High Fructose Corn Syrup Free One-Pan Breakfast Hash
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Learn more →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
- 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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