Quick and Easy Breakfast Skillet with Blue Smoke Salsa

There are breakfasts that require a cutting board, three bowls, half the refrigerator and enough dirty dishes to make you reconsider the whole idea.

This is not one of those breakfasts.

This skillet is basically crispy potatoes, browned breakfast sausage, sunny-side-up eggs and a few generous spoonfuls of Blue Smoke Salsa.

That’s it.

No peppers to chop. No onions to dice. No tomatoes to prep. The salsa already brought those to the party.

And if breakfast somehow turns into brunch because somebody slept a little later than usual on Sunday morning, we’re certainly not judging.

Blue Smoke Breakfast Skillet

Serves: 3–4
Prep time: 10 minutes
Cook time: 25–30 minutes

Ingredients

• 1 pound breakfast sausage
• 1 pound Yukon Gold or russet potatoes, cut into small cubes
• 2 tablespoons cooking oil, as needed
• 3 to 4 large eggs
• 3/4 to 1 cup Blue Smoke Salsa, plus more for serving
• Kosher salt
• Freshly ground black pepper
• Chopped fresh cilantro for garnish

Directions

1. Brown the sausage.

Heat a large cast iron skillet over medium-high heat. Add the breakfast sausage and cook until browned and cooked through, breaking it into bite-sized pieces as it cooks.

Transfer the sausage to a plate, leaving a little of the rendered fat in the skillet.

2. Crisp the potatoes.

Add the diced potatoes to the skillet. If the pan looks dry, add a tablespoon or two of oil.

Season with salt and pepper, then cook over medium to medium-high heat until the potatoes are browned and crispy on the outside and tender in the middle, about 15 to 20 minutes. Stir occasionally, but give them enough time against the hot cast iron to develop a good crust.

3. Bring the sausage back.

Return the browned sausage to the skillet and toss it with the potatoes.

4. Add the eggs.

Create three or four small openings in the potato and sausage mixture and crack an egg into each one.

Reduce the heat slightly, cover the skillet and cook until the egg whites are set but the yolks are still soft and runny.

If you prefer your yolks firmer, leave them on a little longer. We’re not here to police your eggs.

5. Now add the good stuff.

Once the eggs are cooked the way you like them, spoon Blue Smoke Salsa generously around the skillet, concentrating it over the sausage and crispy potatoes.

Finish with a little chopped cilantro and another crack of black pepper.

Serve immediately, preferably straight from the cast iron skillet.

Why Salsa Works So Well Here

Sure, you could dice tomatoes, chop onions, slice peppers and sauté everything separately. You could also spend that time drinking your coffee.

A good salsa already gives you tomatoes, onions, peppers, acidity and seasoning in one spoonful, which makes it one of the easiest ways to wake up a basic breakfast skillet without adding another ten minutes of prep.

And while we obviously think salsa belongs next to a bowl of tortilla chips, this is exactly the kind of recipe that proves salsa can do a whole lot more than chippin’ and dippin’.

Which Blue Smoke Salsa Should You Use?

Mild keeps things classic and lets the sausage and crispy potatoes do most of the talking.

Medium adds a little more personality without taking over breakfast.

Hot is the move if your morning needs assistance.

Whichever one you grab, keep the jar close. There’s a pretty good chance somebody is going back for another spoonful.

One Skillet. Very Little Fuss.

Brown sausage.

Crisp potatoes.

Add eggs.

Spoon on salsa.

Breakfast.

Some mornings really don’t need to be more complicated than that.