Breakfast Hash

Name: Breakfast Hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
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

A hearty skillet breakfast with crispy potatoes, savory sausage, and colorful vegetables, all topped with perfectly cooked eggs. A complete meal in one pan.

40 minMediumServes 4420 cal/serving

AmericanBreakfastStovetopStandardHigh FiberHigh ProteinAlcohol-FreeCorn-Free

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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

1

Heat 1 tablespoon of 2 tbsp olive oil in a large skillet over medium-high heat.
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.
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.
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.
5

Add 1 diced onion and 1 diced bell pepper to the skillet. Cook until vegetables are softened, about 3-4 minutes.
6

Add 2 minced garlic cloves and cook for another 30 seconds until fragrant.
7

Return the cooked potatoes to the skillet and mix with the sausage and vegetables. Season with the remaining salt, pepper, and paprika.
8

Create wells in the hash mixture for the eggs. Crack 4 large eggs into the wells.
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.
10

Sprinkle with 1/2 cup shredded cheddar cheese if desired, cover until melted.
11

Garnish with 2 sliced green onions and serve hot.

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Questions

What internal temperature should Breakfast Hash reach?

For Breakfast Hash, the target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork.

Can I make Breakfast Hash dairy-free?

Yes. The dairy in Breakfast Hash is 1/2 cup cheddar cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Breakfast Hash contain eggs?

Yes: 4 large eggs. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Breakfast Hash?

One serving (the recipe makes 4) has 32 g of protein in about 420 calories, alongside 38 g carbohydrate and 18 g fat, plus 8 g fiber and 863 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

How long does Breakfast Hash keep?

Refrigerate what is left of Breakfast Hash within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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