Crispy Potato and Sausage Breakfast Skillet with Chimichurri

Ingredients

• 1.5 lb yukon gold potatoes
• 4 tbsp avocado oil
• 12 oz pork breakfast sausage
• 1 red bell pepper
• 1 yellow onion
• 4 garlic cloves
• 1 tsp smoked paprika
• 4 eggs
• 1 cup fresh parsley
• 0.5 cup fresh cilantro
• 2 tbsp red wine vinegar
• 0.33 cup olive oil
• 0.5 tsp red chili flakes
• 1.5 tsp salt
• 0.5 tsp black pepper
• 3 scallions(optional)

Instructions

1. 1

   Cut potatoes into 3/4-inch cubes, place in a pot of cold salted water, bring to a boil, and parboil 6 minutes. Drain and steam-dry in the colander 5 minutes.

2. 2

   Meanwhile, make the chimichurri: finely chop parsley and cilantro, mix with red wine vinegar, olive oil, red chili flakes, minced garlic, and a pinch of salt. Set aside.

3. 3

   Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high. Add potatoes in a single layer and cook undisturbed 4 minutes, then toss and cook 8-10 minutes more until deeply browned. Season with smoked paprika, salt, and black pepper. Remove to a plate.

4. 4

   Add remaining avocado oil, crumble in the sausage, and cook 5 minutes until browned. Add diced onion and bell pepper and cook 6 minutes until softened and caramelized at the edges.

5. 5

   Stir in minced garlic, cook 1 minute, then return the potatoes and toss everything together. Taste and adjust salt.

6. 6

   Make four wells in the hash, crack an egg into each, cover, and cook 4-5 minutes until whites are set and yolks are jammy.

7. 7

   Spoon chimichurri generously over the skillet, scatter sliced scallions, and serve straight from the pan.