Breakfast Sausage Potato Hash
Servings: 4 servings
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
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.
Tips for crispy potatoes: For crispy potatoes, dry thoroughly after washing and dice into small, uniform pieces. Cook in a single layer with generous oil, avoid excessive stirring, and ensure tenderness by checking with a fork or knife for easy penetration.
