Ahhh… good old fashioned hash and eggs. A breakfast fit for a Queen! (Or King.) Crispy Hash topped with perfectly cooked eggs with a side of toast for dunking into those beautiful yellow yolks. SOLD! I told myself that I was off the clock, blog-wise, on Thanksgiving day. HOWEVERRR…. I HAD to snap a pic and share this breakfast with you guys anyway- because you see… well it was just the best breakfast we’ve ever had.
My motivation for creating this hearty breakfast was to buy myself some time while that Turkey roasted. This was my first time preparing Thanksgiving dinner and I wanted time to be on my side. Well this breakfast bought me that time. That hash…..? SOOO unbelievably crispy. There’s some tricks to achieving that savory crisp outside and fluffy inside. Hint: After grating the potatoes, remove the excess moister with paper towels. This is a big part in obtaining that extra crispy hash.
I added some sausage and cheese into the mix, and of course, those magnificent eggs. I mean cheeccckk out those yolks- you kidding me? They were cooked perfectly. And I’ve adopted the same cooking method for making perfect eggs in a hole, as well. The secret? They’re baked at 300 degrees for about 15 minutes, until those egg whites are nice and firm, and those yolks are ready for bread dunking!
As always, there’s lots of room for experimentation:
Instead of sausage, toss in some bacon! Throw in some diced onions and bell peppers. Spice it up with a diced jalapeno. Serve with a side of salsa. Anything!
What would you add to this breakfast skillet?
- 1 large russet potato, grated
- 2 Tablespoons butter
- 3 cooked breakfast sausage links, diced (I use the frozen Jimmy Dean links)
- 2 large eggs
- ¼ cup cheddar cheese
- Salt/pepper to taste
- Peel the potato and grate it using the largest holes in your grater. Soak up as much moister from the potato as possible with paper towels, (this is very important for crispy hash)
- Preheat the oven to 300 and cook the potatoes for about 15-20 minutes OR heat them on high in the microwave for 3 minutes.
- This heat creates a layer of starch around the outside of the hash that dehydrates when fried and basically, makes it EXTRA crispy!
- In a 10-12 inch skillet, heat the butter and diced sausage over medium heat. Add the potatoes and disperse them evenly around the bottom of the pan. DO NOT stir too often, they’ll be less crispy if you do. However you will need to stir them occasionally.
- Preheat oven to 400 degrees. Continue to cook the hash until it’s reached a nice golden brown color. Then, use a spoon to create two indentations for the eggs.
- Crack the eggs into the indents and sprinkle the top with cheese. Place the skillet in the oven.
- Cook for 8-10 minutes and remove. Season as desired (clearly I like a lot of pepper.)
- Let it rest for a minute or two, then use a spatula to transfer to a serving plate.
- Serve with toast and eat your heart out! 😉
Recipe Adapted From: Sally’s Baking Addiction
You know those perfect eggs in a hole I mentioned before? Check it out- OH YEAH.