There’s nothing quite like a big weekend breakfast. Hearty and filling, it warms the soul after a rough week at work or a long weekend of hard recreation. Often the high point of the weekend, it’s not uncommon for me to already be looking forward to Sunday breakfast on Friday night. This impressive-looking hash is the perfect meal for that lazy-weekend breakfast. Sausage, sweet and white potatoes, bell pepper, and eggs are all you could want, and it all comes together easily in one skillet (I love my cast iron for this). It even works great over a campfire.
Here’s what you’ll need:
2-3 T. vegetable oil
1/2 lb. breakfast sausage. I used turkey, but whatever you like is fine. Bacon would also work.
2 c. sweet potatoes, peeled and diced
1 c. potatoes, diced. I used Russet, but red or yellow would also be fine. Peel them or don’t, whatever your preference.
1/2 c. onion, diced
1 bell pepper, diced
4 large eggs, room temperature
Salt and pepper to taste
Fresh parsley or cilantro, minced
First, turn the oven onto 425 and start heating your skillet over a medium-high burner (this is also a good time to take the eggs out of the fridge). Add the sausage and cook until just browned. Remove the sausage from the pan and set aside, leaving as much of the grease as possible, or at least a tablespoon or so.
Add the veggies to the pan and cook for about 10 minutes, or until they begin to soften. Stir the sausage into the veggies and put the pan in the oven for 15 minutes.
After 15 minutes, remove the pan from the oven and carefully make 4 shallow wells in the hash with the back of a spoon. Crack an egg into each of the wells and place the pan back into the oven for 10-15 more minutes until the eggs are done to your liking. Spoon out an egg and some hash onto a plate or into a bowl and dig in!