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Easy Breakfast Hash

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Easy Breakfast Hash combines crispy potatoes, savory breakfast sausage, colorful bell peppers, onions, and skillet-cooked eggs in one hearty meal. This customizable one-pan breakfast is perfect for a filling weekend breakfast or brunch.

Ingredients

  • 1 1/2 pounds Russet or Yukon Gold potatoes, cut into 1/2-inch cubes
  • 8 ounces breakfast sausage
  • 4 large eggs
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese, optional
  • 2 tablespoons chopped green onions, optional
  • 2 tablespoons chopped fresh parsley, optional

Instructions

  1. Wash the potatoes and cut them into 1/2-inch cubes. Peel them first if desired.
  2. Heat a large skillet over medium heat. Add the breakfast sausage and cook for 5 to 7 minutes, breaking it into small crumbles, until browned and completely cooked through.
  3. Transfer the cooked sausage to a plate, leaving a small amount of rendered fat in the skillet.
  4. Add the olive oil or butter to the skillet as needed, followed by the diced potatoes. Season with smoked paprika, garlic powder, salt, and black pepper.
  5. Cook the potatoes for 12 to 15 minutes, stirring occasionally. Allow them to remain undisturbed for several minutes at a time so they develop crisp, golden edges.
  6. Add the diced onion, red bell pepper, and green bell pepper. Continue cooking for 5 to 7 minutes, or until the vegetables are tender and the potatoes are cooked through.
  7. Add the minced garlic and cook for about 30 seconds, until fragrant.
  8. Return the cooked sausage to the skillet and stir until evenly combined with the potatoes and vegetables.
  9. Make four small wells in the hash and crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 4 to 7 minutes, or until the egg whites are set and the yolks reach the desired doneness.
  10. If using cheddar cheese, sprinkle it over the hash during the final few minutes of cooking and cover until melted.
  11. Garnish with chopped green onions or fresh parsley if desired and serve immediately.

Notes

  • Cut the potatoes into small, evenly sized cubes so they cook at the same rate and develop crispy edges.
  • A large skillet provides enough room for the potatoes to brown instead of steaming from overcrowding.
  • Avoid stirring the potatoes constantly. Leaving them against the hot skillet for several minutes at a time encourages browning.
  • Leftover cooked potatoes can be used to reduce the cooking time. Cook them in the skillet until heated through and crisp around the edges.
  • For a bacon variation, replace the sausage with chopped bacon and use some of the rendered bacon fat to cook the potatoes.
  • For a meatless version, omit the sausage and add vegetables such as mushrooms, zucchini, spinach, corn, or tomatoes.
  • Sweet potatoes can replace the Russet or Yukon Gold potatoes for a sweeter variation.
  • Store leftover potato, sausage, and vegetable hash in an airtight container in the refrigerator for 3 to 4 days. For the best texture, cook fresh eggs when reheating leftovers.
  • Reheat the hash in a lightly greased skillet to restore the potatoes’ crispy texture.

Nutrition

Find it online: https://thefamilycooking.com/easy-breakfast-hash-2/