Breakfast Hash

Diced potatoes are pan-fried until deeply golden and crisp, then tossed with sautéed peppers, onions, and savory breakfast sausage. Each portion is finished with a fried egg on top so the yolk runs into every bite.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 1 1/2 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
• 3 tablespoons olive oil, divided
• 8 ounces breakfast sausage links, sliced, or diced ham
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• to taste Salt and black pepper, to taste
• 4 large eggs
• 2 tablespoons chopped fresh chives or parsley
• to taste Hot sauce, for serving

Instructions

1. Parboil the diced potatoes in salted water for 5 minutes, then drain thoroughly and pat dry.
2. Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat and add the potatoes in a single layer.
3. Cook the potatoes undisturbed for 4-5 minutes at a time, flipping occasionally, until deeply golden and crisp on multiple sides, about 15 minutes total.
4. Push the potatoes to one side and add the sausage, cooking until browned.
5. Add the onion and bell peppers to the skillet and cook until softened and lightly charred, about 6 minutes.
6. Stir in the garlic, smoked paprika, garlic powder, salt, and pepper, and toss everything together until evenly combined.
7. In a separate nonstick pan, fry the eggs in the remaining tablespoon of oil to your preferred doneness.
8. Divide the hash among plates, top each portion with a fried egg, and garnish with chives.
9. Serve hot with hot sauce on the side.