Greek Sausage and Egg Skillet


  • 2 tablespoons olive oil
  • 2 cups frozen, Southern-style hash brown potatoes
  • 1/2 a red onion, chopped
  • 8 ounces turkey sausage, sliced
  • 2-3 cups veggies of choice (I typically use a combination of spinach, bell peppers, tomato grapes, and mushrooms)
  • 2-3 tablespoons black olives, sliced
  • 4 eggs
  • 1/4 cup milk
  • 1/4 teaspoon dried oregano or 1 teaspoon fresh, chopped
  • kosher salt and freshly ground pepper
  • 1/3 cup feta cheese
  • Optional:  toasted corn tortillas for serving


  1. Over medium high heat, saute the onion, potatoes, and sausage in a large cast iron skillet coated with the olive oil.  Stir occasionally.  If necessary, you may drizzle a little extra oil if the potatoes begin to stick as they cook.  If using mushrooms, I add them in the beginning.  I like the mushrooms a little more well done and the other veggies more on the raw-but-warm side.
  2. Meanwhile, in a separate bowl, beat the eggs with the milk, oregano, and salt and pepper to taste.
  3. Once the potatoes/sausage mixture begins to brown, add the remaining vegetables and black olives, stirring to combine.  Reduce the heat to medium and pour the egg mixture over top of the sausage/veggie mixture.  Cook, inverting to incorporate and cook throughout, until eggs are done to your liking.  I like the eggs to retain just a bit of moistness.
  4. Remove from heat and sprinkle with feta.  Serve over a toasted corn tortilla, if desired.

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