Ingredients
Method
Preparation
- Wash and dice the potatoes, bell pepper, and onion.
Cooking
- Heat a little olive oil in a large skillet over medium heat.
- Add the beef sausage, breaking it up into smaller pieces. Cook for about 6-7 minutes, or until browned and cooked through. Remove from the pan and set aside.
- In the same skillet, add more olive oil if necessary. Add the diced potatoes and let them cook for about 10-12 minutes, stirring occasionally, until crispy and golden.
- Once the potatoes are nearly done, add the diced onion and bell pepper. Season with salt and pepper. Sauté together for an additional 5 minutes or until the vegetables are tender.
- In a separate pan, scramble the eggs to your desired consistency. Season with salt and pepper.
- Divide the potato and sausage mixture into bowls, and top each with a portion of the scrambled eggs.
Garnishing
- Enjoy the bowls as they are or add your favorite toppings such as cheese or spicy sauce.
Notes
Store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months. For best results, reheat in the microwave until warmed through.
