Bed Breakfast Evening Meal Offers: Savory Hash

Turn breakfast staples into a satisfying evening meal with this skillet hash of potatoes, bell pepper, onion, and browned breakfast sausage, finished with eggs. It is an easy, flexible American-style supper for using familiar ingredients; serve it straight from the pan with toast or a simple salad.

Ingredients

1 lb russet potatoes, scrubbed and cut into ½-inch cubes (450 g)
2 tbsp olive oil, divided (30 ml)
8 oz breakfast sausage, removed from its casing if needed (225 g)
1 medium yellow onion, diced (about 1 cup / 150 g)
1 medium red or green bell pepper, diced (about 1 cup / 150 g)
½ tsp kosher salt, divided (about 3 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
½ tsp smoked paprika (about 1 g)
¼ cup water (60 ml)
4 large eggs (about 200 g without shells)
2 tbsp chopped fresh parsley or sliced scallions (about 6 g), optional
Hot sauce, for serving, optional

Instructions

Prepare the potatoes. Cut the potatoes into evenly sized cubes so they cook at the same rate. Pat them dry with a clean towel; removing surface moisture helps them brown rather than steam.
Brown the sausage. Set a large, heavy skillet with a lid over medium heat. Add the sausage and cook for 6–8 minutes, breaking it into small crumbles with a wooden spoon, until browned and no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS says ground meat must reach a safe minimum internal temperature of 160°F (71°C). Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet. If the pan is dry, add 1 teaspoon of the oil.
Cook the potatoes. Add the remaining oil, potatoes, and ¼ teaspoon of the salt. Spread the potatoes into one layer and cook for 5 minutes without stirring, then turn them. Add the water and carefully cover the skillet. Cook for 8–10 minutes, stirring once halfway through, until the potatoes are tender when pierced with a fork. If the pan dries before they soften, add another tablespoon of water.
Add the vegetables and seasoning. Remove the lid and cook for 3–4 minutes to evaporate any remaining water. Stir in the onion, bell pepper, black pepper, and smoked paprika. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the potatoes develop golden edges.
Return the sausage. Stir the sausage back into the skillet and cook for 1–2 minutes, until hot throughout. Taste and add the remaining salt if needed. Reduce the heat to medium-low.
Cook the eggs. Make four shallow wells in the hash and crack an egg into each. Cover the skillet and cook for 5–8 minutes, checking near the end. For food safety, egg dishes should reach 160°F (71°C), measured with a food thermometer; cook until the whites and yolks are set and the centers reach that temperature. If you prefer runny yolks, be aware they do not meet this safe minimum. Alternatively, fry the eggs separately until they reach 160°F (71°C) and place one over each portion.
Finish and serve. Sprinkle with parsley or scallions and serve hot, with hot sauce if desired.

Tips

Cut potatoes evenly. Pieces close to ½ inch cook through reliably in the covered step. Larger cubes need more time; very small ones can break apart when stirred.
Choose your sausage thoughtfully. Mild or spicy pork breakfast sausage both work. If using a lean poultry sausage, add a little extra oil to keep the potatoes from sticking, and cook ground poultry to 165°F (74°C) for safety.
Use a wide skillet. A 12-inch (30 cm) skillet gives the ingredients room to brown. In a smaller pan, cook in batches rather than crowding the potatoes, which can make them soft.
Season after browning. Sausage can be salty, so start with the measured salt and adjust at the end. A splash of water helps soften the potatoes, but uncover the pan afterward so excess moisture can cook off.

Serving Suggestions

Bring the skillet to the table while the eggs are warm, and offer toast, biscuits, or warm tortillas for scooping up the hash. A crisp green salad dressed with vinegar or lemon makes a fresh contrast to the browned potatoes and sausage. For a heartier plate, add sliced avocado or a small bowl of fruit. Put hot sauce, ketchup, or mustard on the side so everyone can season their serving.

Variations

Make it vegetarian: Leave out the sausage and use 1 additional tablespoon of olive oil. Add 8 oz (225 g) sliced mushrooms with the onion and pepper, or stir in 1 cup (165 g) drained canned black beans during the final few minutes. The beans add a softer texture and a mild, earthy flavor.

Change the vegetables: Use diced zucchini or mushrooms in place of some or all of the bell pepper. Add quick-cooking vegetables after the potatoes are tender so they do not turn mushy. A handful of baby spinach can be stirred in just before the eggs.

Swap the seasoning: Replace smoked paprika with ½ teaspoon dried thyme or a pinch of chili flakes. For a sharper finish, scatter ¼ cup (25 g) shredded cheddar over the hash just before adding the eggs; cover until the cheese melts.

Make it egg-free: Skip the eggs and serve the hash as it is, or top portions with sliced avocado. The sausage-and-potato base is filling on its own, and the recipe remains easy to scale.

Storage and Reheating

For best texture, store the hash and eggs separately if possible. Refrigerate leftovers within 2 hours of cooking in airtight containers; cooked hash keeps for 3–4 days in the refrigerator. Reheat the hash in a covered skillet over medium-low heat with a tablespoon of water, stirring occasionally, or microwave it in a covered, microwave-safe dish. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Cooked eggs can become firm when reheated, so add them only near the end. Freeze the hash without eggs for up to 2 months for better texture; thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave cooked food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I use frozen potatoes?
Yes. Thaw and pat them dry first, then reduce the covered cooking time because they may already be partly cooked. Add them in a single layer and check for tenderness before adding the vegetables.

Can I make the hash ahead?
You can cook the sausage, potatoes, and vegetables up to 3 days ahead and refrigerate them promptly. Reheat the hash in a skillet until it reaches 165°F (74°C), then cook freshly cracked eggs in wells or fry them separately.

How do I keep potatoes from sticking?
Use a well-heated, heavy skillet and enough oil to lightly coat the bottom. Let the first side brown before turning, and avoid stirring constantly. If the potatoes stick badly, add a small splash of water and loosen them gently with a spatula.

Can I cook the eggs separately?
Yes. This is useful if diners prefer different yolk textures. Fry the eggs in a separate pan and cook them to 160°F (71°C) for the USDA FSIS safe minimum for egg dishes, then serve one over each portion.

What can I use instead of breakfast sausage?
Use ground pork seasoned with a pinch of dried sage, black pepper, and a little salt, or use ground turkey. Cook ground meat to 160°F (71°C); ground poultry must reach 165°F (74°C). The flavor will be less like classic breakfast sausage if you omit the sage.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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