Ingredients:

  • 2 cups (300g) Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1/2 cup (75g) yellow onion, finely diced
  • 1/2 cup (75g) red bell pepper, diced
  • 2 tbsp (30ml) olive oil
  • 4 oz (115g) breakfast sausage, diced
  • 4 large (200g) eggs
  • 2 tbsp (30ml) whole milk
  • 1/2 cup (50g) sharp cheddar cheese, shredded
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (3g) fresh chives, chopped

Instructions:

  1. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat. Add the diced potatoes in a single layer and sear undisturbed for 4-5 minutes until the bottoms are golden brown.
  2. Stir in the diced onions and red bell peppers, sautéing for another 3-4 minutes until the vegetables are softened and the potatoes are tender.
  3. Push the vegetables to the edges of the pan and add the diced breakfast sausage to the center. Cook until the meat is browned and the fat has rendered, then stir everything together.
  4. While the base finishes, whisk the eggs, whole milk, salt, and black pepper in a mixing bowl until frothy.
  5. Reduce the skillet heat to medium-low. Pour the egg mixture over the filling. Using a spatula, gently fold the eggs from the outside in, allowing them to set slowly.
  6. Just before the eggs are fully cooked, sprinkle the shredded sharp cheddar cheese over the top and remove from heat. Garnish with chopped fresh chives.