheated oven.)
  9. Enjoy!

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