This classic breakfast potato hash is made with breakfast sausage, red potatoes, onion, red and green bell peppers, eggs, and cheese.
A breakfast skillet is a great way to start the day with a hearty and flavorful meal, combining ingredients like potatoes, veggies, and protein for a satisfying and delicious meal. Plus, you can easily customize this recipe with the veggies you have on hand.
If you like this breakfast recipe, try my white gravy and French toast casserole.
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Recipe Highlights
- Easy recipe: This breakfast hash is easy to put together.
- Basic ingredients: This recipe uses simple ingredients, such as potatoes, sausage, vegetables, and common spices, to create a delicious and straightforward breakfast potato hash recipe.
- Hearty breakfast: This is one of my favorite breakfast meals for weekend breakfasts because it has everything all in one skillet.
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Ingredients
- Vegetable oil: A neutral cooking oil used for sautéing and frying.
- Red potatoes: Redskin potatoes are diced into small pieces for even cooking.
- Breakfast sausage: Seasoned ground sausage typically made from pork.
- Onion: White onion, yellow onion, or sweet onion, diced.
- Red bell pepper: A mild pepper, deseeded and diced.
- Green bell pepper: A mild pepper, deseeded and diced.
- Garlic: Minced (cut into very small pieces)
- Paprika: Ground spice for flavor and color.
- Ground cumin: Spice with earthy, warm flavor.
- Kosher salt: Coarse salt.
- Black pepper: Ground black peppercorns for seasoning.
- Eggs: Large eggs.
- Cheddar cheese: Shredded sharp cheddar to top the hash.
See the recipe card for quantities.
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Add the diced potatoes in an even layer. Cook for about 10-15 minutes, stirring every 5 minutes until golden brown, crispy, and fork-tender. Remove the potatoes from the skillet and set aside.
In the same skillet, add the breakfast sausage, breaking it apart as it cooks. Once it starts to brown, add the diced onion, red and green bell peppers, and minced garlic to the skillet with the sausage. Cook together until the sausage is fully browned and the vegetables are softened.
Add the paprika, ground cumin, salt, and pepper to the sausage and vegetable mixture, stirring well to combine.
Return the cooked potatoes to the skillet with the sausage and vegetables. Stir everything together and cook for another few minutes to allow the flavors to blend.
Make four wells in the hash mixture and crack an egg into each well.
Cover the skillet with a lid and cook over medium-low heat for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
Remove the skillet from the heat. Sprinkle shredded cheddar cheese over the top and allow it to melt. Garnish with chopped fresh parsley, optional.
Tips for Crispy Potatoes
- Dry after washing: Dry them thoroughly before cooking.
- Dice small: Cut them into small pieces that are fairly uniform in size.
- Give them space: Coat them generously in oil, spread them in a single layer, and cook over medium-high heat.
- Don't stir too frequently: Ensure even spacing and don't stir too much. Leave the potatoes undisturbed for about 5 minutes before stirring and continuing to cook. Repeat until the potatoes are done to your liking, about 10 to 15 minutes.
- Tender potatoes: You can check if potatoes are tender by inserting a fork or knife into the thickest part. If it easily pierces through with little resistance, the potatoes are tender. Additionally, you can try breaking a piece with a fork or tasting a small portion to ensure they have the desired texture.
Substitutions
- Vegetable oil: Can be substituted with canola oil or corn oil. You can also use olive oil but it may have a stronger flavor.
- Red potatoes: Substitute with Yukon Gold or Russet potatoes. You can also try sweet potatoes for a different flavor profile. You could also use frozen potatoes like crispy hash browns or diced hash brown potatoes.
- Breakfast sausage: Use turkey sausage or vegetarian sausage for a meatless option.
- Onion: Any onion variety can be used based on preference. I love white onion, yellow onion, sweet onion, or even red onion. You could also use shallots.
- Bell pepper: Replace with orange or yellow bell peppers for variety.
- Green bell pepper, diced: Use poblano or Anaheim peppers for a milder flavor.
- Garlic: Garlic powder or pre-minced garlic can be used as alternatives.
- Paprika: Smoked paprika or cayenne pepper for different flavor profiles.
- Cheddar cheese: Use any preferred cheese like Monterey Jack or mozzarella or a dairy-free alternative.
Variations
Spicy breakfast hash: To make the recipe spicy, consider adding cayenne pepper, cajun spice, red pepper flakes, hot sauce, jalapeños, or spicy sausage. Experiment with these ingredients gradually to achieve your preferred level of heat.
Vegetarian: To make this recipe vegetarian, replace the breakfast sausage with a plant-based or vegetarian sausage alternative.
Equipment
- Cutting board - For preparing the potatoes, bell peppers, and onion.
- Chef's knife - For dicing the veggies.
- Large skillet - If you have a large cast iron skillet, they are great for getting a golden, crispy crust on the potatoes.
Storage
Breakfast hash should be stored in the refrigerator in an airtight container for 3-4 days. Reheat in a skillet over medium heat or in the microwave for 1-2 minutes. Freezing is not recommended.
FAQ
For hash, opt for Russet potatoes, Yukon Gold potatoes, or red potatoes due to their texture. Personal preference may guide your choice.
Hash typically contains chopped meat mixed with diced potatoes and onions.
Pairing
- Toast or English Muffins: Serve with butter or your favorite spread for a simple yet satisfying side that's perfect for dipping into the egg yolks.
- Fresh Fruit or Green Salad: A side of fresh fruit or a simple salad can add a refreshing, sweet contrast to the savory hash, making the meal feel more balanced.
- Avocado Slices or Guacamole: Creamy avocado or a dollop of guacamole can add a rich, smooth texture and healthy fats.
- Yogurt or Cottage Cheese: For a bit of tang and additional protein, a side of yogurt or cottage cheese complements the flavors of the hash well.
- Hot Sauce or Salsa: Offering hot sauce or salsa on the side allows everyone to adjust the spiciness to their liking, adding a zesty kick to the dish.
📖 Recipe
Breakfast Sausage Potato Hash
Ingredients
- 2 tablespoons vegetable oil
- 1 pound red potatoes diced into small pieces
- 1 pound breakfast sausage
- 1 medium onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 large eggs
- ¼ cup shredded sharp cheddar cheese
- Fresh parsley optional garnish
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced potatoes for about 10-15 minutes, stirring every 5 minutes until golden brown, crispy, and fork-tender. Remove the potatoes from the skillet and set aside.
- In the same skillet, add the breakfast sausage, breaking it apart as it cooks. Once it starts to brown, add the diced onion, red and green bell peppers, and minced garlic to the skillet with the sausage. Cook together until the sausage is fully browned and the vegetables are softened.
- Add the paprika, ground cumin, salt, and pepper to the sausage and vegetable mixture, stirring well to combine.
- Return the cooked potatoes to the skillet with the sausage and vegetables. Stir everything together and cook for another few minutes to allow the flavors to blend.
- Make four wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook over medium-low heat for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
- Remove the skillet from the heat. Sprinkle shredded cheddar cheese over the top and allow it to melt. Garnish with chopped fresh parsley, optional.
Notes
Nutrition
Food safety
- Separation: Keep raw meat separate from other ingredients, utensils, and cutting boards to prevent cross-contamination. Use separate cutting boards and utensils for raw meat, and wash them thoroughly with hot, soapy water after use.
- Cooking Temperature: Ensure that meat reaches a safe internal temperature to kill harmful bacteria. For example, pork sausage should be cooked to an internal temperature of 160°F (71°C). Use a food thermometer to check the temperature at the thickest part of the meat.
- Refrigeration: Refrigerate raw meat promptly and store it at temperatures below 40°F (4°C) to slow bacterial growth. Thaw frozen meat in the refrigerator, not at room temperature, and consume or cook it promptly after thawing.
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