Smothered Skillet Recipe

Preheat and heat skillet

Place a large 12-inch oven-safe or stovetop skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter; allow butter to melt and foam but not brown.

Add the diced onion and green pepper to the skillet. Sauté, stirring occasionally, until softened and beginning to brown, about 5 minutes.

Push the vegetables to one side, add the remaining 1 tablespoon butter to the empty side and then add the thawed hashbrowns in an even layer. Press down gently with a spatula.

Season the hashbrowns and vegetables with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Let hashbrowns cook undisturbed 4–6 minutes until the bottom is golden brown and crisp. Stir or flip sections and cook another 3–4 minutes until mostly cooked and crisp to your liking. Mix vegetables into the hashbrowns and spread into an even layer across the skillet. Reduce heat to medium-low and keep warm while you prepare the eggs and gravy.

Prepare egg mixture

In a medium bowl whisk together 4 large eggs, 2 tablespoons milk, 1/4 tsp salt, and 1/4 tsp black pepper until blended and slightly frothy.

Make four shallow wells evenly spaced in the hot hashbrown layer. Pour the egg mixture over the hashbrowns and into the wells (or if you prefer, scramble the eggs directly into the hashbrowns). Cook over medium-low heat, gently stirring the eggs at the edges until they set to your preference — about 3–6 minutes for slightly runny to fully set. Sprinkle 1 cup shredded cheddar evenly over the hashbrowns and eggs, cover the skillet with a lid for 1–2 minutes to melt the cheese.

Brown sausage

Meanwhile, in a separate 10-inch skillet over medium heat, add the 12 oz ground pork breakfast sausage. Cook, breaking up with a spoon, until no longer pink and beginning to brown, about 6–8 minutes. If there is excessive grease, drain off 1–2 tablespoons, leaving a little fat for flavor.

Stir in 2 tablespoons butter until melted with the sausage. Sprinkle 3 tablespoons all-purpose flour over the sausage mixture and cook, stirring constantly, 1–2 minutes to eliminate raw flour taste (mixture will thicken and coat the sausage).

Slowly whisk in 2 cups whole milk, scraping up browned bits. Continue whisking and bring to a gentle simmer. Cook until gravy thickens to a smooth, spoonable consistency, 4–6 minutes. If gravy becomes too thick, whisk in up to 1/4 cup hot water or additional milk to reach desired thickness.

Season the gravy with 1 tsp salt and 1 tsp coarse black pepper, taste and adjust seasoning as needed. Keep warm on low heat while finishing the skillet.

Toast 4 slices of your choice of bread in a toaster or in a pan with 2 tablespoons butter until golden. Butter toast if desired.

If using an oven-safe skillet and you want extra browning, place the skillet briefly under a broiler for 1–2 minutes to finish the top (watch closely). Otherwise, proceed to plate directly from stovetop.

To serve, spoon the hot pork sausage gravy generously over the cheesy hashbrown and egg skillet (aim for even coverage). Garnish with chopped fresh parsley and hot sauce if desired. Serve with two slices of toast per person alongside or under a portion of the skillet as preferred.