‘Tater Skillet Breakfast

Pin It    



2 fresh hot or sweet Italian sausages (about 8 ounces), casings removed
1 1/2 teaspoons vegetable oil
4 cups frozen hash browns (from a 16-ounce package)
Salt and freshly ground black pepper
1/2 cup quick-cooking grits
2 ounces cheddar cheese, shredded (about 1/2 cup)
4 extra-large eggs


Crumble the sausage into a medium ovenproof skillet; cook over medium heat until brown. Transfer sausage to a paper towel-lined plate.

Add the oil to the skillet; cook the hash browns in oil according to package instructions, seasoning with salt and pepper.

Meanwhile, in a medium saucepan, bring 11Ú2 cups salted water to a boil. Stir in the grits; reduce heat to medium-low. Cook about 5 minutes or until thickened, stirring frequently. Stir in the cheese.

Preheat the broiler. Using a slotted spoon, scatter the sausage over the hash browns. Pour the cheese grits over the sausage and smooth out the top. With the back of a spoon, make 4 shallow wells in the grits and break one egg into each well. Season the eggs with salt and pepper and put the pan under the broiler until the eggs are set to your liking (about 4 to 5 minutes for a medium-set yolk).

Servings: 4
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

Print this Recipe

Follow the Deen Brothers Here
Follow Bobby Deen Here
Follow Jamie Deen Here

Last week I asked 20 questions, and now I’ve got some answers for you!


While Bobby is busy on his book tour, take a minute to meet his wife, Claudia, and listen to her newest podcast.


Explore the Deen Bros Interactive Map for cool places, recipes, pictures, and more!

Jamie Deen’s Good Food


Bobby’s Everyday Eats


All content © 2010 Deen Bros Enterprises