top of page
Search

CAST IRON SAUSAGE, POTATOES & EGGS

Sep 11
2 min read

Crispy Sausage & Potatoes, Scrambled Eggs Finished Right in the Pan

Yield: 4 Portions


Some of the best recipes are the ones you remember from growing up—the kind that don’t need much to be really good. Sausage, potatoes, onions and eggs, all cooked together in one pan. It’s simple, comforting, and exactly the kind of food I love to make at home. Everything gets crisp and golden, the eggs go in at the very end, and you bring the whole thing to the table straight from the pan. It doesn’t get much better than that.



Cast Iron Sausage, Potatoes & Eggs

Ingredients

  • 1¼ lb Italian sausage (sweet or hot), casings removed

  • 1½ lb Yukon gold or red potatoes, cut into ½-inch cubes

  • 1 large yellow onion, halved and sliced

  • 8 large eggs, lightly beaten

  • 2 tablespoons olive oil, if the pan needs it

  • Kosher salt and black pepper, to taste

  • 2 tablespoons flat-leaf parsley, chopped

  • ½ cup Parmigiano-Reggiano, grated


Method

  1. Brown the Sausage — In a large cast iron pan over medium-high heat, cook the sausage, breaking it into bite-size pieces, until deeply browned and rendered, about 10 minutes. Remove with a slotted spoon, leaving the fat behind in the pan.

  2. Crisp the Potatoes — Add the potatoes to the rendered fat (with the olive oil if the pan looks dry). Season with salt and pepper. Cook over medium heat, stirring only occasionally, until deeply golden and crisp on most sides, about 15 minutes.

  3. Add the Onions — Stir in the onion and continue cooking until the potatoes are fully tender and the onions are soft and browned at the edges, about 10 more minutes.

  4. Bring It Back Together — Return the sausage to the pan and toss everything together until well combined and everything is crispy and brown.

  5. Drain and Scramble — Tilt the pan and spoon off some of the excess fat, leaving just enough to cook the eggs. Pour in the eggs and cook, stirring gently, until just set and still a little soft.

  6. Finish — Off heat, scatter with the parsley and Parmigiano. Serve straight from the pan.


Chef's Notes: 

  • Small-diced potatoes crisp faster and more evenly than big chunks — that’s what gets everything crispy and brown without the onions burning before the potatoes are done.

  • Sweet or hot sausage both work; use whatever your mother used, or split the difference with one of each.

  • This is a straight-from-the-pan kind of dish — no need to plate it up.

 
 
bottom of page