Cowboy Skillet New Potato Medley, Italian Sausage and Eggs

Cowboy Skillet: New Potato Medley, Italian Sausage and Eggs

Course Brunch, Main Course
Cuisine American
Keyword brunch, lunch, dinner,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • New Potato Medley  quartered (roughly 2 cups)
  • 1/4 Onion sliced
  • 1/8 cup Oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 tbsp. Fresh rosemary leaves minced
  • 6 Oz Ground Italian Sausage mild
  • 5-6 Organic Large Eggs


  • Chives or Scallions


  1. Cut the potatoes in quarters and place in a bowl with salt, pepper; toss until the potatoes are well coated. Heat oil and drop potatoes carefully few at the time. Flip potatoes several times with tongs during cooking to ensure even browning. About halfway through add sliced onion and mix until everything is completely done. Potatoes should be crispy. Sprinkle minced fresh rosemary leaves. Spoon out unwanted oil, if you wish. (Read notes*)
  2. While potatoes are cooking, in the other frying pan, saute on medium-high heat, seasoned ground Italian sausage for a few minutes or until it is no longer pink/bloody.
  3. Add sauteed ground Italian sausage on the potatoes and onion. Mix it very well and break eggs (sunny side up), add few dashes of salt to season eggs. Try to go in between, allowing the egg whites to go all around and under potatoes and sausage, try not to break egg yolks. Once the egg whites are getting almost cooked, turn on the oven broiler on high, and oven baking rack set in the middle.
  4. Place skillet in the oven, under the broiler and let it cook for a minute or two, just so the egg whites could be completely cooked; Egg yolks going to be still a little runny/soft. If you do not like runny/soft eggs just let it cook under broiler longer. If you do not have a heavy skillet, use a regular frying pan, but make sure to wrap panhandle really well with heavy duty aluminum foil (last pic.)
  5. Sprinkle chopped Chives or Scallions on the end and dig in!

Recipe Notes