One-Pan Breakfast Sausage Hash

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 lb breakfast sausage links or bulk sausage
• 1.5 lb russet potatoes
• 1 medium yellow onion
• 1 large red bell pepper
• 3 garlic cloves
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives
• 1/2 cup shredded cheddar cheese

Instructions

1. 1Dice the potatoes into half-inch cubes and pat them dry with a clean towel so they crisp instead of steam. Chop the onion and bell pepper into similar small pieces and mince the garlic.
2. 2Heat a large 12-inch cast-iron or heavy skillet over medium-high heat and add the olive oil. When the oil shimmers, crumble in the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes.
3. 3Transfer the cooked sausage to a plate, leaving the rendered fat in the pan. Add the potato cubes to the same skillet in a single layer and season with salt, black pepper, and smoked paprika.
4. 4Cook the potatoes undisturbed for 4 to 5 minutes to develop a golden crust, then stir and continue cooking 10 to 12 minutes more, stirring occasionally, until tender and deeply browned on the edges.
5. 5Push the potatoes to the sides and add the onion and bell pepper to the center. Sauté 4 to 5 minutes until softened and lightly caramelized, then stir in the minced garlic for 30 seconds until fragrant.
6. 6Return the sausage to the skillet and toss everything together so the flavors mingle. Taste and adjust seasoning if needed.
7. 7Use a spoon to make four shallow wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat 4 to 6 minutes until the whites are set and the yolks are still runny, or longer for firmer yolks.
8. 8Remove from heat, sprinkle cheddar over the hot hash so it melts slightly, and scatter chopped chives on top. Serve straight from the skillet while the eggs are silky and the potatoes stay crisp.