Breakfast Hash
This hearty Breakfast Hash is a simple one-pan meal with crispy potatoes, eggs, onions, peppers, and sausage or bacon. Easy to customize and ready in 30 minutes.
Servings: 4
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
Calories: 591kcal | Carbohydrates: 32g | Protein: 26g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 251mg | Sodium: 1122mg | Potassium: 753mg | Fiber: 3g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 20mg | Calcium: 288mg | Iron: 3mg
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