These extra-crispy breakfast potatoes are prepared in a single skillet with onions, sausage, bell peppers, and an optional drizzle of maple syrup!
Cut the potatoes into cubes of equal size. Mine were about ¾ of an inch wide and thick. Larger cubes will take longer to cook. Season with salt, pepper, garlic powder and paprika. Set aside.
Heat one Tablespoon of the olive oil over medium heat in a large skillet (preferable cast iron).
Add the onions and cook for about 5 minutes, until they begin to soften.
Add the sausage links and cook and crumble them for about 10 minutes. Once cooked through, remove the onions and sausage from the pan and set aside. Leave the sausage drippings in the pan.
Increase the heat to medium-high. Add the potatoes to the pan, use a metal spatula to scrape up the bottom to get the flavor from the sausage.
Leave the potatoes untouched for about 7 minutes to allow them to get a nice golden sear on the bottom. Tossing them too often won’t allow them to get color or crisp up. If necessary, add another Tablespoon of olive oil, only if the potatoes are sticking to the bottom too much.
Check one of the potato cubes, once it’s nice and crisp and golden on the bottom, toss the potatoes around to allow the other side to cook. Leave them untouched again for another 5 minutes or so.
Add the diced bell pepper and the sausage/onion mixture. Toss to combine and cook for another 5-10 minutes, until the peppers have softened slightly and the potatoes are cooked through and have reached your preferred golden color.
If you prefer a sweeter taste, add the tablespoon of maple syrup and toss before serving. Top with green onions and enjoy!