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Savory Coffee-Rubbed Breakfast Skillet with Crispy Hash Browns

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A flavorful breakfast skillet featuring coffee-rubbed sausage, crispy hash browns, sautéed veggies, and eggs, all cooked in one pan for a quick and satisfying meal.

Ingredients

Scale
  • 2 tablespoons finely ground coffee (dark roast preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder (optional)
  • 1 pound breakfast sausage or thick-cut bacon, sliced or crumbled
  • 4 cups frozen shredded hash browns, thawed
  • 1 small yellow onion, diced
  • 1 bell pepper, diced (red or green)
  • 4 large eggs (room temperature)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • Fresh parsley or chives, chopped (for garnish)
  • Optional: 1 cup shredded cheddar or pepper jack cheese
  • Optional: Hot sauce or salsa for serving

Instructions

  1. Prepare the coffee rub by combining ground coffee, smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and chili powder (if using) in a small bowl.
  2. Toss the breakfast sausage pieces in about 2 tablespoons of the coffee rub, coating evenly. Let rest while prepping veggies and hash browns.
  3. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add coffee-rubbed sausage in a single layer and sear without moving for about 3 minutes to develop a crust. Stir and cook until browned and cooked through, about 5-7 minutes total. Remove sausage to a plate, leaving drippings in the pan.
  4. Add diced onion and bell pepper to the skillet with sausage drippings. Cook over medium heat, stirring occasionally, until softened and slightly caramelized, about 5 minutes. Season lightly with salt and pepper. Transfer veggies to the plate with sausage.
  5. Add butter and remaining olive oil to the skillet over medium heat. Spread thawed hash browns evenly in the pan, pressing down gently. Cook undisturbed for 5-6 minutes until bottom is golden and crispy. Flip carefully in sections and cook the other side for another 5 minutes until crisp and browned.
  6. Return cooked sausage and sautéed veggies to the skillet, mixing gently with hash browns. If using cheese, sprinkle evenly over the top and cover skillet with lid or foil for 2-3 minutes to melt.
  7. Clear spaces in the skillet mixture and crack eggs directly onto the pan. Reduce heat to medium-low and cook until whites are set but yolks remain runny, about 3-4 minutes. For firmer yolks, cover briefly or flip eggs carefully (over-easy style).
  8. Garnish with chopped fresh parsley or chives. Serve hot with optional hot sauce or salsa.

Notes

Thaw and pat dry frozen hash browns before cooking for best crispiness. Use room temperature eggs for even cooking. Avoid stirring sausage too frequently to develop a caramelized crust. Cheese is optional but adds creamy richness. For dairy-free, substitute butter with coconut oil and use vegan cheese or skip cheese. Can bake at 400°F for 10 minutes to melt cheese and cook eggs through if preferred.

Nutrition

Keywords: coffee rub, breakfast skillet, hash browns, savory breakfast, coffee seasoning, crispy potatoes, sausage skillet, easy breakfast

Find it online: https://rowanrecipes.com/savory-coffee-rubbed-breakfast-skillet-with-crispy-hash-browns-recipe/