Italian Breakfast Skillet

serves 8

12 ounce bacon, chopped
1 pound package sausage, chopped
2 tablespoons extra virgin olive oil
1 pound of red potatoes, diced
1 teaspoon kosher salt, to taste
½ teaspoon fresh ground black pepper, to taste
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons tomato paste
2 tablespoons fresh chopped basil
8 eggs over easy (one per person)
Italian cheese blend
Basil for garnish

In a large skillet over medium high heat, cook bacon until almost crisp.  Remove from pan using a slotted spoon and set aside.

Add sausage to pan and cook until almost cooked through.  Remove from pan using a slotted spoon and set aside.

Add oil to pan and then add potatoes, salt, pepper, garlic and onion.  Stir to combine and cover, stirring occasionally until potatoes are cooked through.

Return bacon and sausage to pan.  Add tomato paste, basil, additional salt and pepper to taste.  Stir to combine and allow to cook until tomato paste is distributed over the entire skillet.  Add ¼ cup of water if needed to distribute the sauce over the entire skillet.

Serve and enjoy.  Serve skillet with an egg over easy, a sprinkle of Italian cheese blend and a sprinkle of fresh basil.


Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.