Potato Breakfast Hash with Sausage, Mushrooms, and Red Pepper
A delicious and filling Potato Breakfast Hash with Sausage, Mushrooms, and Red Pepper.
Servings 4
Ingredients
- 1 pound russet potatoes
- 1 pound breakfast sausage
- 1 red bell pepper
- 4 ounces crimini mushrooms
- 1 teaspoon salt
- ½ teaspoon pepper
- 4-6 eggs
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Items needed:
- A cutting board
- A large sharp knife
- One hand grater
- Paper towels
- One large bowl
- One large plate
- One 12” cast iron skillet with a lid
- One wooden spoon or spatula
- A slotted spoon
Directions:
- Wash the potatoes and bell pepper and dry off with a paper towel. Clean the mushrooms by rubbing them with the damp towel.
- Using the cutting board and knife, remove the seeds and stem of the red bell pepper, then dice it. Thinly slice the mushrooms and set both aside.
- Line the large bowl with two layers of paper towels.
- Using the hand grater, shred the potatoes over the large bowl. Once potatoes are all grated, place more paper towels over the potatoes and press to squeeze the moisture out.
- Take the potatoes out of the bowl and place them on a plate lined with two layers of paper towels. Cook in the microwave for 2 minutes on high.
- Place the skillet on the stove on medium heat.
- Cook the sausage in the skillet, separating it into small chunks with a wooden spoon, until it is no longer pink.
- Once cooked, remove the sausage from the skillet with a slotted spoon, leaving the grease in the skillet.
- Preheat the oven to 400 degrees F
- Place the potatoes in the skillet and stir them to loosen them up a bit. Cook the potatoes for 2 minutes, without touching them.
- Stir in veggies, salt, and pepper, then cover and cook for 3 minutes, untouched.
- Stir again, then cover and cook for 2 more minutes. At this point the potatoes should be browning nicely.
- Stir in the sausage and cook for 2 more minutes, covered.
- Remove from heat, stirring once more, then flatting the potatoes out. Create 4 or 6 wells (depending on how many eggs you’re using) in the potatoes for the eggs.
- Crack each egg into the well, then place in the oven and cook until egg whites are set, between 8 and 10 minutes.
- Remove from oven and top with chopped parsley as a garnish. Serve immediately.