Sausage and Potato Hash with Eggs
Recipe by Gingham
Crisp potatoes, browned sausage, and sweet peppers in one skillet, with eggs scrambled through at the end.
Ingredients
- 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes
- 2 tbsp olive oil
- 1 lb bulk Italian sausage
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 cup snap peas, halved
- 2 cloves garlic, minced
- 6 large eggs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 green onions, sliced
Method
Put the potatoes in a microwave-safe bowl with 2 tbsp water, cover, and microwave until just tender, 5 to 6 minutes. Drain well.
Heat the oil in a large skillet over medium-high heat. Add the potatoes in one layer and leave them alone until browned underneath, about 5 minutes, then stir and brown for 5 minutes more. Move them to a plate.
Add the sausage to the skillet and cook, breaking it into pieces, until browned, 6 to 8 minutes.
Add the bell pepper and onion and cook until soft, 5 minutes. Stir in the snap peas and garlic for 2 minutes.
Return the potatoes, season with the salt and pepper, and make a space in the middle of the pan.
Beat the eggs, pour them into the space, and stir gently until just set, about 2 minutes, then fold them through the hash.
Top with the green onions and serve.
Notes from the source
Any fresh sausage works. With links, squeeze the meat out of the casings first.