There is something about a meat and potatoes dish that just screams comfort on a chilly day. There is absolutely nothing wrong with comfort food. We take comfort in all sorts of things, why not cook up a dish that will make us feel warm and loved inside.
This hash is done in 4 easy steps. I wrote it that way to take the intimidation out of something like this. You see, if you see a recipe that cooks the potatoes in the same dish as the vegetables and sausage, either the potatoes aren’t going to be done or you will have some crispy meat and veggies. They don’t all cook at the same temp at the same time. So, while sheet pan dinners work for some things, they rarely work for potatoes.
I love a good skillet potato, but it needs time and some high heat. They need to be alone for a while to develop (don’t we all). So, follow the 4 steps and you’ll be good to go.
Here are some choices you have with this dish:
- Use either turkey or pork sausage – spicy or regular.
- Substitute all or some of the yukon golds for sweet potatoes – yummy!
- Add other veggies, like mushrooms or zucchini.
- Add a toppings bars with shredded cheese, avocado, salsa, and chopped cilantro.
Make this a family staple and change it up every time.
Print
Sausage and Pepper Potato Hash
- Total Time: 50 minutes
- Yield: 5 servings 1x
Ingredients
2 pounds yukon gold or red potatoes, cut into 1/2” cubes
2 tablespoons canola oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 ounces spicy turkey or pork sausage
1 tablespoon extra virgin olive oil
1 small red bell pepper, chopped into 1/4” pieces
1 small green bell pepper, chopped into 1/4” pieces
1 small red onion
5 large eggs
2 tablespoons fresh chopped cilantro
Instructions
1. Preheat oven to 450°F and line a baking sheet with parchment paper. Place potatoes on the baking sheet and toss with canola oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on the pan and roast for 25 minutes or until toasty brown.
2. In a large oven-proof skillet over medium high heat, add sausage and cook until thoroughly browned all over – drain any excess grease and set aside.
3. In the same skillet over medium heat, add olive oil, peppers, and onions and sauté for 5 minutes or until just slightly soft. Add the sausage back in and turn off the heat. When the potatoes are done, add them to the skillet and stir. Keep the oven on.
4. Make 5 small wells in the hash and crack an egg in each well. Place the skillet in the oven for 10 minutes or until the whites of the eggs are cooked through and no longer jiggly. Remove from the oven, sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and garnish with cilantro.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
