Description
A hearty and delicious breakfast hash combining crispy golden potatoes, savory crumbled sausage, sautéed onions and bell peppers, topped with perfectly cooked eggs. This one-pan meal is quick to prepare and perfect for a satisfying morning start.
Ingredients
Scale
Vegetables
- 2 cups diced potatoes
- 1 small onion, diced
- 1 bell pepper, diced
- Fresh parsley for garnish
Protein
- 1 cup cooked sausage, crumbled
- 4 large eggs
Other
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for cooking the potatoes.
- Cook the potatoes: Add the diced potatoes to the skillet and cook, stirring occasionally, until they are golden brown and tender, approximately 10 to 15 minutes.
- Sauté the vegetables: Add the diced onion and bell pepper to the skillet with the potatoes and cook until they are softened, about 3 to 5 minutes.
- Add the sausage: Stir in the crumbled cooked sausage and cook for an additional few minutes until the sausage is heated through.
- Create wells and add eggs: Make four small wells in the skillet mixture and crack one egg into each well carefully.
- Cook the eggs: Cover the skillet with a lid and cook until the eggs reach your desired doneness, typically about 5 minutes for runny yolks or longer for firmer eggs.
- Season and garnish: Season the entire hash with salt and pepper to taste. Garnish with freshly chopped parsley before serving.
Notes
- For extra crispiness, you can parboil the potatoes before dicing and cooking.
- Feel free to substitute sausage with a plant-based alternative for a vegetarian twist.
- Covering the skillet is essential to ensure the eggs cook evenly without drying out the hash.
- This recipe can be doubled easily to serve more people.
- Use a non-stick skillet for best results and easier cleanup.
