This breakfast skillet is loaded with crispy golden hash, mouth-watering sausage, and perfectly cooked eggs. All you need is a single skillet to make this deliciously satisfying breakfast! A close up shot of a baked egg in an iron skillet with hash, sausage, and bell peppers

I have been making this simple breakfast skillet for years. I made it for the first time in 2014, when I was cooking Thanksgiving dinner for the first time by myself.

I was only cooking for me and my husband, so there wasn’t really any pressure, but I wanted to be able to take my time. That’s when I discovered that this is a perfect Thanksgiving or Christmas Day breakfast if you are going to be eating later in the day. It holds you over and keeps you content until later on. 

How To Make Extra Crispy Hash:

-Soak: Soaking the grated potatoes in cold water for at least an hour helps to remove the starch from the potato, which makes them extra crispy when cooked!

-Rinse: Rinsing the potatoes twice is another way to rid excess starch from the potato.

-Dry: The grated potatoes must be dried thoroughly for an extra crispy result.

-Microwave: Microwaving the grated potatoes for 3 minutes creates a layer of starch around the potato that dehydrates once fried and makes them extra crispy.

–Fry: Fry the potatoes in canola or vegetable oil as opposed to butter. Butter has a much lower smoke point and can cause the potatoes to burn.

A cast iron skillet conducts heat very well and will give you the best result.

Refrain from moving the potatoes around as they cook, you want a nice golden sear to form on the bottom before flipping. This takes about 5 minutes.

A side-by-side before and after shot of uncooked hash, and cooked hash.

How To Bake Eggs

Baking eggs is as simple as cracking them into this delicious skillet of crispy hash and baking them at 400 degrees for 8-10 minutes. The yolks are perfectly yellow and the egg whites are baked to perfection.

If you prefer to cook your eggs on a sheet pan, this is a good instructional on how to do that.

A side-by-side shot of uncooked eggs in a cast iron skillet with hash, and then the after shot of the cooked eggs.

Can You Double This Recipe?

You can make as many portions of this recipe as you’d like. The recipe card is based on one serving. You’ll want to use a pan that’s just big enough to hold the potatoes, they will reduce in size significantly as they cook.

How Many Potatoes to Use for Hash

Fresh potatoes are about 80% water, which is why they reduce in size significantly as they cook.

You’ll want to plan on at least one large russet potato per person when deciding how many potatoes to use.

A cast iron skillet with a baked egg and a wooden spoon stirring cooked hash, sausage, and bell peppers.

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Crispy Hash & Eggs Breakfast Skillet

Prep Time: 15 minutes
Cook Time: 30 minutes
Optional Soaking Time: 1 hour
Total Time: 45 minutes
5 from 2 ratings
Servings: 1 serving
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This breakfast skillet is loaded with crispy golden hash, mouth-watering sausage, and perfectly cooked eggs. All you need is a single skillet to make this deliciously satisfying breakfast! 

Ingredients

US Customary - Metric
  • 1 large russet potato, grated
  • 2 Tablespoons vegetable oil
  • 3 cooked breakfast sausage links, diced (I use the frozen, fully cooked links)
  • 2 large eggs
  • 1/4 cup bell peppers, diced. (I like to use red and green)
  • 1/4 cup cheddar cheese, optional
  • Salt/pepper to taste

Instructions

  • Peel the potato and grate it using the largest holes in your grater.
  • If time allows, soak the grated potatoes in cold water for a minimum of one hour, rinse them twice, and dry them thoroughly. This helps release some of the starch and makes them extra crispy. If time doesn't permit, simply dry the potatoes and proceed to next step. 
  • Place the grated potatoes on a plate and microwave them for 3 minutes. This heat creates a layer of starch around the outside of the hash that dehydrates when fried and  makes it extra crispy.
  • You'll need an oven-safe, (preferably cast iron) skillet that is just big enough to hold the diced potatoes. A 10-12 inch skillet works well for 1-2 servings.
  • Heat the oil and diced sausage over medium heat, until the butter is melted and the sausage is warmed through. 
  • Remove the sausage and set aside. Add the potatoes. and refrain from moving them around until the bottom layer is extra crispy, about 5 minutes. Use a spatula to flip and brown the other side. 
  • Once the hash is a nice golden brown, add the sausage back and use a spoon to create two indentations for the eggs.
  • Preheat oven to 400 degrees.
  • Crack the eggs into the indentations and sprinkle the top with diced bell peppers, along with cheese if desired. Place the skillet in the oven.
  • Cook for 8-10 minutes and remove. Season as with salt and pepper as desired. 
  • Let it rest for a minute or two, then use a spatula to transfer to a serving plate.

Notes

This recipe is for a single serving, but is easy to adjust depending on how many you're serving, you'll just need a larger skillet depending on how much you plan to cook. 
You'll need to use more potatoes than you think. Uncooked potatoes look much larger in quantity but shrink down considerably once cooked. Plan on one potato per person. 
Tip! You can enhance this with other delicious ingredients like cooked bacon, cherry tomatoes, mushrooms, Monterey jack cheese, etc. Green onions and freshly chopped parsley also make a colorful garnish!

Nutrition

Calories: 875kcal, Carbohydrates: 41g, Protein: 35g, Fat: 63g, Saturated Fat: 30g, Cholesterol: 477mg, Sodium: 1046mg, Potassium: 1296mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2685IU, Vitamin C: 59.7mg, Calcium: 281mg, Iron: 4.5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Breakfast
Cuisine: American
Author: Stephanie