Speedy Sausage & Pepper Potato Hash with Sunny-Side Up Eggs
A classic American breakfast hash, featuring crispy potatoes, savory sausage, and vibrant bell peppers, topped with perfectly fried sunny-side up eggs and melted cheese. Quick to make and incredibly satisfying!
Ingredients
- 1 large (about 12 oz) potatoe
Substitute: Sweet potatoes or pre-cooked frozen diced potatoes (adjust cook time)
- 2 links (about 4 oz total) breakfast sausage link
Substitute: 1 breakfast sausage patty, crumbled, or 1/2 cup ground sausage
- 1/2 medium red bell pepper
Substitute: Any color bell pepper
- 1/2 medium green bell pepper
Substitute: Any color bell pepper
- 4 large egg
Substitute: Egg whites for a lighter option
- 1/2 cup (Cheddar or Colby Jack) shredded cheese
Substitute: Monterey Jack or Swiss cheese
- 2 tbsp olive oil
Substitute: Vegetable oil or butter
- to taste salt
- to taste black pepper
Equipment Needed
- • Large non-stick skillet (10-inch)
- • Chef's knife
- • Cutting board
- • Spatula
- • Plates
Nutrition (per serving)
Calories
1350
Protein
65g
Carbs
70g
Fat
90g
Instructions
- 1
Prepare your ingredients: Wash and dice the potatoes into small, 1/4 to 1/2-inch cubes. This small size is crucial for quick cooking. Dice the red and green bell peppers into similar 1/2-inch pieces. Slice the breakfast sausage links into small rounds or dice them. If using a patty, crumble it.
⏱️ 10 minutes
Technique: mise en place (preparation)
- 2
Heat the skillet: Place a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. Once the oil shimmers (looks wavy), add the diced potatoes to the hot pan.
⏱️ 1 minute
Technique: heating
- 3
Cook the potatoes: Spread the potatoes in a single layer and let them cook undisturbed for 3-4 minutes to brown. Then, stir them occasionally (every 2-3 minutes) for 8-10 minutes total, until they are tender and golden-brown. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 10-12 minutes
Technique: sautéing (cooking quickly in a little fat while stirring)
- 4
Add peppers and sausage: Push the cooked potatoes to one side of the skillet. Add the diced bell peppers and sliced sausage to the other side. Cook, stirring occasionally, until the peppers are tender-crisp (slightly soft but still have a bite) and the sausage is browned, about 5-7 minutes. Stir the peppers and sausage into the potatoes to combine.
⏱️ 5-7 minutes
Technique: sautéing
- 5
Cook the eggs: Transfer the hash mixture to two plates and keep warm. Add the remaining 1 tablespoon of olive oil to the now empty skillet. Crack each egg directly into the skillet, leaving space between them. Cook for 2-3 minutes on medium-low heat until the egg whites are fully set and the yolks are still runny (sunny-side up).
⏱️ 2-3 minutes per egg (total 4-6 minutes for 4 eggs)
Technique: frying
- 6
Assemble and serve: Carefully place two fried eggs on top of each serving of hash. Sprinkle each plate evenly with the shredded cheese. The residual heat from the eggs and hash will slightly melt the cheese. Serve immediately.
⏱️ 1 minute
Technique: assembly
💡 Chef's Tips
For extra crispy potatoes, ensure your pan is hot and avoid overcrowding. Cook in two batches if your skillet is too small for a single layer. A good non-stick pan is key for easy egg frying.
⚠️ Common Mistakes to Avoid
- • Overcrowding the pan: This steams the ingredients instead of browning them. Cook potatoes in a single layer.
- • Not dicing potatoes small enough: Larger potato pieces will take longer than 30 minutes to cook through.
- • Overcooking the eggs: For sunny-side up, the yolk should remain runny. Watch them closely!
Why Easy?
✓ What makes it easier:
- • Simple ingredients
- • Basic cooking techniques (sautéing, frying)
- • Minimal steps
