If you need an easy, one-skillet, holiday breakfast or brunch recipe that’s sure to be a hit, this ought to do the trick. Or if you just need a hearty, comfort food, breakfast recipe that’s worth getting out of bed for, here you go. Drippy eggs, juicy sausage meatballs, tender hash browns, sweet Vidalia onions, a hint of garlic, and crisp-tender bell peppers all cook together in one skillet and it’s ready in 30 minutes. The recipe is great as brinner (breakfast-for-dinner) and perfect for busy weeknights when you want to get something warm and satisfying on the table in a hurry.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Keyword: 30-minute meals, breakfast, brinner, brunch, eggs, garlic, gluten-free, hash browns, holiday breakfasts, meatballs, one-skillet recipes, peppers, potatoes, red bell peppers, sweet Vidalia onions, vegetables, yellow bell peppers
Calories: 1414kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oilplus more if necessary
2cupssweet Vidalia or yellow onionspeeled and diced small (about 1 large onion)
one 20-ounce bag hashbrownsI prefer refrigerated or thaw if using frozen
⅓cupbell peppersseeded and diced small, optional for garnishing (I used a combination of red and yellow peppers)
1tablespoonfresh Italian flat-leaf parsley leavesfinely minced (stems discarded), optional for garnishing
½teaspoonsaltor to taste
½teaspoonpepperor to taste
Instructions
To a large skillet, add the olive oil, onions, and sauté for about 8 minutes over medium-high heat, or until onions are lightly golden browned. Stir and flip intermittently.
Add the hash browns, and a bit more olive oil if necessary, and sauté for about 5 to 7 minutes, or until hash browns are cooked through and lightly golden browned. Stir and flip intermittently.
Add the garlic, and sauté for 1 minute. Stir intermittently.
Add the meatballs, and sauté for 1 minute, or until meatballs are warmed through. Stir intermittently.
Turn the heat to low, add the eggs evenly spaced around the skillet, and cook covered for about 5 minutes or until whites are set and yolks are as set as desired. Note that the eggs will continue to cook and firm up off the heat so if you like runny yolks, err on the side of less cooking time.
Optionally garnish with the peppers, parsley, salt and pepper to taste, and serve immediately. Dish is best warm and fresh.