Cajun Sunny Skillet Breakfast

(Air date: December 15. Source: Chef John Folse)

Prep Time: 45 Minutes

Yield: 6 servings


1 ½ pounds frozen shredded hashbrowns

1 cup diced andouille

1 pound Jimmy Dean® Breakfast Sausage

1 tbsp butter

2 tbsp vegetable oil

1 cup diced red bell peppers

1 cup diced green bell peppers

1 cup diced yellow onions

½ cup diced celery

1 tbsp minced garlic

kosher salt and black pepper to taste

6 large whole eggs


Preheat oven to 350ºF. In a large cast-iron skillet, melt butter with oil over medium heat. Add sausages, stirring often until brown. Add bell peppers, onions, celery and garlic, and cook until vegetables are wilted, stirring often. Stir in shredded hashbrowns and season to taste with salt and pepper. Cook 10 minutes or until potatoes are golden brown, stirring often. Remove from heat and using the back of a spoon, create 6 indentations in potato mixture. Break 1 egg into each indentation. Season eggs with salt and black pepper. Bake 12 - 14 minutes or until eggs are set. Serve immediately.