EGGLESS BREAKFAST SKILLET
Serves 4
25 mins prep
25 mins cook
50 mins total
EGGLESS BREAKFAST SKILLET - kinda winged this recipe this AM and it ended up turning out vvv good. I made it eggless because the momma-to-be at the baby shower has a lil egg allergy, but if you *dont* have an egg allergy, this would be delish wish a few poached eggs on top 🫶🏼 but honestly 100% delicious without. RECIPE: FOR THE HASH -1.5lb sausage (I used 1 pound breakfast sausage and .5 pound hot Italian sausage) -1 pound hash browns -1 large red bell pepper -1/2 of a large white onion -3 cups chopped kale -1 tsp garlic powder -1/2 tsp red pepper flakes -2 tbsp butter (for browning hashys) -1.5c Parmesan cheese -1/4tsp salt -1/4tsp pepper FOR THE GREEN SAUCE -1 garlic clove -1/4c Greek yogurt -1/2c cilantro -1/2 tbsp chopped jalapeño -juice from 1/2 lime -1/2 avocado 1/4c + 1.5 tbsp water pinch of salt Make green sauce by adding all ingredients to a high powdered blender & blending on high until mixed! I’m a large cast iron skillet start browning & grounding your sausage. once fully cooked, remove from skillet, set aside, and add in hashbrowns. Allow to sit for a few minutes to brown, fold/flip to brown other side. Add in 2 tbsp of butter & mix well, allow to sit so they brown some more. Remove from skillet and set aside. Add onion & red bell pepper to skillet til lightly browned, add in chopped kale and sauté until wilted. Add back in sausage & hash browns. Add in garlic powder, salt, pepper, and 1cup of parm cheese. Add .5c of parm on top and cover to melt. Serve with fresh chopped cilantro & drizzle with green sauce! ENJOYYYY.
Make green sauce by adding all ingredients (garlic clove, Greek yogurt, cilantro, chopped jalapeño, juice from 1/2 lime, 1/2 avocado, 1/4c + 1.5 tbsp water, pinch of salt) to a high powdered blender & blending on high until mixed. In a large cast iron skillet, start browning & grounding your sausage. Once fully cooked, remove from skillet, set aside. Add hash browns to the skillet. Allow to sit for a few minutes to brown, then fold/flip to brown the other side. Add in 2 tbsp of butter & mix well, allow to sit so they brown some more. Remove from skillet and set aside. Add onion & red bell pepper to skillet until lightly browned. Add in chopped kale and sauté until wilted. Add back in sausage & hash browns. Add in garlic powder, 1/4tsp salt, 1/4tsp pepper, and 1 cup of Parmesan cheese. Add the remaining 0.5 cup of Parmesan cheese on top and cover to melt. Serve with fresh chopped cilantro & drizzle with green sauce! ENJOYYYY.
