Loaded Breakfast Hash with Sweet Italian Sausage

A hearty morning skillet loaded with crispy potatoes, savory Italian sausage, peppers, and topped with perfectly cooked eggs. A weekend brunch favorite that fuels your day.

Ingredients

Directions

Step 1: Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add quartered potatoes and cook for 12-15 minutes, stirring occasionally, until golden and crispy. Season with paprika, salt, and pepper. Remove and set aside.

Step 2: In the same skillet, add remaining oil. Cook Italian sausage, breaking it into crumbles, until browned and cooked through, about 5-6 minutes.

Step 3: Add diced onion and bell pepper to the sausage. Cook for 3-4 minutes until softened.

Step 4: Return potatoes to the skillet and mix everything together. Create 4 wells in the hash.

Step 5: Crack an egg into each well. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks are still runny (or cook longer for firmer yolks).

Step 6: Sprinkle shredded cheese over the entire hash and let it melt for 1 minute.

Step 7: Garnish with fresh parsley and serve hot directly from the skillet.

Chef's Tip: For crispier potatoes, don't stir too frequently - let them develop a golden crust. Make wells in the hash before adding eggs to keep them contained.

Save by using Bowl & Basket Italian sausage is just $3.49/lb, and creamer potatoes are on sale at $2.99. and Serve with Toasted English muffins with butter and fresh fruit.