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!
Portuguese Breakfast Skillet
- 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.