Ingredients:

  • 1 pound (450g) Breakfast Sausage (Pork, Italian, or Chicken Sausage)
  • 1 tablespoon (15ml) Olive Oil or Vegetable Oil
  • 1 pound (450g) Yukon Gold Potatoes, peeled and diced
  • ½ Yellow Onion, diced
  • 1 clove Garlic, minced
  • ½ teaspoon Smoked Paprika
  • ¼ teaspoon Dried Thyme
  • Salt and Black Pepper to taste
  • 2 Large Eggs
  • 1 tablespoon (15ml) Fresh Parsley, chopped
  • Hot Sauce (optional)

Instructions:

  1. Dice potatoes and onion. Mince garlic.
  2. Crumble and brown the sausage in the skillet over medium-high heat. Remove from pan and set aside, leaving rendered fat.
  3. Add oil to the skillet (if needed). Add potatoes and onion and cook, stirring occasionally, until potatoes are tender and golden brown. (Approx. 15-20 minutes).
  4. Stir in garlic, smoked paprika, and thyme during the last minute of cooking the potatoes. Season with salt and pepper.
  5. Return cooked sausage to the skillet with the potatoes and onion. Mix well.
  6. Create two small wells in the sausage and potato mixture. Crack an egg into each well.
  7. Cook until the egg whites are set but the yolks are still runny (about 3-5 minutes), or cook to your desired doneness.
  8. Sprinkle with fresh parsley and serve immediately.