This hearty skillet hash starts with diced Yukon Gold potatoes, crisped in olive oil until golden and tender, then built up with savory breakfast sausage crumbles and a colorful mix of onion and both red and green bell peppers. Garlic, smoked paprika, and thyme bring warmth and depth to every bite, and the whole thing comes together in one pan for easy cleanup. Four eggs are nestled right into the hash and gently steamed under a lid until the whites set and the yolks stay soft and rich, turning this into a complete, protein-packed breakfast. A scatter of fresh parsley and a shot of hot sauce at the table finish it off perfectly. With whole-food ingredients like real potatoes, fresh vegetables, and eggs doing all the work, this is a satisfying, energizing option for a Whole30 morning.
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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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