Farmer's Sausage Breakfast Skillet
Recipes with Farmer's Sausage
Thick coins of farmer's sausage fried until crispy, then surrounded by hash browns, onions, and topped with fried eggs. This is Saturday morning breakfast in Steinbach, Winkler, and every Mennonite kitchen from the Red River to the Rockies. The sausage goes in the pan first so its rendered fat cooks everything else. No additional oil needed.
Prep Time
10 min
Cook Time
25 min
Servings
4
Difficulty
Easy
Ingredients
- 300g farmer's sausage
- 1 onion, diced
- 3 cups shredded potatoes or frozen hash browns
- 4 eggs
- Salt and pepper
Steps
Slice 300g farmer's sausage into 1cm thick coins.
Fry sausage coins in a large cast-iron skillet over medium heat until crispy on both sides. Set aside.
In the rendered fat, fry 1 diced onion until golden.
Add 3 cups of shredded potatoes (or frozen hash browns). Press flat and cook until crispy on the bottom, about 8 minutes.
Flip sections of the hash browns, nestle the sausage coins back in.
Make 4 wells and crack an egg into each one.
Cover the skillet and cook 3-4 minutes until eggs are set.
Season with salt and pepper. Serve from the skillet.
Tips
The sausage fat is the cooking medium for everything else. Do not add oil. A cast-iron skillet holds heat best for getting the hash browns crispy. If using frozen hash browns, press them down hard with a spatula and leave them alone for a full 8 minutes before flipping.