Oh, Thanksgiving is almost here!! I don’t cook the turkey on this holiday (but my tip if you’re roasting it is to roast it upside down – then all the juices from the dark meat run into the breast). I do cook a side and some desserts and this is the one holiday where I don’t vary much from year to year in what I contribute to the feast:
This year though I’d like to talk about the holiday breakfast. If you’re hosting Thanksgiving you might find yourself with a houseful of family the morning after the holiday and they’re not going to want to eat leftovers for breakfast. Here’s an idea that feeds a group of people (and is also quite tasty for dinner – in fact, we’re having it for dinner tonight).
Andouille Breakfast Skillet
2-3 TB olive oil
2 russet or large red potatoes, peeled & shredded
1 sweet potato, peeled & shredded
1 medium red onion, diced
1 poblano chili, seeded & diced
1 bell pepper, diced
12 oz cooked Andouille sausage, chopped
2 cups shredded cheese
1. Preheat oven to 350.
2. Heat oil in one large, oven-proof skillet over medium-high heat and cook the potatoes, onion and peppers until golden brown – 8 minutes on one side and then flip for another 8 minutes. I salt & pepper the veggies while they are cooking.
3. Stir up the potato mixture and add sausage. Cook until sausage is heated through, about 5 minutes.
4. Make 12 indentations with the back of a spoon in the potato-sausage mixture. Carefully break eggs into each indentation. Put the skillet in the oven (if your skillet handle isn’t oven-proof, wrap it in foil first) and bake until eggs are set – 10-12 minutes. Sprinkle with cheese and put back in oven for another 2 minutes to melt the cheese.
Want some make-ahead breakfast ideas to feed a crowd? Check out this breakfast recipe round-up.