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To make tasty Sausage and Potato Breakfast Bowls, gather these items: - 4 breakfast sausages (pork, turkey, or plant-based) - 2 large russet potatoes, diced - 1 red bell pepper, diced - 1 small onion, diced - 2 cloves garlic, minced - 4 large eggs - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon black pepper - Salt to taste - 2 tablespoons olive oil - Fresh parsley or chives for garnish (optional) You can switch up the sausage type based on your taste or diet. Try turkey sausage for a leaner option or plant-based sausage for a vegan meal. For the potatoes, sweet potatoes can add a nice twist. You can also mix in veggies like zucchini or spinach. Swap the red bell pepper for green or yellow ones for a different flavor. When buying sausages, look for those with natural ingredients and no fillers. Freshness matters, so check the package date. Choose potatoes that are firm and free of spots. For vegetables, select ones that feel crisp and have bright colors. Fresh herbs like parsley or chives should smell strong and look vibrant. Quality ingredients will enhance your dish's taste. {{ingredient_image_1}} 1. Prepare the Potatoes: Start by boiling water in a large pot. Once it boils, add the diced potatoes. Cook them for about 8 to 10 minutes. They should be fork-tender. Drain and set them aside. 2. Cook the Sausages: Heat olive oil in a large skillet over medium heat. After it warms, add the breakfast sausages. Cook them for 5 to 7 minutes until they are browned and fully cooked. Remove them from the skillet and cut them into bite-sized pieces. 3. Sauté Vegetables: Use the same skillet for the vegetables. Add diced onion, red bell pepper, and minced garlic. Sauté them for about 5 minutes. You want them soft and fragrant. 4. Combine Ingredients: Add the drained potatoes back into the skillet with the vegetables. Sprinkle in the smoked paprika, garlic powder, salt, and black pepper. Stir to mix. Let them cook for an additional 5 minutes. This will help the potatoes crisp up slightly. 5. Cook the Eggs: In a separate non-stick skillet, fry the eggs sunny-side up or to your liking. Remember to season them with a pinch of salt and pepper. 6. Assemble the Bowls: Grab your bowls and layer in the sausage and potato mixture first. Then, top each bowl with a fried egg. 7. Garnish: If desired, add a sprinkle of fresh parsley or chives on top for color and flavor. Pictures can make cooking easier! Consider taking photos of each step. You can show the boiling potatoes, the sizzling sausages, and the colorful vegetables. A video can also help others see how to fry the eggs just right. - Overcooking Potatoes: If you cook the potatoes too long, they’ll become mushy. Check them often. - Sausages Not Cooked Through: Ensure the sausages are browned and cooked all the way. Use a meat thermometer if needed. They should reach an internal temperature of 160°F. - Burning Garlic: Garlic can burn quickly. Keep an eye on it while sautéing, and stir often. - Not Seasoning Enough: Don’t skip salt and pepper! They bring out the best flavors in your dish. When cooking sausage and potatoes, start with the right heat. Use medium heat for the best browning. Cook the sausage until it's golden brown, about 5-7 minutes. This adds flavor to your dish. For the potatoes, boil them until fork-tender. This takes about 8-10 minutes. Drain them well to prevent sogginess. When sautéing, use enough olive oil to coat everything. This helps the potatoes crisp nicely. To cook the perfect egg, use a non-stick skillet. Heat it gently and add a little oil. Crack the eggs in carefully. For sunny-side up, let them cook without flipping. Cook until the whites are set, about 3-4 minutes. If you prefer over-easy eggs, flip them gently and cook for another minute. Always season with salt and pepper for extra taste. Meal prep can make mornings easier. You can cook the sausage and potatoes ahead of time. Store them in the fridge for up to 3 days. Reheat them in a skillet before adding eggs. You can also chop the vegetables a day ahead. This saves time and keeps your mornings stress-free. Consider making extra eggs to have on hand. They are great for quick meals during the week. Pro Tips Choose Your Sausage: Select a sausage that complements your taste and dietary preferences; turkey or plant-based options can reduce fat while still providing flavor. Perfectly Crisp Potatoes: For extra crispy potatoes, ensure they are well-drained after boiling and allow them to cook a bit longer in the skillet. Egg Cooking Techniques: Experiment with different egg cooking methods, like poaching or scrambling, to add variety to your breakfast bowls. Herb Variations: Feel free to swap out parsley or chives for other fresh herbs like cilantro or dill for a unique twist on flavor. {{image_2}} You can make this dish without meat. Use plant-based sausage instead of regular sausage. There are many tasty options available today. You can also add mushrooms or lentils for protein. They give a nice texture and flavor. Replace the eggs with tofu scramble for a vegan bowl. It tastes amazing and adds nutrients. Feel free to mix in any vegetables you like. Spinach, zucchini, or broccoli all work well. You can also try different spices to change the flavor. Cumin, chili powder, or even curry powder can add a fun twist. Experiment with what you enjoy most. The goal is to make it your own. Toppings can elevate your breakfast bowl. Try adding shredded cheese for creaminess. Cheddar, feta, or even goat cheese work great. You can also drizzle hot sauce or salsa for some heat. Fresh herbs like cilantro or basil can brighten the dish. Don't forget a dollop of sour cream or yogurt for richness. The options are endless, so get creative! To store your sausage and potato breakfast bowls, let them cool first. Use an airtight container to keep them fresh. Make sure to separate the eggs if possible. They taste best when fresh but can last in the fridge for up to three days. You can freeze these bowls for later. First, cool them completely. Then, place them in freezer-safe containers. They can last up to three months in the freezer. For best results, label each container with the date. This helps you keep track of freshness. To reheat, take the bowls out of the fridge or freezer. If frozen, let them thaw overnight in the fridge. Reheat them in the microwave or on the stove. If using a microwave, cover the bowl to keep moisture in. Heat until warm, about 2-3 minutes. Stir midway for even heating. Enjoy your meal as if it was just made! Yes, you can use frozen potatoes and sausage. They save time and work well. If using frozen potatoes, cook them until soft before adding them to the skillet. For frozen sausage, cook until it reaches the right temperature. Keep in mind that cooking times may change slightly. Sausage and potato bowls are tasty on their own. You can serve them with fresh fruit for a sweet touch. Toast or bagels work well, too. For a kick, add hot sauce or salsa on top. A side of greens, like spinach or kale, adds color and nutrition. To make this dish dairy-free, skip any cheese toppings. Use plant-based sausage instead of pork or turkey. For cooking, ensure your oil is dairy-free. You can also try avocado on top for creaminess. Enjoy the same great taste without dairy! In this blog post, we covered everything you need for sausage and potato breakfast bowls. We explored ingredients, cooking steps, tips, variations, and storage info. Choosing fresh ingredients and proper cooking methods will enhance your meals. Don’t be afraid to try new veggies or spices to keep it exciting. Remember, meal prep saves time! With these tips, you can enjoy a tasty breakfast any day. Now, you have the tools to create your own delicious breakfast bowls at home. Happy cooking!

Sausage and Potato Breakfast Bowls

A hearty breakfast bowl featuring breakfast sausages, diced potatoes, and fried eggs, garnished with fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces breakfast sausages (pork, turkey or plant-based)
  • 2 large russet potatoes, diced
  • 1 piece red bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • to taste salt
  • 2 tablespoons olive oil
  • optional fresh parsley or chives for garnish

Instructions
 

  • In a large pot, bring water to a boil. Add the diced potatoes and cook for about 8-10 minutes until fork-tender. Drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Once hot, add the breakfast sausages. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside. Cut into bite-sized pieces.
  • In the same skillet, add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
  • Add the drained potatoes to the skillet with the sautéed vegetables. Sprinkle with smoked paprika, garlic powder, salt, and pepper. Stir to combine and let cook for an additional 5 minutes, allowing the potatoes to crisp up slightly.
  • In a separate non-stick skillet, fry the eggs sunny-side up or to your desired doneness, seasoning with a little salt and pepper.
  • In bowls, layer the sausage and potato mixture, then top each bowl with a fried egg.
  • Finish with a sprinkle of fresh parsley or chives for an added pop of color and flavor.

Notes

Feel free to customize with your favorite vegetables or herbs.
Keyword breakfast, eggs, potatoes, sausage