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5 from 1 vote

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!
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Portuguese
Keyword: Portuguese, sausage, skillet, breakfast, pork, home made, tomato
Calories: 1879kj
Author: Wilamina Fernandes


  • 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.


Calories: 1879kj | Carbohydrates: 123g | Protein: 72g | Fat: 125g | Saturated Fat: 43g | Cholesterol: 290mg | Sodium: 5043mg | Potassium: 3890mg | Fiber: 16g | Sugar: 30g | Vitamin A: 7654IU | Vitamin C: 305mg | Calcium: 184mg | Iron: 12mg