This skillet hash builds layers of flavor from crisped Yukon Gold potatoes, sweet bell peppers, and onion, all seasoned with smoked paprika, thyme, and garlic until everything turns golden and fragrant. Everything cooks in a single cast iron skillet, so the potatoes pick up plenty of savory, well-browned edges before the vegetables soften right into the mix. Four wells cradle whole eggs that steam under a lid until the whites set and the yolks stay soft and rich, ready to spill over the hash the moment you dig in. A scatter of fresh parsley and a shake of hot sauce finish it off for a hearty, satisfying breakfast plate. It's a genuinely solid choice for a vegetarian kitchen, easy to pull together and even easier to love.
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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.
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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