Skillet Morning Sausage Hash
This hearty skillet breakfast combines golden diced potatoes, smoky sausage, melty cheddar, and runny eggs for a simple, savory morning meal—perfect for at-home breakfasts or rustic camping mornings.
Equipment
- 12 inch cast iron skillet
Ingredients
- 2 tablespoons olive oil
- 1 pound Yukon Gold potatoes diced into 1/2-inch cubes
- 4 links fully cooked smoked sausage diced into 1/2-inch cubes
- to taste salt
- to taste black pepper
- pinch red pepper flakes
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 scallions diced
- crusty bread for serving, torn for dipping
Instructions
- Heat the olive oil in a 12-inch cast iron skillet over medium heat.
- Add the diced Yukon Gold potatoes and cook, stirring occasionally, until they begin to soften and develop golden edges, about 8–10 minutes.
- Stir in the cubed smoked sausage and continue to cook until the sausage is slightly charred and the potatoes are crisp and browned, about 4–6 more minutes.
- Season the mixture with salt, freshly ground black pepper, and a pinch of red pepper flakes to your liking.
- Use the back of a spoon to make four shallow wells in the hash, then crack an egg into each well.
- Sprinkle the shredded cheddar evenly around the eggs so it melts into the hash as it cooks.
- Cook until the egg whites are set but the yolks remain soft and runny; if needed, cover the skillet briefly to help the whites finish cooking without overcooking the yolks.
- Scatter the diced scallions over the finished hash and serve immediately with torn crusty bread for dipping.