3/8/14

Roasted Red Potato and Smoked Sausage Breakfast Plate Recipe


By on 3/08/2014 09:59:00 AM

Sometimes, I like to serve a simple, fuss free breakfast--and this roasted red potato and smoked sausage breakfast plate recipe uses just some basic ingredients for a delicious breakfast that the whole family enjoys.  I love oven roasted red potatoes and onions--but, find that I like the crispy, smoky taste that they take on from broiling a bit better.  Broiling also cuts the roasting time in half--making it a better option for breakfast or brunch when I don't want to take the time for roasting. 

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Ingredients for our Roasted Red Potato and Smoked Sausage Breakfast Plate
4 Red Potatoes with skins, washed and chopped into bite sized chunks
1 Tbsp. Olive Oil
1 1/2 c. Frozen Peppers and Onions
Salt
Pepper
Garlic Powder
1 lb. Smoked Sausage (turkey/chicken or meatless varieties work fine too)
1 tsp. Olive Oil
1 tsp. Butter
4 Eggs or an equal amount in Egg Whites

Instructions for Roasted Red Potato and Smoked Sausage Breakfast Plate

Broil the red potatoes, peppers and onions.  Preheat the broiler.  Spray a broiler safe baking sheet with cooking spray.  Lightly brush the chopped potatoes with 1 Tbsp. olive oil.  Season with salt, pepper and garlic powder.  Broil for 7 minutes, turn the potatoes and return them to the broiler for an additional 7 minutes.  Turn the potatoes again.Add the peppers and onions to potatoes.  Sprinkle with an additional dash of pepper and garlic powder. Return to the broiler for 5 minutes or until all of the vegetables are tender.  Set aside and keep warm.

Prepare the sausage.  Cook the smoked sausage according to package instructions, slice into bite sized pieces and add to the vegetable mixture.

Fry the eggs.  In a nonstick skillet, heat butter and olive oil over low heat until hot.  Crack 4 eggs into the pan.  Fry until nearly set on the bottom, and carefully flip.  We like runny yolks--but, feel free to cook to desired doneness.

Assemble the roasted red potato and smoked sausage breakfast plates.  Divide the roasted vegetables and sausage onto four serving plates.  Add an egg to the top of each plate.

Serve.  We serve simply with toast and juice.

About Angela

Angela is a freelance writer and blogger, blessed with 3 daughters, 4 cats, 1 needy dog, and 1 very supportive husband.

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