Breakfast Hash
A hearty skillet breakfast with crispy potatoes, savory sausage, and colorful vegetables, all topped with perfectly cooked eggs. A complete meal in one pan.
Ingredients
- 1 lb russet potatoes, diced into 1/2-inch cubes
- 1/2 lb breakfast sausage, casings removed if using links
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 4 large eggs
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, sliced
- 1/2 cup cheddar cheese, shredded
Instructions
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1
Heat 1 tablespoon of 2 tbsp olive oil in a large skillet over medium-high heat.
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2
Add 1 lb diced into 1/2-inch cubes russet potatoes to the skillet. Season with half of the 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Cook, stirring occasionally, until potatoes begin to brown, about 5-7 minutes.
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3
Reduce heat to medium, cover the skillet, and continue cooking until potatoes are tender, about 5 more minutes. Transfer potatoes to a plate and set aside.
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4
In the same skillet, add 1/2 lb casings removed if using links breakfast sausage. Cook, breaking it apart with a spatula, until browned and fully cooked to an internal temperature of 160°F (71°C), about 5 minutes.
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5
Add 1 diced onion and 1 diced bell pepper to the skillet. Cook until vegetables are softened, about 3-4 minutes.
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6
Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
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7
Return the cooked potatoes to the skillet and mix with the sausage and vegetables. Season with the remaining salt, pepper, and paprika.
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8
Create wells in the hash mixture for the eggs. Crack 4 large eggs into the wells.
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9
Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 3-5 minutes. For fully cooked eggs, cook for an additional 1-2 minutes.
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10
Sprinkle with 1/2 cup shredded cheddar cheese if desired, cover until melted.
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11
Garnish with 2 sliced green onions and serve hot.