One of my favorite things to eat for dinner is breakfast. This hash is a perfect weeknight dinner that comes together quickly. Of course, you can also make it for actual breakfast or brunch.
This hash combines crispy potatoes with slightly spicy sausage and a bit of sweetness from the well-caramelized onions and red peppers to balance everything out. The fried egg on top, especially with a creamy soft yolk, brings the flavors together.
2 tbsp. vegetable oil
1 medium onion, diced
3 medium Yukon gold potatoes (~1 ½ lbs), diced to ½ inch cubes
2 medium red bell peppers, diced
1 ½ tsp. salt
½ tsp. black pepper
12 oz. smoked Andouille sausage, cut into slices
½ cup flat leaf parsley, finely chopped
4 eggs + 1 tbsp. butter (optional)
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 3 to 4 servings
Preheat a large, non-stick skillet or well-seasoned cast iron pan over medium low heat. Add vegetable oil and onions. Cook onions for ~5 minutes, stirring occasionally.
Add diced potatoes and cover with lid or foil. Cook onion and potato mixture for 7 minutes, stirring occasionally. Add diced peppers, salt and pepper and mix well. Replace cover and cook for 5 additional minutes.
Add sliced sausage and mix well. Replace cover and cook for ~5 more minutes. Remove cover, test potatoes for doneness (they should be easy to stab with a fork at this point).
Continue cooking for 5 more minutes to crisp up and brown the hash. Try not to stir too much at this point to allow browning to occur.
During this last step, melt butter in a separate skillet over low heat. Fry eggs until yolks are of desired doneness. Either sunny-side up or over easy eggs are my favorites here.
Stir parsley into hash. Transfer hash to a plate or bowl and top with a fried egg.
This recipe is also delicious with chorizo sausage instead of Andouille. When I made it using chorizo, I used ¼ c. chopped cilantro and ¼ c. parsley instead of just chopped parsley.
Feel free to swap in other colors of bell peppers as desired as well.