Italian Breakfast Hash
Crisp potato, chicken sausage, peppers and runny egg on top.
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Don't rush the potato. The 8-10 min crisping step is non-negotiable - it's what makes this not feel like sad scrambled-leftovers. Cast iron and high heat and single layer and leave it alone for the first 3 min. If you stir too early, you scrape off the brown crust before it forms. Brown crust = the whole point.
Ingredients
Everything below makes 4 servings.
- 1 lbItalian chicken sausagecasings removed if links; will crumble in the pan
- 1½ lbYukon Gold potatoesdiced into 1/2-inch cubes
- 1 mediumyellow oniondiced 1/2-inch
- 1 largered bell pepperdiced 1/2-inch
- 1 largeyellow bell pepperdiced 1/2-inch
- 3garlic clovesminced
- 1 tbspfresh rosemaryleaves stripped, finely chopped
- ½ tspfennel seedlightly crushed
- ¼ tspred pepper flake
- 4large eggs1 per serving
- 3 tbspolive oil
- ¼ cupgrated parmesan
- ¼ cupfresh parsleychopped
- 1¼ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 28gprotein
- 40gcarbs
- 26gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Dice potatoes 1/2-inch - even cubes cook evenly. Don't bother peeling; the skins add texture.
- Dice the onion and both bell peppers the same size as the potato.
- Mince garlic. Chop rosemary, lightly crush the fennel seed with the side of a knife or in a mortar.
- Have eggs near the stove - they go in last and need to land on a hot pan.
Crisp potato
Heat olive oil in cast-iron over medium-high until shimmering. Add diced potato in a single layer with salt and black pepper. Cook 8-10 min, tossing every 2-3 min, until deeply golden on multiple sides. Potato should be JUST tender when poked. Push to one side of the pan.
9 min · hands onBrown sausage and peppers
Add remaining 1 tbsp olive oil to the empty side of the pan. Crumble in the chicken sausage; cook 5 min, breaking up with the spatula, until browned in spots. Add onion and both bell peppers and fennel and red pepper flake and remaining 1/4 tsp salt. Cook 6-7 min, stirring occasionally, until peppers are tender-crisp and onion is translucent.
12 min · hands onBring it together
Stir the potato back through the sausage and peppers. Add garlic and rosemary; toss 1 min until everything smells like one dish, not three.
2 min · hands onCrack eggs into the pan
Press 4 little wells into the hash with the back of a spoon. Crack one egg into each well. Cover the pan with a lid (or foil). Cook 3-4 min until whites are set and yolks still jiggle when you tap the pan.
4 min · hands onFinish and plate
Scatter parmesan and parsley over the whole pan. Bring the skillet to the table and let people spoon it straight from there - that's the breakfast move.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Same cook time - fattier and more traditional but NOT halal.
Leaner - add 1 extra tbsp olive oil to compensate.
Skip the sausage, add 1 extra cup chopped mushrooms - sauté with the peppers.
Halve and slice 1 avocado as you plate - creamy contrast to the crispy hash. Adds about 2 minutes.
What keeps
The hash base (potato and sausage and peppers) reheats brilliantly in a dry skillet 5 min - crisps right back up. Add fresh eggs on top to serve.
Don't batch the eggs; they get rubbery. Hash base keeps 4 days fridge.
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