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Sausage and Peppers Breakfast Hash

overhead of fork piercing runny yolk on top of a plate of sausage and peppers breakfast hash, with a cup of coffee

By popular demand – here is a simple, easy, delicious recipe for my favorite sausage and peppers breakfast hash. Perfect for breakfast (duh) or breakfast for dinner – you can have this on the table in under 30 minutes!

Scale

Ingredients

1/2 lb Italian sausage (23 links)
1 red bell pepper, diced
1 green bell pepper, diced
Kosher salt
Black pepper
1/2 tsp dried oregano
2 garlic cloves, minced
3 T olive oil
3 small yukon gold potatoes, diced (about 1 lb)
4 large eggs
2 scallions, sliced
Optional: hot sauce for serving

Instructions

Brown the sausage in a large skillet, set over medium-high heat for about 5 minutes, using a spatula to break up any large pieces.

While your sausage cooks, dice your bell peppers and mince your garlic. When sausage is brown, add the bell peppers along with 1/2 tsp of kosher salt and black pepper as well as dried oregano. Stir and cook until peppers begin to soften and take on a little color – about five minutes. Add the garlic and cook for 30 more seconds. Transfer everything to a plate and set aside.

While your peppers cook, chop your potatoes into 1/2 inch cubes. Transfer them to a microwave safe bowl, drizzle one tablespoon of olive oil over them, and season with 1 teaspoon kosher salt and a few grinds of black pepper. Cover with plastic wrap (or a microwave safe plate) and nuke on high for four minutes.

Add one tablespoon of the remaining oil to your pan. Carefully pull the plastic wrap off of your bowl of potatoes (it will be very steamy and hot!). Then dump the potatoes into your skillet. Use a spatula to press them gently into one even layer and let cook,  undisturbed for 3 minutes. Flip potatoes once they begin to brown on one side, pat down into an even layer again, and cook for another 3 minutes.

While your potatoes cook on the second side, heat the last tablespoon of olive oil in a separate skillet and fry four eggs. I like to use this method because it’s pretty fool proof, but you do whatever feels right to you. This would be a good time to slice your scallions for garnishing.

Right before serving, gently fold your reserved sausage and peppers mixture into your crispy potatoes. Then divide between four plates, top each one with an egg, and garnish with sliced scallions.

Keywords: breakfast hash, breakfast for dinner, sausage and peppers hash, hearty breakfast

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