Breakfast Hash

A hearty, colorful breakfast hash loaded with golden potatoes, savory sausage, tender scrambled eggs, and vibrant veggies. This cozy skillet-style breakfast is satisfying, full of flavor, and perfect for brunch or busy mornings.

Yield

4 servings

Ingredients

3 tablespoons olive oil
4 cups diced potatoes (fresh or parboiled)
1 cup cooked breakfast sausage, sliced or crumbled
1 small red onion, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved (optional)
6 large eggs, beaten
1/4 cup milk or cream
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or rosemary for garnish

Instructions

Step 1: Cook the Potatoes
Heat olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and crisp on the edges. Season with salt, pepper, garlic powder, and smoked paprika.

Step 2: Add the Sausage and Vegetables
Stir in the cooked sausage, red onion, and bell pepper. Continue cooking for 5–7 minutes, until the vegetables soften and everything begins to caramelize. Add cherry tomatoes during the last 2 minutes if using.

Step 3: Scramble the Eggs
In a separate bowl, whisk together the eggs and milk. Push the hash mixture to one side of the skillet. Pour the eggs into the empty side and gently scramble until just set. Fold the scrambled eggs into the hash mixture.

Step 4: Finish and Serve
Taste and adjust seasoning with additional salt and pepper. Garnish with chopped parsley or rosemary. Serve warm straight from the skillet.

Kitchen Tips
Parboiling potatoes 5 minutes before frying makes them extra crispy.
Swap sausage for bacon, ham, or vegetarian sausage.
Add spinach during the last minute for a veggie boost.
Great served with hot sauce or a dollop of sour cream.

Nutritional Information (Per Serving)
Calories 410, Protein 19g, Carbohydrates 32g, Fiber 4g, Net Carbohydrates 28g, Fat 25g, Saturated Fat 7g, Cholesterol 265mg, Sodium 730mg, Sugars 5g, Glycemic Index Medium