If you crave a hearty and delicious morning meal, look no further than this Breakfast Hash recipe. Featuring crispy potatoes, savory sausage, and fresh vegetables, it’s a satisfying dish that is perfect for a busy weekday or a relaxed weekend brunch. Easy to prepare and full of flavor, this Breakfast Hash will quickly become a family favorite.
Tips to make the Breakfast Hash recipe:
1. Use Leftover Potatoes: For a quicker prep time, use leftover roasted or boiled potatoes. Simply dice them up and toss them into the skillet to crisp up.
2. Pre-Cook Sausage: To save time in the morning, you can pre-cook the sausage the night before. Crumble and brown it, then store it in the refrigerator. This will make the morning assembly much faster.
3. Prep Vegetables in Advance: Dice the bell peppers, onions, and any other vegetables you plan to use the night before. Store them in separate airtight containers, so they are ready to go when you start cooking.
4. Use a Non-Stick Skillet: To ensure your hash turns out perfectly crispy without sticking to the pan, use a good quality non-stick skillet or a well-seasoned cast-iron skillet.
5. Add Eggs for Extra Protein: For an added protein boost, fry or scramble a few eggs separately and place them on top of your hash just before serving. This makes the meal even more satisfying and nutritious.
How to Make Breakfast Hash Recipe?
Breakfast Hash Recipe
Equipment
- 1 Large skillet For cooking the hash
- 1 Spatula For stirring and serving
Ingredients
- 3 cups Potatoes Diced into 1/2-inch cubes
- 1 cup Bell peppers Diced
- 1 cup Onion Chopped
- 2 cloves Garlic Minced
- 4 Large eggs
- 200 g Sausage Optional, diced
- 1 tsp Paprika
- 1 tsp Salt To taste
- 1/2 tsp Black pepper To taste
- 2 tbsp Olive oil
- 1/4 cup Fresh parsley Chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add potatoes and cook, stirring occasionally, until they begin to soften and brown, about 10 minutes.
- Add bell peppers, onion, and garlic. Cook until vegetables are tender, about 5-7 minutes.
- If using sausage, add it to the skillet and cook, stirring occasionally, until browned and cooked through.
- Season the mixture with paprika, salt, and black pepper. Stir to combine.
- Make four small wells in the hash and crack an egg into each well.
- Cover the skillet and cook until eggs are done to your liking, about 5 minutes.
- Garnish with fresh parsley and serve hot.
