Everyone always seems to have creative, interesting, different ideas for lunch and dinner and even dessert, but it seems like breakfast is often thought of with very little care, or just cast off and forgotten entirely. As evidenced by past posts like my Apple Cinnamon Pancakes and 4 Simple Breakfast Ideas, I’m determined to give breakfast the credit it’s due!
This dish is great for mornings when you’ve got some time for a hearty breakfast to share, but you’re tired of the sweetness of pancakes, waffles, or french toast. This one will keep you full for hours and is really easy to prepare!
Start by dicing a large red potato and coating a medium skillet in olive oil over medium-low heat. Add your potatoes to the heated pan, season with salt and pepper, and toss to coat. Keep tossing them every minute or so. Meanwhile you can dice up about 8 inches of a smoked sausage.
Once your potatoes have started to brown, add your sausage and season with some additional salt and about 1/2 tsp of thyme and 1/4 tsp of garlic powder. Toss to combine and continue to let this simmer for another 3-5 minutes, tossing every minute or so. Meanwhile, dice up 1/4 of an onion and 1/4 of a green pepper.
Once the sausage is beginning to brown, add your diced onion and pepper into the pan and season with 1/4 tsp of cumin and 1/4 tsp of cayenne. (If you don’t like your breakfast to have much spiciness, leave the cayenne out.) Toss to combine, cover, and let simmer for another 3-5 minutes.
While this is simmering, prepare your eggs. There is a real art to getting scrambled eggs perfectly light and fluffy without being overdone, and I’m here to reveal that secret to you!
Start by cracking three eggs into a small bowl and adding only 3 tbsp of milk (or less!) along with a few dashes of salt and then whisking this together with a fork.
MAKE OR BREAK TIP: You don’t need any more than 1 tbsp of milk per egg that you’re scrambling, and you don’t need to whisk them to death. Just get the eggs so the yolks are nice and broken up and it’s fairly well combined, but don’t try to beat out every last trace of the whites of the eggs.
Heat a small skillet over low heat and melt about 1/2 tbsp of butter in it. Then, add your eggs and LEAVE THEM ALONE!
Let this cook nice and slowly (about 1-2 minutes) over that low heat until you see that the egg is starting to cook through (the clear portions will be turning white). The top layer will still be pretty much uncooked at this point.
Once this happens, crank your heat up to high and quickly move the eggs around the pan with a spatula until they are almost all the way cooked. They should still be a little wet when you turn off the heat!
MAKE OR BREAK TIP: Leaving the eggs just slightly wet when you remove them from the heat prevents them from getting overdone. The residual heat within the eggs themselves and the still-hot pan will finish the cooking process for you in the time it takes to get them from the pan to the plate!
By now, your hash should be perfectly done. Take the lid off the skillet and give it a final toss to get it ready for the eggs.
Remove your eggs from the pan and then top the hash with the scrambled eggs. Of course, if you’re splitting this dish, you’ll want to plate this separately. 😉
Potato-Sausage Breakfast Hash with Scrambled Eggs
Yield: 2 servings
1 large red potato, diced
8 inches (about) of smoked sausage, diced
1/4 green pepper, diced
1/4 onion, diced
1 tbsp olive oil
Salt & pepper, to taste
1/2 tsp thyme
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp cayenne
3 tbsp milk
1/2 tbsp butter
1) Heat olive oil in a medium skillet over medium-low heat, then add potatoes and season with salt and pepper. Toss to coat and let simmer for about 5 minutes, tossing occasionally.
2) After 5 minutes once the potatoes have begun to brown, add diced sausage and then season with thyme and garlic powder. Toss to coat and let simmer for another 3-5 minutes, tossing occasionally.
3) After 3-5 minutes once the sausage has begun to brown, add diced onion and pepper and then season with cumin and cayenne. Toss to combine and then cover and let simmer for another 3-5 minutes.
4) While this is simmering, crack 3 eggs into a small bowl and beat together with 3 tbsp milk and a few dashes of salt. Melt butter in a small skillet over low heat, then add eggs and allow to slowly cook for about 1-2 minutes.
5) Once you see the eggs beginning to cook through, turn the heat up to high and move them quickly around the pan with a spatula until they are almost cooked through, but still a little wet.
6) Remove the lid from your hash and give a final toss before plating on two dishes. Divide the eggs between the two dishes and then serve immediately.