Grandma’s Excellent Files: Sausage, Potato & Cheddar Breakfast Skillet

It’s been a while since we explored Grandma’s Excellent Files, and, of course, she didn’t disappoint with this simple Sausage, Potato & Cheddar Breakfast Skillet!

It features browned pork breakfast sausage and hash browns mixed with tomatoes and peppers, all topped with cheddar cheese, covered with eggs, and cook until set. It’s all my favorite breakfast items in one skillet!

Grandma’s original called for diced Velveeta, but I used cheddar cheese as I had that on hand. And the grocery stores were oddly out of frozen hash browns, so I grated a russet potato, soaked it in cold water, and squeezed out any remaining liquid before adding.

Since I not the biggest fan of parsley, to add a bit of color to the final dish, I garnished with some chopped up arugula – a trick that my friend taught me! For the perfect (not grandma sanctioned) finishing touch, I added a drizzle of hot sauce for a nice acidic, spicy kick. 

Grandma’s Excellent Files: I returned from a trip home last summer with 100s of recipes from both grandmas – some were classics I grew up with, others I’d only heard about, and others I can guarantee I’ll never attempt (looking at you pickled cow’s tongue). Over the past year, I’ve revisited these recipes and attempted to make several – occasionally resulting in failures as some key information for success that only my grandmothers knew was left off the card! I figured as I have success in the kitchen recreating these recipes I’d share them as part of Grandma’s Excellent Files – in a nod to my maternal grandma who marked her favorites with a handwritten “Excellent” at the top of the recipe cards!

Sausage, Potato & Cheddar Breakfast Skillet

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• Author: Trent
• Total Time: 35 minutes
• Yield: 4–6 servings 1x

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Ingredients

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• 1 tablespoon olive oil
• 1/2 pound pork breakfast sausage
• 2 cups frozen shredded hash brown potatoes
• 1 10-ounce can diced tomatoes and green chilies, drained
• 4 ounces shredded cheddar cheese
• 6 large eggs, beaten
• 2 tablespoon whole milk
• Fresh chopped parsley, dill or basil (optional)
• Hot sauce (optional)

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Instructions

1. Heat a 12-inch cast iron skillet or nonstick pan over medium heat. Add 1 tablespoon olive oil and heat until it shimmers. Add ½ pound pork breakfast sausage and cooked until browned, 8 to 10 minutes. Add 2 cups frozen shredded hash brown potatoes and cook for 6 to 8 minutes until potatoes are browned. 
   
2. Add 1 drained 10-ounce can diced tomatoes and green chilies and stir in. Sprinkling with 4 ounces shredded cheddar cheese. 
   
3. In a medium bowl, whisk together 6 large eggs and 2 tablespoons of whole milk and pour over ingredients in the skillet. Reduce heat to low and cover. Cook for 10 to 12 minutes until eggs are set and cheese is melted. 
4. Let stand uncovered for 5 minutes. Sprinkle with herbs (if using) and cut into wedges. We enjoyed ours with a bit of hot sauce for a nice acidic kick. 

Notes

Frozen hash browns: As an alternative, you can shred your own russet potato to use. Once shredded, add to a bowl of cold water for several minutes to remove some of the starch. Place in a clean towel and squeeze out any excess liquid before adding to the pan.

Cheese: I used cheddar, as that’s what I had, but grandma’s original used 1/2 pound of Velveeta cheese, cut up.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Breakfast