Cast-Iron Hash Skillet

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 520 cal
• 24g protein
• 38g carbs
• 30g fat
• 5g fiber

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Ingredients

• 1 1/2 lb Yukon Gold potatoes
• 6 slices thick-cut bacon
• 8 oz smoked kielbasa or andouille
• 1 large yellow onion
• 1 green bell pepper
• 1 red bell pepper
• 3 garlic cloves
• 1 1/2 tsp smoked paprika
• 1 tsp chili powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 4 large eggs
• 3 scallions
• 2 tbsp chopped fresh parsley
• 1 tbsp olive oil
• for serving hot sauce or BBQ sauce

Instructions

1. 1Preheat the oven to 400°F. Dice the potatoes into 3/4-inch cubes and pat them very dry with a towel so they will crisp. Slice the onion and both bell peppers into thin strips; mince the garlic.
2. 2Set a 12-inch cast-iron skillet over medium heat on the stovetop. Cook the bacon until the fat renders and the strips are crisp, about 8 to 10 minutes. Transfer bacon to a paper-towel-lined plate, leaving the drippings in the pan.
3. 3Add the diced potatoes to the hot bacon fat with a splash of olive oil if the pan looks dry. Season with salt, pepper, smoked paprika, and chili powder. Cook undisturbed for 4 minutes to build a crust, then stir and continue until golden and nearly tender, about 12 to 15 minutes total.
4. 4Slice the smoked sausage into half-moons. Push potatoes to the sides and brown the sausage in the center for 3 to 4 minutes until the edges curl and smell smoky.
5. 5Add the onion and peppers to the skillet. Sauté until the vegetables soften and pick up browned bits from the pan, about 6 to 8 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
6. 6Crumble the cooked bacon back into the hash and toss everything together. Taste and adjust salt and pepper. Smooth the surface into an even layer.
7. 7Use a spoon to make four shallow wells in the hash. Crack one egg into each well. Transfer the skillet to the oven and bake until the egg whites are set but the yolks are still runny, about 8 to 11 minutes.
8. 8Remove from the oven carefully—the handle will be extremely hot. Scatter sliced scallions and parsley over the top. Bring the whole skillet to the table with hot sauce or a drizzle of BBQ sauce so everyone can dig in family-style.