Farmhouse Breakfast Hash
Crispy potatoes, sausage and sweet peppers with eggs cooked right in the skillet.
Published
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
The secret to a hash with real crunch is giving the potatoes a head start and then leaving them alone in a hot pan. Par-cooking means they only need to brown, not cook through.
Serve it straight from the skillet.
Instructions
- Cover the potatoes with cold salted water in a saucepan, bring to a boil and cook for 4 to 5 minutes, until just barely tender. Drain well and let them steam dry.
- In a 12-inch cast-iron skillet over medium-high heat, cook the sausage, breaking it into pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a plate, leaving the fat in the pan.
- Add the oil and potatoes in an even layer. Cook without stirring for 5 minutes, then stir occasionally until crisp and golden all over, 8 to 10 minutes more.
- Add the onion, peppers, salt, paprika and black pepper and cook until the vegetables soften, about 5 minutes. Stir the sausage back in.
- Make four wells in the hash and crack an egg into each. Reduce the heat to medium-low, cover, and cook until the whites are set, 4 to 6 minutes, or longer for firmer yolks.
- Sprinkle with chives and serve immediately.
Notes
Cook eggs until the whites are completely set. For fully cooked yolks, cover and cook a few minutes longer.
Substitutions
For a vegetarian hash, skip the sausage and add a drained can of black beans and a handful of spinach with the peppers.
Storage
Hash without eggs keeps in the refrigerator for 3 days. Re-crisp in a hot skillet and cook fresh eggs on top.
