Hash is my favorite breakfast dish. It can be made with practically anything on hand, but traditionally you are looking at onions, potatoes, some sort of meat (corned beef comes to mind as the most traditional), and then whatever else veggie-wise you want to toss in. In this recipe I use Yukon Gold potatoes, spicy Louisiana sausage (andouille would work well), and chopped brussel sprouts. Top it off with a fried egg and you can’t start your day any better than this!
Simple and spicy, this hash makes a great Saturday morning breakfast. You want a fairly small dice on the potato so it cooks evenly and quickly; go for less than a half inch dice if you can. If you aren't up for spice, go ahead and substitute a kielbasa-type sausage. And of course if you need it spicier, add some cayenne!
| Servings | Prep Time |
| 4 People | 10 minutes |
| Cook Time |
| 20 minutes |
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Simple and spicy, this hash makes a great Saturday morning breakfast. You want a fairly small dice on the potato so it cooks evenly and quickly; go for less than a half inch dice if you can. If you aren't up for spice, go ahead and substitute a kielbasa-type sausage. And of course if you need it spicier, add some cayenne!
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Ingredients
- olive oil
- 1 Yellow onion medium, diced
- 6 Yukon gold potatos skin on, diced
- 2 Cups Hot Louisiana sausage diced
- 2 Cups Brussel sprouts chopped
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chili powder
- Salt to taste
- Black pepper to taste
- 4 Eggs
Servings: People
Instructions
- In a large saute pan, heat olive oil on medium heat. Add onions and cook, stirring frequently, until onions begin to soften, about 3 minutes. Then add potatoes and cook until they begin to soften, about 10-12 minutes depending on the size of your dice (smaller dice will cook faster, which is what you want in this case).
- Add smoked paprika to potatoes and stir. Add sausage and cook until sausage is heated through. Then add brussel sprouts and cook, stirring frequently, for 3-4 more minutes.
- In a frying pan, fry 4 eggs until the whites are set and the yolks are still runny. Top each serving of hash with an egg. Enjoy!
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