Smoky Sausage and Potato Breakfast Skillet

Ingredients

• 3 tablespoons avocado oil
• 1.5 pounds Yukon Gold potatoes, cut into 1/2-inch cubes
• 12 ounces pork breakfast sausage, casings removed
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 scallions, thinly sliced
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat 2 tablespoons avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

2. 2

   Add the cubed potatoes in a single layer and cook undisturbed for 5 minutes to develop a deep golden crust, then toss and continue cooking 10-12 minutes more, turning occasionally, until tender and crisp on all sides. Transfer to a plate.

3. 3

   Add the remaining tablespoon of avocado oil to the skillet, then add the pork breakfast sausage. Cook, breaking it up with a spatula, for 5-6 minutes until browned and cooked through.

4. 4

   Add the diced onion and red bell pepper and cook 5-6 minutes until softened and lightly charred at the edges.

5. 5

   Stir in the garlic, smoked paprika, ground cumin, onion powder, kosher salt, and black pepper and cook 1 minute until fragrant.

6. 6

   Return the crispy potatoes to the skillet and toss everything together, pressing the mixture into an even layer. Let it sit undisturbed for 3 minutes to re-crisp the potatoes.

7. 7

   Remove from heat, scatter the sliced scallions and cilantro over the top, and serve straight from the skillet.