Robby’s Favorite Breakfast Skillet Sausage Hash
January 1, 2018
A warm and hearty breakfast option, this Skillet Sausage Hash has always been a staple for my family.
When I was growing up, my mom regularly exhibited her talents in the kitchen. But, every now and then, my dad would seize the opportunity to shine. He didn’t cook much, but when he did, I was always surprised by his skills. On the weekends, I specifically remember him making fantastic breakfast potatoes and delicious hash—a result of his sautéing all sorts of ingredients in one big skillet. Thus, this Skillet Sausage Hash was born!
Hash it Out
Making a good breakfast hash is practically foolproof. It is an excellent way to use up lonely vegetables in the refrigerator and it’s flexible enough that you almost always have the ingredients to make it. As long as you have at least one starchy vegetable, like potatoes, you can then add other flavorings as you see fit.
One Skillet Wonder
The final thing that makes this recipe a real winner, especially for my dad, is the fact that you’ll only need to wash one pan! I doubt this is a coincidence; he was also the designated dishwasher in my family. Investing in a good skillet is an easy way to elevate your credibility in the kitchen. Lately, I’ve been loving my Lodge Cast Iron Skillet. You can see my full review for it here!Print
Skillet Sausage Hash
- Yield: 4 servings 1x
- 3 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 pound baby red potatoes, quartered
- Kosher salt and cracked black pepper
- 1 Spanish onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, seeded and minced
- 1/8 pound cheddar cheese, grated (½ cup)
- 4 large eggs
In a large heavy skillet set over medium-high heat, heat 1 tablespoon of the olive oil. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 minutes. Transfer it to a paper towel-lined plate.
Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the potatoes, season liberally with salt and pepper, and sauté until golden brown, 10 to 12 minutes. Add the onion, bell peppers, and jalapeno, and cook for 5 more minutes. Stir in the cooked sausage and the cheese, and season to taste with salt and pepper.
Crack the eggs onto the hash in the skillet. Cover with a lid and cook until eggs are set, 8 to 10 minutes. Divide the hash and eggs among four plates and serve.
- Category: Breakfast