Ingredients
Method
- Prep the potatoes: Place the cubed potatoes in a bowl of cold water while you prep everything else. This helps draw out excess starch so they get crispier. Drain well before using.
- Cook the sausage: Heat a large 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula as it cooks, for about 5-6 minutes until browned and cooked through (internal temperature of 160°F). Remove to a plate and set aside.
- Cook the vegetables: In the same skillet with the rendered sausage fat, add the olive oil. Add the onions and bell peppers. Cook for 4-5 minutes over medium heat, stirring occasionally, until the vegetables begin to soften and release some moisture.
- Add the potatoes: Drain the potatoes well and spread them in a single layer in the skillet. Do not stir immediately — let them cook undisturbed for about 3 minutes so they develop a crust on one side, then stir and continue cooking another 5-7 minutes until golden brown and tender when pierced with a fork.
- Combine: Return the cooked sausage to the pan along with the garlic. Stir everything together and cook for 1 minute until fragrant. Season generously with salt and pepper.
- Add eggs: Make small wells in the hash and crack an egg into each one. Cover the skillet and cook for 4-6 minutes, depending on how runny you like your yolks. The whites should be set but not rubbery.
- Finish and serve: Remove from heat and sprinkle with red pepper flakes if using. Serve immediately while hot.
Nutrition
Notes
I keep this in rotation because it uses whatever vegetables are lingering in the fridge — last week it was broccoli stems, before that it was a half-zucchini. The key is dicing everything to roughly the same size so they cook evenly, and not overcrowding the pan.
One tip I've found makes all the difference: add the potatoes straight from cold water into the hot oil. They'll sear instead of stewing on top. It's a small step that keeps them crispy underneath while the edges turn golden and crisp.