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Crispy Cast Iron Breakfast Hash with Eggs and Sausage

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A quick and easy breakfast hash made in a cast iron skillet featuring crispy potatoes, savory sausage, and perfectly cooked eggs with runny yolks. Perfect for weekend brunch or cozy mornings.

Ingredients

Scale
  • 4 medium russet potatoes, diced into ½-inch cubes
  • 1 tablespoon olive oil (or vegetable oil)
  • 1 small onion, finely chopped
  • 1 bell pepper, diced (optional)
  • 12 ounces bulk breakfast sausage (mild sage-flavored or spicy)
  • 4 large eggs (room temperature)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Optional toppings: shredded cheddar or pepper jack cheese, sliced green onions or chives

Instructions

  1. Rinse and dice the russet potatoes into uniform ½-inch cubes. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
  2. Heat your cast iron skillet over medium heat. Add the breakfast sausage, breaking it up with your spatula. Cook until browned and cooked through, about 6-8 minutes. Use a slotted spoon to remove sausage from the skillet, leaving the rendered fat behind. Set the sausage aside.
  3. In the same skillet with the sausage fat, add olive oil if needed. Toss in the diced onion and bell pepper. Cook, stirring occasionally, until softened and starting to caramelize, about 5 minutes.
  4. Add the dried potatoes to the skillet. Spread them out in an even layer and let them cook undisturbed for 5 minutes to form a crust. Stir and continue cooking, stirring every few minutes, until the potatoes are golden and crispy on the edges and tender inside, about 15-20 minutes. Season with smoked paprika, garlic powder, salt, and pepper during cooking.
  5. Return the cooked sausage to the skillet and stir to combine evenly. Check seasoning and adjust if needed.
  6. Make four small wells in the hash. Crack an egg into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set but yolks are still runny, about 6-8 minutes. For firmer yolks, cook a minute or two longer.
  7. Sprinkle fresh parsley and optional cheese on top. Let cheese melt slightly before serving.

Notes

Dry potatoes thoroughly before cooking to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Use medium heat to avoid burning. Cover skillet when cooking eggs to steam gently. Season in layers for best flavor. For a baked egg texture, finish cooking eggs in a 375°F oven. Leftovers keep well refrigerated for up to 3 days; reheat gently in a skillet to maintain crispiness.

Nutrition

Keywords: breakfast hash, cast iron skillet, sausage and eggs, crispy potatoes, easy breakfast, brunch recipe

Find it online: https://yumyep.com/crispy-cast-iron-breakfast-hash-with-eggs-and-sausage-easy-recipe-for-perfect-morning-meal/