Sheepherder's Breakfast

Start your morning with a hearty and comforting Sheepherder's Breakfast, a rustic one-pan meal perfect for fueling your day. This satisfying recipe combines crispy, golden russet potatoes sautéed in butter and olive oil, savory breakfast sausage, and caramelized onions and garlic for a flavor-packed base. Topped with perfectly cooked eggs, gooey melted cheddar cheese, and a sprinkle of fresh parsley, it’s a breakfast skillet that offers a mouthwatering balance of textures and rich, earthy flavors. Ready in just 45 minutes and ideal for feeding four, this easy-to-make dish is perfect for weekend brunches or cozy family breakfasts. Embrace the simplicity and bold flavors of this classic sheepherder’s favorite!

Nutriscore Rating: 46/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium russet potatoes
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 12 ounces breakfast sausage
• 6 eggs
• 1 cup shredded cheddar cheese
• 1 medium yellow onion
• 2 garlic cloves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion and mince the garlic. Chop the fresh parsley for garnish and set aside.

Step 2

In a large skillet or cast-iron pan, heat the butter and olive oil over medium-high heat. Once melted, add the diced potatoes and spread them out in a single layer.

Step 3

Cook the potatoes for 10-12 minutes, stirring occasionally, until they are golden brown and crispy on the outside. Season with salt and pepper.

Step 4

While the potatoes cook, crumble the sausage into a separate skillet over medium heat. Brown the sausage thoroughly for 6-8 minutes, then add the cooked sausage to the potatoes in the larger skillet.

Step 5

In the same skillet used for the sausage, sauté the chopped onion and minced garlic for 2-3 minutes, until fragrant and translucent. Add the onion and garlic mixture to the potato-sausage mixture.

Step 6

Reduce the heat to medium. Crack the eggs directly over the potato mixture, spacing them evenly around the pan. Cover the skillet with a lid and cook for 5 minutes, or until the egg whites are set but the yolks are still runny (or cook to your desired doneness).

Step 7

Sprinkle the shredded cheddar cheese evenly over the top of the dish. Cover again for 1-2 minutes until the cheese is melted.

Step 8

Remove the skillet from heat. Garnish with freshly chopped parsley and serve immediately while hot.

Nutrition Facts

Serving size	(918.3g)

Amount per serving	% Daily Value*
Calories	2395.8

Total Fat 204.4g	0%
Saturated Fat 85.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1508.0mg	0%
Sodium 6506.4mg	0%
Total Carbohydrate 25.3g	0%
Dietary Fiber 2.4g	0%
Total Sugars 5.8g
Protein 103.7g	0%

Vitamin D 246IU	0%
Calcium 1079.0mg	0%
Iron 8.4mg	0%
Potassium 1097.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.1%

Protein: 17.6%

Carbs: 4.3%