Welcome to “Eating Plebian: Command Performance Edition,” where I show you how to make a delicious and easy Greek brunch skillet with sausage and cheese using whatever ingredients you have in your pantry and fridge. This recipe is perfect for any home cook who needs to whip up a satisfying meal without much prior planning or preparation. We’ll start by seasoning and browning potatoes, and then we’ll add some cheesy kielbasa, cherry tomatoes, and onions before finishing everything in the oven to create a rich, savory skillet. Finally, we’ll top it with perfectly cooked eggs and melted cheese. This dish is incredibly flexible, allowing you to easily substitute ingredients and use up what you have, which is a great way to save money and extend your food budget.
Special Equipment:
Large steep-sided oven proof skillet
Ingredients:
- 2-3 tablespoons cooking oil
- 3 large chopped russet potatoes, or a similar waxy potato like new potatoes or Yukon Golds
- 3 tablespoons of your favorite Greek seasoning
- 1 tablespoon cracked rosemary, plus a little more
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 pound of cheese kielbasa, preferably beef
- 1 half-lemon’s worth of fresh lemon juice
- 4 ounces of cherry tomatoes, split in half
- 1 onion, chopped into quarters
- ¾ cup of cheese (about 6 ounces)
- ½ cup of chopped scallions, with some reserved for garnish
- 4 eggs
- 1 ½ tablespoons of butter
Directions:
Preheat your oven to 375°F.
In a bowl, toss the potatoes with about 2 to 3 tablespoons of cooking oil. Add the Greek seasoning, rosemary, salt, and pepper, and toss to coat everything evenly. This is done to ensure the herbs and spices stick to the potatoes before they hit the skillet.
Heat a heavy-duty, high-sided skillet over medium heat. Add the seasoned potatoes and brown them on the outside for about 5 to 7 minutes, scraping them continually to prevent burning. You are not trying to cook them all the way through at this stage, as they will finish cooking in the oven. The potatoes should be cooked about halfway to two-thirds of the way through.
Add the sausage to the skillet with the potatoes and cook until it gets a little bit of a sear on the outside. Since many smoked sausages are pre-cooked, you don’t need to worry about cooking it to a specific temperature. Be careful not to cook the sausage for too long, or the cheese inside will come out.
Add the fresh lemon juice and cherry tomato halves.
Place the skillet in the oven for about 15 minutes, checking on it every five minutes. At the first five-minute check, take the skillet out and add the onion quarters around the periphery, rather than mixing them in. The onions are added this way to accommodate family preferences.
While the skillet is in the oven, cook the eggs to your preference in a separate non-stick pan. Melt about 1 ½ tablespoons of butter over a heated pan. Season the eggs with a light dusting of salt and pepper.
After the skillet has been in the oven for the full 15 minutes and the potatoes are golden and done, pull it out and sprinkle in most of the scallions and all of the cheese. Reserve some scallions for garnish.
Place the skillet back in the oven for a short time, just long enough for the cheese to melt.
Once the cheese is melted, remove the skillet from the oven. Top with the cooked eggs and the reserved scallions. The dish is now ready to be plated and served.
This is a flexible dish that can be adapted with other ingredients you might have on hand, such as mushrooms.
Serves 4
