This is one of those breakfasts I find myself making again and again because it’s quick, easy, and always hits 🙌🏼. Crispy potatoes, sausage, and eggs all in one pan and done in about 15 minutes 😎
We usually top ours with green onion, avocado, and a little hot sauce, but you really can customize this however you’d like! Here’s how it comes together:
Easy Breakfast Skillet
Ingredients:
• Eggs
• Refrigerated pre-shredded potatoes, not frozen
• Ground turkey sausage
• Green onion, chopped
• Avocado, diced
• Salt
• Pepper
• Garlic powder
• Everything but the bagel seasoning
• Hot sauce
Directions:
1. Heat a large non-stick skillet over medium heat. Add a drizzle of olive oil and cook and crumble sausage until browned.
2. Add shredded potatoes and green onion. Stir until fully incorporated, then press into an even layer. Season with salt, pepper, garlic powder, and everything but the bagel seasoning.
3. Cover and cook undisturbed for 3 to 4 minutes, until the bottom gets crispy.
4. Uncover and gently flip the potatoes. Press back into a layer.
5. Cover and cook another 2 to 3 minutes.
6. Uncover and crack eggs evenly over the hash, or pour in scrambled eggs. Season again with same seasonings.
7. Add about 2 to 3 tablespoons of water to the pan and immediately cover to steam the eggs. Cook until done to your liking.
8. Serve and top with avocado, more green onion, and hot sauce.
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One of the things I love most about this breakfast skillet is how versatile and forgiving it is, allowing you to adapt it to your taste preferences and ingredients on hand. For example, using refrigerated pre-shredded potatoes saves a lot of prep time compared to peeling and shredding fresh potatoes, but if you prefer, finely shredded fresh potatoes work great, too—they just need a bit more attention to avoid excess moisture. I usually opt for ground turkey sausage as a leaner alternative, but you can substitute with pork, chicken sausage, or even plant-based sausage depending on your dietary needs. Cooking the sausage first properly browns it and builds a rich savory base flavor, so don’t rush that step. When you add the shredded potatoes and green onions, pressing them into an even layer really helps achieve that desirable crispy bottom, somewhat like a hashbrown crust. A trick I find helpful is to cover the skillet when cooking the potatoes and again when steaming the eggs with a bit of water—this traps moisture and ensures the eggs cook gently and evenly while the potatoes crisp up. The use of "Everything but the Bagel" seasoning adds a complex burst of flavor reminiscent of savory bagel toppings, and it pairs beautifully with the garlic powder, salt, and pepper. Top your finished skillet with diced avocado for creaminess and a little acidity from hot sauce or salsa to brighten the dish. This fresh contrast complements the crispy potatoes and rich sausage perfectly. What’s also great is that this recipe can be served family-style straight from the pan, making cleanup quick and easy. Personally, this skillet has become one of my go-to breakfasts when I want something hearty but hassle-free. It’s also fantastic for meal prepping; simply refrigerate portions and reheat in a skillet for 5 to 7 minutes for an easy morning boost. Overall, this recipe balances convenience, flavor, and nutrition, and I highly recommend giving it a try if you need a new easy breakfast idea that's both delicious and satisfying.
