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A hearty Breakfast Hash is one of those dishes everyone loves! Crispy potatoes, colorful veggies, savory sausage, and eggs, all cooked in one skillet. It’s quick, customizable, and works just as well for a rushed weekday morning as it does for a cozy weekend brunch.
For more breakfast recipes, try my Crispy Breakfast Potatoes, Sheet Pan Pancakes, or check out the Breakfast Casseroles collection.
5 Keys To A Great Breakfast Hash
- Choose the right potatoes. Gold or yellow potatoes get beautifully creamy in the center with a crisp exterior. Russets get extra-crispy but can fall apart a bit more. Frozen cubed potatoes work perfectly here and save time.
- Cut potatoes evenly. Whether you’re using frozen or fresh, similar-sized pieces ensure even browning and consistent crispiness.
- Use a hot skillet. Give your pan a full 4-5 minutes on medium heat before adding potatoes so they brown rather than steam.
- Keep the eggs soft. Soft-scramble the eggs just until glossy, then pull them off the heat. They’ll finish cooking when stirred back into the hot skillet, so starting soft keeps them from drying out.
- Don’t overcrowd the pan. If the potatoes are packed too tightly, they will get too soft. Spread them out for crispy edges.
RECIPE WALK-THROUGH
How To Make Breakfast Hash
See the recipe card below for full, detailed instructions
Step 1: Preheat the skillet.
Start by heating a large cast iron or stainless steel skillet over medium-low heat for about 5 minutes.
Step 2: Prep and cook the scrambled eggs.
Note: Scrambled eggs can be swapped for sunny-side-up eggs (see below).
Whisk together the eggs, milk (or water), salt, and pepper in a medium bowl.
Add 1 tablespoon of butter to the preheated skillet, then pour in the eggs.
Soft-scramble them, stirring gently until they’re just set.
- Pro Tip: Pull them off the heat while they’re still glossy, as they’ll finish cooking from residual heat. Transfer to a small bowl and keep warm.
Step 3: Cook the potatoes.
Raise the heat to medium, then add the remaining tablespoon of butter, the olive oil, and the potatoes. Spread them into an even layer.
Cook for 8-10 minutes, stirring occasionally, until they’re golden brown with crispy edges.
You’ll know they’re ready to flip when a spatula slides underneath without sticking.
- Pro Tip: Don’t stir too early; let one side crisp before flipping.
Step 4: Add the sausage and veggies.
Push the potatoes over to one side of the skillet. Add the sausage, diced onion, and red bell pepper to the empty space.
Cook for about 5 minutes, breaking up the sausage as it browns.
- Visual Cue: Watch for fully cooked sausage, tender veggies, and a nice mix of browned bits on the bottom of the pan.
Step 5: Make the sunny-side-up eggs (option).
Cook the potatoes, sausage, and veggies as directed. Make 4 small wells in the hash and crack an egg into each one.
Reduce the heat to low, cover tightly, and cook until the whites are set but the yolks are still runny, about 4 minutes.
Step 6: Combine everything.
Reduce the heat to low. If using scrambled eggs, add them back into the skillet and gently fold everything together.
Top with the cheese and let it melt right into the hash.
Taste and adjust the seasoning before serving.
- Pro Tip: Top with herbs, hot sauce, or green onions if you prefer.
Variations and Serving Suggestions
- Sweet Potato Hash: Swap in diced sweet potatoes and cook until tender.
- Bacon Hash: Replace sausage with chopped bacon.
- Veggie-Forward Hash: Add mushrooms, zucchini, spinach, or tomatoes.
- Spicy Hash: Add diced jalapeños, chipotle powder, or crushed red pepper flakes.
- Serving Suggestions: Serve alongside fruit, toast, pancakes, or French toast.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Reheat in a skillet over medium heat until warm. Add a splash of water and cover the pan to help bring back moisture if needed. You can also reheat individual portions in the microwave.
- Freezing – You can freeze breakfast hash without eggs for up to 3 months. Note that the texture will be softer.
- Make Ahead – You can prep the veggies and cook the sausage and scrambled eggs ahead of time. Store them in the fridge and cook the potatoes fresh for the best texture. If using sunny-side-up eggs, cook them fresh. They do not store or reheat well on the hash.
Frequently Asked Questions
How do you get breakfast hash crispy?
Start with a fully preheated skillet, spread the potatoes in a single layer, and don’t stir too often. Too much movement prevents browning.
What potatoes work best?
Gold/yellow potatoes are creamy and hold their shape. Russets get extra crispy. Frozen southern-style cubed potatoes are the easiest and work great.
Can I use bacon instead of sausage?
Yes, bacon adds great flavor. Cook it first, drain most of the grease, and keep a tablespoon or so for perfect browning.
Should I cook eggs in the skillet or separately?
Either works. Cooking them right in the hash is the easiest and most flavorful, but fried or poached eggs on top give you a pretty presentation.
More Breakfast Recipes
- Tater Tot Breakfast Casserole
- Hash Brown Waffles with Egg & Cheese
- Croissant Breakfast Casserole
- Freezer Breakfast Sandwiches
Breakfast Hash
Ingredients
- 4 Large eggs
- 1 tablespoon Milk or water
- ½ teaspoon Kosher salt
- Black pepper to taste
- 2 tablespoons Salted butter divided
- 1 tablespoon Olive oil
- 3 cups Southern style hashbrowns frozen cubed potatoes
- 8 ounces Bulk breakfast sausage
- 1 Small yellow onion about 1 cup, diced
- 1 Small red bell pepper about 1 cup, diced
- 1 cup Grated colby jack or pepper jack cheese
- Additional salt & pepper to taste
- Optional garnishes: Sliced green onion, chopped chives, chopped parsley
Instructions
- Heat a large cast iron or non stick skillet over medium low heat until thoroughly heated, about 5 minutes.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Add 1 tablespoon butter to the preheated skillet, followed by the eggs. Cook and stir until eggs are soft scrambled, remove from heat to a small bowl and keep warm.
- Raise heat to medium. Once hot, add remaining butter, olive oil and the potatoes to the skillet. Cook, stirring occasionally, until potatoes are golden brown and almost cooked through, about 8-10 minutes.
- Push potatoes to one side and add the sausage, onion and bell pepper. Cook, breaking up sausage, until sausage is cooked through and veggies are tender, about 5 minutes.
- Reduce heat to low. Add eggs back into pan and stir everything together. Top with the cheese and allow to melt, taste and adjust seasoning, then serve immediately with any desired garnishes.
- For sunny side up eggs: Begin recipe by cooking the potatoes, sausage and veggies as directed. Make 4 wells on the hash and break one egg into each well. Reduce heat to low, cover pan tightly, cook until whites are firm and yolks are still runny, about 4 minutes. Top with cheese, melt, serve with any desired garnishes.
Notes
- Fresh russet potatoes can be used in place of frozen. Make sure to do a small dice so they cook quickly.
- Shredded hash browns can be used instead of cubed potatoes. They cook a little faster, so keep an eye on the pan and reduce the cook time as needed.
- Don’t stir the potatoes too early; let them get a little brown first.
- Swap the sausage for bacon or turkey sausage if you prefer.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating – Reheat in a skillet over medium heat until warm. Add a splash of water and cover the pan to help bring back moisture if needed. You can also reheat individual portions in the microwave.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
