Hideaway Skillet Recipe

Prep vegetables and aromatics

Peel (if desired) and dice the potatoes into roughly 1/2-inch cubes so they cook evenly. Dice the onion and bell pepper into similar-sized pieces. Mince the garlic cloves and set all vegetables aside.

Heat a 12-inch oven-safe skillet (cast-iron preferred) over medium heat. Add the butter and olive oil and swirl until butter has melted and begins to foam.

Add the diced potatoes in an even layer. Season with 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Cook, stirring occasionally, until potatoes are golden and just tender, about 10–12 minutes.

Push the potatoes to one side of the skillet and add the diced onion and bell pepper to the cleared space. Sauté until softened and translucent, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant. Combine onions, peppers and potatoes in the skillet.

Move the potato/vegetable mixture to the edges to make room in the center. Add the ground sausage to the center of the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. If sausage releases excess fat, spoon off and reserve, leaving about 1 tablespoon in the skillet for flavor.

Stir the cooked sausage into the potato and vegetable mixture. Add the chopped cooked bacon and mix evenly.

Pour in 1 cup chicken stock (or water) and scrap up any browned bits from the bottom. Bring to a gentle simmer and cook 2–3 minutes to let flavors meld and liquid reduce slightly.

Stir in 1/2 cup shredded cheddar and 1/2 cup shredded pepper jack into the skillet mixture until evenly distributed. Taste and adjust seasoning with the remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp smoked paprika as desired. Add 1 tsp hot sauce if using and mix.

Make six evenly spaced wells in the mixture with the back of a spoon. Crack an egg into each well. Season each egg lightly with a pinch of salt and pepper.

Sprinkle the remaining 1/2 cup cheddar and 1/2 cup pepper jack over the entire skillet, taking care not to cover the yolks completely if you want them runny.

Transfer the skillet to a preheated 425°F (220°C) oven. Bake until eggs are set to your liking and cheese is bubbly, 6–10 minutes for slightly runny yolks, or 10–14 minutes for firmer yolks.

Remove skillet from oven using oven mitts. Let rest 2 minutes.

Top the skillet with sliced green onions, chopped parsley and pickled jalapeños if using. Drizzle additional hot sauce to taste.

Serve the Hideaway Skillet hot, straight from the skillet, with crusty bread or tortillas for scooping. Each serving should include an egg and a generous portion of the potato-sausage-cheese mixture.