Rice 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
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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