Fructose Free One-Pan Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

4.6

(18)

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Ingredients

4 servings

1 ½ lbs yukon gold potatoes, cut into ½-inch dice
2 tbsp olive oil, divided
¾ tsp kosher salt, divided
½ tsp black pepper, divided
12 oz breakfast sausage, casings removed if links
1 medium yellow onion, diced
1 red bell pepper, diced
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
1 green bell pepper, diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp dried thyme
4 large eggs

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
hot sauce, for serving (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add the diced potatoes in a single layer, season with 1/2 tsp salt and 1/4 tsp pepper, and cook undisturbed for 5 minutes until the undersides are golden and crisp. Stir and continue cooking, stirring every 2–3 minutes, until the potatoes are golden on most sides and just tender when pierced with a fork, about 8–10 minutes more. Transfer to a plate and set aside.
2
Add the breakfast sausage to the same skillet over medium-high heat. Break it into small crumbles with the spatula and cook, stirring occasionally, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 5–6 minutes. Use a slotted spoon to transfer the sausage to the plate with the potatoes, leaving the rendered fat in the pan.

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