Breakfast potatoes are almost always throwaways. You get a beautiful omelet for brunch at a restaurant, and the potatoes on the side are always just plate fillers. Old, stale, lame, boo (sad).
These potatoes are so good that I’ve eaten them for breakfast, lunch – and dinner.
Instead of slimy, limp potatoes, these potatoes are crispy, garlic infused, and loaded with toasted shallot rings and crumbled sausage.
Top your potato-sausage skillet with bright, earthy broccoli rabe. And if you’re feeling extra naughty, add a soft fried egg for a true show stopper.
Makes: breakfast skillet for 2
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour and 15 minutes
1-pound baby red bliss potatoes, cut into fourths
2 spicy Italian sausages, removed from casings
1 bunch broccoli rabe, cut into bite-sized pieces
10 medium shallots, cut in thin rings
2 garlic cloves, smashed and slivered
2 tablespoons butter
Extra virgin olive oil
Preheat oven to 350 degrees.
For potatoes & shallots: On a baking sheet, add potatoes and toss with olive oil and salt. Bake for 10 minutes. Add shallot rings, drizzle and toss with more olive oil, and bake for an additional 30 minutes. Potatoes and shallots should be lightly golden.
For sausage: While potatoes and shallots are roasting, in a large pot, cook sausage over medium heat, using a slotted spoon to crumble sausage into small bits as it cooks. Remove sausage from pot using the slotted spoon once all pink is gone (about 7-10 minutes) and set aside in a separate bowl.
For broccoli rabe: In a small pot over medium/low heat, sauté broccoli rabe in a few tablespoons of olive oil for about 3-4 minutes until al dente. Set aside, off the heat.
In a large nonstick skillet, add 3 tablespoons olive oil and 2 tablespoons butter over medium heat. After butter melts, add potatoes and shallots, evenly dispersing throughout the pan. Add crushed garlic cloves throughout. Let mixture sauté over high heat for 10-15 minutes, turning mixture with a large spoon every 5 minutes or so. Potatoes should slowly turn golden brown and crispy.
Optional: place oven on the high broil setting. Place oven-safe skillet directly in the oven for crispier potatoes. I usually leave my skillet in for 10 minutes.
Remove the skillet from the oven. Top with al dente, bright green broccoli rabe.
Scoop into bowls, perhaps with a runny fried egg on top. Serve immediately for breakfast, lunch, or dinner!
The Steps with Video