Sausage and Egg Hash

A flavorful and quick breakfast-for-dinner or any-time meal, combining savory breakfast sausage, tender potatoes, and colorful vegetables, topped with perfectly cooked eggs.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.89/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• one-pot
• quick
• sauté
• savory

Ingredients

• 1 pound breakfast sausage
• 2 Russet potatoes (peeled and diced into 1/2 inch cubes)
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 large eggs

Instructions

1. In a large skillet, cook the bulk breakfast sausage over medium heat, breaking it into crumbles, until browned and cooked through. Remove the sausage with a slotted spoon, reserving about 1 tablespoon of drippings in the skillet. Set the sausage aside.
2. Add the 1 tablespoon olive oil to the skillet with the sausage drippings. Add the diced Russet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften and brown.
3. Stir in the chopped yellow onion and red bell pepper. Continue to cook for another 5-7 minutes, until the vegetables are tender. Add the garlic powder, smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, stirring to coat the vegetables and potatoes.
4. Return the cooked sausage to the skillet with the potato and vegetable mixture. Stir to combine.
5. Create four wells in the hash mixture. Carefully crack one large egg into each well. Cover the skillet and cook for 4-7 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
6. Serve immediately, perhaps with a dash of your favorite hot sauce, if desired.

Notes

This hash makes for great leftovers, perfect for a quick breakfast. You can also customize with other vegetables like zucchini or mushrooms.

Nutrition (per serving)

• Calories: 619
• Protein: 24.8 g
• Carbohydrates: 32.8 g
• Fat: 38.8 g
• Fiber: 3 g
• Sodium: 800 mg
• Saturated Fat: 12.5 g
• Sugar: 1.2 g
• Cholesterol: 200 mg