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!
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, use a spoon to create two indentations for the eggs.
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.
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!