Recipe of the day: Eggless breakfast skillet with sausage

Can’t afford eggs? Try this eggless breakfast recipe that still packs a flavourful punch – even without the main national breakfast ingredient.

If you are lucky enough to find eggs amidst the current great egg shortage in South Africa, you might, however, not be able to afford the stiff prices they are selling for now.

Don’t despair – you can still have a flavourful eggless breakfast to fuel up for the busy day ahead.

We show you how to make a skillet breakfast with hash browns, kale, sausage of your choice and cilantro and avocado sauce for extra flavour.

ALSO SEE: We tasted the newly-launched Kaizer Chiefs chips: Here’s our verdict…

Flavourful eggless breakfast skillet with sausage

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Don’t have eggs? You don’t have to compromise on protein or flavour with this delicious eggless breakfast skillet. It will be delicious served on a slice of toast.

• Author: Cassy Joy Garcia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 1x
• Category: Breakfast
• Method: One pan
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the Breakfast Skillet

• 900g pork breakfast sausage (without casing)
• One head of kale (de-stemmed and chopped)
• 2 tablespoons of lemon juice
• ¾ teaspoon salt
• ¼ teaspoon of pepper
• 3 tablespoons butter (or fat of choice)
• 900g shredded potatoes (or frozen hash browns)

For the Sauce

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• 1 small avocado
• ½ cup cilantro
• 1 tablespoon of lime juice
• ½ teaspoon salt
• 2–3 tablespoons water

Instructions

1. Brown the sausage in a cast iron skillet over medium heat for 7-10 minutes, until browned and crisp. Remove from the pan and set aside.
2. Add the chopped and de-stemmed kale and sauté for 2-3 minutes until the kale is wilted.
3. Add salt and lemon juice to the kale. Add ¼ teaspoon of the salt and the lemon juice, toss to coat, then remove from the pan and set aside.
4. Cook the potatoes. Add the 3 tablespoons butter to the pan. Once melted, add the potatoes to the skillet. Season the potatoes with ½-1 teaspoon of salt (to taste) and ¼ teaspoon of pepper. Cook the potatoes for 5-6 minutes until crisp on one side.
5. Flip the potatoes. Once crisp, flip the potatoes and cook an additional 3-4 minutes on the other side, or until the potatoes are crispy and cooked through.
6. Add the cooked kale and breakfast sausage on top of the potatoes.
7. Add the sauce ingredients in a blender and sdd 1 tablespoon of water at a time and blend until the desired consistency is achieved.
8. Drizzle the sauce on top of the breakfast skillet.
9. Garnish with additional cilantro (if desired) and enjoy.

Notes

3 ways to change up your breakfast skillet

• Add cheese
• Use a different protein. Bacon or ham will also taste great.
• Sub the potatoes. Try sweet potatoes or even shredded carrots.

*This recipe was sourced from www.fedandfit.com