Crispy Breakfast Potatoes with Eggs

5 from 1 vote

This Crispy Breakfast Potatoes with Eggs is packed with crispy potatoes, savory sausage, fluffy scrambled eggs, and vibrant veggies.

Prep Time10

Cook Time28

Course: Breakfast

Cuisine: American

Servings: people

Calories: 426kcal

Author: Claudy

4 large Potatoes (russet, yukon gold or red potatoes) peeled, washed, and diced.
2 medium Sausages diced
2 large Eggs
2 cups Frozen mixed veggies carrot, peas, peppers or any.
4 tablespoon Cooking Oil
2 tsp Parsley to garnish finely chopped
Salt and Pepper to taste

Add 3 tablespoon oil to a skillet. Add the potatoes and season with a pinch of black pepper and salt. Leave them untouched for the first 3 minutes so they create crispy edges. Cook the potatoes for 10- 15 minutes, stirring occasionally until they are golden brown and crispy on the outside and tender on the inside. Remove an set aside.
(I usually cover mine for the sometime so that the steam or heat inside cooks them faster).
4 large Potatoes (russet, yukon gold or red potatoes), Salt and Pepper to taste
Add 1 tablespoon oil and sauté the frozen veggies and sausage for 5-7 minutes, stirring occasionally until heated and slightly browned. Shift them to one side of the skillet and scramble the eggs. Feel free to season again with salt and pepper or your favorite seasonings. Now, stir both till well combined/
NOTE: Since frozen veggies release moisture as they cook, you may want to cook them longer to allow any excess water to evaporate.
2 medium Sausages, 2 large Eggs, 2 cups Frozen mixed veggies
Add the cooked potatoes to the skillet with the scrambled eggs and veggies. Stir everything together to combine and heat through. Taste for seasoning and adjust salt and pepper if needed.
Garnish with chopped parsley and serve.
2 teaspoon Parsley to garnish