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Tried and True: Sausage Hash



Sausage Hash | Cooking In Stilettos

One thing I LOVE is a one pan plan –  something that can be whipped up and I don’t have to play a symphony of pans on the stovetop and juggle twenty different bowls on the counter.  This Sausage Hash from Kelsey Nixon’s debut cookbook, Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything, is a tried and true for a reason and one of the reasons I love it (besides the fact that it’s utterly delicious) is that it is a one pan dish – how easy is that?

They key is to make everything in a pan that can go from stove to oven and then to table (I really love using my Le Creuset Deep Saute Pan for this) and it couldn’t be easier to whip together.  This Sausage Hash is great for breakfast, brunch or even dinner.  I used some freshly made sweet Italian turkey sausage from the local WholePaychex and while my family tends to like their eggs more done than runny, you can cook the eggs to your desired doneness.  And – if you happen to break the yolk – well, just call it rustic.  I promise everyone will adore it!

Breakfast for dinner anyone?

On to the recipe:

Gather your ingredients



Sausage Hash - Ingredients | Cooking In Stilettos

Look at all the spices



Sausage Hash - Time to Add The Spices | Cooking In Stilettos

Time for the one pan plan play – everyone in the pool



Sausage Hash - It's a One Pan Plan | Cooking In Stilettos

Followed by the eggs for a quick sauna



Sausage Hash - Cracking the Eggs | Cooking In Stilettos

Tell me you aren’t tempted to dig right in the skillet



Sausage Hash | Cooking In Stilettos

All pretty and ready for serving – let me make you a plate…



Sausage Hash | Cooking In Stilettos

Sausage Hash

Yields 4-6

This easy Sausage Hash is a one pan plan. Fresh sausage, pepper and onions are sauteed with potatoes and spices and baked with fresh eggs nestled on top.

20 minPrep Time

35 minCook Time

55 minTotal Time


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Ingredients

  • 1 pound sweet Italian turkey sausage, casings removed
  • 3 large russet potatoes, peeled and diced
  • 1 large sweet onion, diced
  • 2 red bell peppers, diced
  • 1 jalapeno, seeded and minced
  • 2 teaspoons of smoked paprika
  • 1/2 cup of monterey jack cheese, shredded
  • 6 large eggs
  • Salt and freshly cracked black pepper to taste

Directions

  1. In a large heavy covered (or oven-proof) skillet, heat 1 tablespoon of oil over medium high heat. Add the sausage to the pan, using a wooden spoon to break it up. Saute until brown – around 5 – 7 minutes. Remove the sausage to a plate lined with paper towel.
  2. Add another tablespoon of oil to the skillet and add the potatoes. Season with salt and pepper and saute until brown – about 10 minutes or so.
  3. Add the onion, bell peppers, minced jalapeno, and the smoked paprika. Saute and cook until soft – about 5 – 7 minutes.
  4. To the potato mixture, add the cooked sausage and the cheese and season to taste. Mix well.
  5. Crack the eggs onto the hash mixture. Cover with a lid and cook until the eggs are set – about 8 – 10 minutes. In the alternative, if you wanted to cook them in the oven, place the skillet under the broiler for about 5 minutes, until the eggs are done to your liking.
  6. Enjoy.
Recipe Type: Breakfast
7.6.3
944

/sausage-hash/


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