This quick, filling breakfast has fast become a favorite. The secret to making this low sodium is to mix up your own sausage from unseasoned ground pork (make sure to check whether the meat was brined or otherwise processed with salt). You can even make it ahead of time and keep it on hand to make this an even quicker breakfast.
This is one of my favorite breakfasts to make because it is so easy. What’s even better is that it keeps well for several days, so you can make it ahead on the weekend and have breakfast for the next several days.
Sausage, Egg, & Cheese Hash Brown Skillet
SODIUM COUNT: 149.7 mg per serving; 598.9 mg in the entire recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Ingredients
- 8 ounces of unseasoned ground pork ((if you can ask whether the meat has been brined or otherwise processed with salt, do))
- ½ tsp thyme ((dried or ground))
- ¼ tsp rubbed sage
- ½ tsp fresh ground black pepper
- ½ tsp red pepper flakes
- 12 ounces frozen hash browns*
- 4 large eggs
- 1 ounce sharp cheddar cheese ((finely grated))
Instructions
- To make the sausage, combine the ground pork with thyme, sage, black pepper, and red pepper flakes in a medium bowl. Mix well with a spoon or your hands. Refrigerate until ready to use. (I have also frozen it at this stage, makes this an even easier breakfast.)
- Heat a 10” to 12” nonstick skillet on medium heat. Cook the sausage until browned and cooked through, about 10 minutes. Drain the meat on a paper towel-lined plate. Set aside while you cook the hash browns.
- Return the skillet to the warm burner. There should still be a tiny bit of fat from the sausage in the pan; leave just enough to coat the bottom. If you don’t have enough fat in the pan to coat the bottom, spray the pan with cooking spray. Place the potatoes in the pan and cook (without stirring) until the bottoms are nicely browned (about 8 minutes). Stir the potatoes and continue to cook for several minutes, or until nearly done.
- Add the sausage to the skillet with the potatoes and stir. Using the back of a spoon, press four small wells in the hash browns (you will put your eggs in these wells).
- Add one egg to each well. Cover and cook for about 5 minutes, or until nearly cooked (the eggs should still be jiggly). Sprinkle the cheese evenly across the eggs. Cover and cook for about 2-4 more minutes (two minutes should result in soft cooked eggs and 4 should result in firm eggs).
Notes
NUTRITIONAL INFORMATION – Yield: 4 servings (1 egg plus ¼ of hash brown+sausage mix)
Sodium: 149.7 mg, Calories: 330.0 Total Fat: 19.2 g, Saturated Fat: 7.3 g, Cholesterol: 259.8 mg, Carbohydrates: 17.7 g, Fiber: 2.0 g, Sugar: 0.4 g, Protein: 19.6 g.
* Check the sodium on the frozen hash browns, as it can vary widely. I use Western Family brand, which have no sodium.
I made this recipe in a cast iron skillet for crisier hashbrowns and we were very pleased with it. It’s keeper!
★★★★★
Oh that’s a great idea. I will have to try that next time I make this.
Made this for my as my Dad is watching salt for his heart condition. We loved it!!
★★★★★
So glad that you liked it!
This is excellent. I made this for Thanksgiving breakfast and it was so tasty that my wife requested it again for Christmas breakfast. With some no-salt ketchup, it felt like a great comfort meal breakfast.
★★★★★