Southern Breakfast Hash
Ingredients
The main ingredients
-
4
link
Eckrich Jalapeno & Cheddar Smoked Sausage, cut into ½" slices
-
1
lb
baby red potatoes, locally sourced
-
1
Tbsp
unsalted butter
-
2
Tbsp
olive oil, divided
-
2
red or green peppers, diced
-
1
white onion, diced
-
4
small
tomatoes, diced
-
2
cloves
garlic, minced
The spices
-
½
tsp
chili powder
-
½
tsp
smoked paprika
-
½
tsp
oregano, freshly chopped or dried
-
¼
tsp
cayenne
-
½
tsp
salt
-
½
tsp
pepper, or to taste
The eggs
Instructions
- Wash and scrub the potatoes, then boil them in salted water for 10-12 minutes until soft.
- Drain the potatoes and set aside.
- Heat the Eckrich sausage according to package directions, then cut into ½" slices and set aside.
- In a cast iron skillet, heat butter and one tablespoon of olive oil over medium heat.
- Add diced peppers, onion, and tomatoes to the skillet, season with salt and pepper, and cook for 5-7 minutes until softened.
- Add minced garlic to the skillet and cook for about one minute until fragrant.
- Transfer the cooked veggies and garlic to the bowl with the sausage.
- Cut the cooked potatoes into ½" chunks and add the remaining olive oil to the skillet.
- Add the potatoes, smoked paprika, cayenne, chili powder, and additional salt and pepper to the skillet, tossing to coat.
- Cook the potatoes for about ten minutes until crisped and cooked through.
- Add the sausage and veggies back to the skillet and stir to combine, warming through for 1-2 minutes.
- Fry the eggs in a separate pan and serve alongside the breakfast hash, adding any desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
200mg
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