Skillet Breakfast Hash
A hearty and satisfying breakfast dish featuring crispy potatoes, sausage, and eggs.
Equipment
- 12-inch skillet For cooking the hash.
Ingredients
Main Ingredients
- 8 slices bacon, chopped
- 8 links breakfast sausage
- 1 small onion, diced
- 1 small red bell pepper, diced
- 3 cloves garlic, minced
- 1.5 lbs Russet potatoes, peeled and diced (about 2 large), about 3 cups
- Salt and pepper, to taste
- 0.25 teaspoon smoked paprika
- 6 large eggs
- 1 cup shredded cheddar cheese or favorite cheese
- 2 stalks green onions, chopped for garnish
- Salsa for serving
- Hot sauce for serving
- No alcoholic drinks allowed please substitute with a non-alcoholic option.
Instructions
- Cook sausage links in a 12-inch skillet over medium heat until browned and cooked through, about 8-10 minutes. Remove and place on a paper towel-lined plate.
- In the same skillet, cook bacon until crisp, about 5-7 minutes. Remove, leaving 3-4 tablespoons grease in the pan.
- Add potatoes to the skillet in a single layer, season with salt and pepper. Cook until crispy and fork-tender, about 10-12 minutes.
- Push potatoes to the side and sauté onion, bell pepper, and garlic for about 3 minutes.
- Chop the sausage into bite-sized pieces and return both sausage and bacon to the skillet. Sprinkle with smoked paprika.
- Create 6 wells in the skillet and crack an egg into each well. Season with salt and pepper. Sprinkle shredded cheese over everything.
- Cover the skillet with a lid and cook over low heat until the egg whites are set and cheese is melted, about 5-7 minutes.
- Garnish with green onions and serve with salsa and hot sauce.
Notes
For a spicier kick, add diced jalapeños or a dash of cayenne pepper to the hash.