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Crispy Cast Iron Skillet Breakfast Hash

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A quick and easy breakfast hash made in a cast iron skillet with crispy potatoes, caramelized onions, savory sausage, and optional eggs on top. Perfect for weekend mornings or brunch.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced into ½-inch cubes
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound breakfast sausage, crumbled
  • 1 red bell pepper, diced (optional)
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs (fried or poached)
  • Fresh parsley or chives, chopped (for garnish)
  • Hot sauce or ketchup (optional)

Instructions

  1. Peel and dice russet potatoes into ½-inch cubes. Rinse in cold water and pat dry to remove excess starch. (5-7 minutes)
  2. Par-cook potatoes by boiling in a medium pot for 5 minutes until just tender but not falling apart. Drain and set aside. (7-8 minutes)
  3. Heat cast iron skillet over medium heat. Add crumbled breakfast sausage and cook until browned and cooked through, about 6-8 minutes. Remove sausage with slotted spoon and set aside, leaving some rendered fat in the pan. (8 minutes)
  4. Add olive oil if pan looks dry. Add diced onion and red bell pepper, sauté until softened and caramelized, about 5 minutes. Add minced garlic in the last minute to avoid burning. (6 minutes)
  5. Increase heat to medium-high. Add par-cooked potatoes to skillet, spread evenly and cook undisturbed for about 5 minutes to get crispy golden edges. Flip and repeat on the other side. Stir in smoked paprika, thyme, salt, and pepper. (10 minutes)
  6. Return cooked sausage to skillet and fold gently into potatoes and veggies. Stir just enough to combine without losing crust. Taste and adjust seasoning if needed. (3 minutes)
  7. Cook eggs to your liking (fried or poached) while hash finishes cooking.
  8. Plate the hash, top with eggs, sprinkle fresh parsley or chives, and serve with hot sauce or ketchup if desired. (2 minutes)

Notes

Par-cooking the potatoes is key to achieving crispy edges and tender insides. Let potatoes cook undisturbed to develop a golden crust. Use medium-high heat but adjust if browning too fast. Leaving some sausage fat in the pan adds flavor and helps cook veggies. Well-seasoned cast iron skillet prevents sticking. Reheat leftovers gently in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: breakfast hash, cast iron skillet, crispy potatoes, sausage hash, easy breakfast, brunch recipe, skillet breakfast

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