Portuguese Breakfast Skillet
Portagee-style breakfast skillet made home-style the way my grandma used to make. Its kind of like hash but with a rich tomato base. Top with a couple fresh eggs and you have an amazing breakfast or brunch!
- 1 lb Portuguese Sausage, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 large tomato, seeded, chopped, and drained
- 1 large red bell pepper, chopped
- 1/4 cup tomato puree
- 1 tablespoon sriracha
- 1 tablespoon pimiento, sliced
- 1/8 teaspoon red pepper, ground
- 1/8 cup frozen peas, thawed
- 2 russet potatoes, peeled and cut into 1" pieces
Preheat the oven to 350 degrees.
In a skillet cook the sausage, onion, and garlic until the onion is tender, and the sausage is brown. Drain off fat.
Stir in tomatoes, bell pepper, tomato puree, pimento and ground red pepper. Bring to boiling; reduce heat. Simmer, uncovered about 15 minutes or till the liquid is almost evaporated.
In a cast-iron skillet, add 1/4 cup oil and heat on med-high heat. Add chopped potatoes, turn heat to high and allow to cook covered for 10 minutes. Carefully remove cover and stir potatoes. Cover and cook another 3-4 minutes. Remove from heat and drain excess oil. Add sausage mixture on top of potatoes and toss. Carefully break 2-6 eggs on top of the mixture, garnish with peas and bake in a 375 degree oven for about 20 minutes or until the eggs are set. Sprinkle with paprika.