Breakfast Hash
A mixture of sausage, potatoes, onions, peppers, and eggs with cheese all made in a skillet.
Servings 4
Calories 757kcal
Ingredients
- 1 pound ground breakfast sausage
- 1 Tablespoon olive oil
- 2 pounds baby potatoes, diced (can use red or gold)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons salted butter, cubed (divided use)
- 4 large eggs
- ½ cup shredded cheddar cheese (I used a white cheddar)
Instructions
- Cook and crumble 1 pound ground breakfast sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside.
- Add 1 Tablespoon olive oil and 2 pounds baby potatoes, diced to the skillet. Cook until they have started to brown.
- Add in 1 red bell pepper, diced, 1 green bell pepper, diced, 1 medium yellow onion, diced, 4 garlic cloves, minced, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Continue to cook until the potatoes are cooked through and the onions and peppers have softened.
- Then stir the ground sausage back into the skillet.
- Make four holes in the hash brown mixture and add 1/2 Tablespoon cubed salted butter to each hole.
- Crack an egg into each hole.
- Sprinkle ½ cup shredded cheddar cheese over the potatoes and eggs.
- Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 757kcal | Carbohydrates: 49g | Protein: 32g | Fat: 49g | Sodium: 1521mg | Fiber: 7g | Sugar: 5g
