Skillet Breakfast Hash
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Published
This Skillet Breakfast Hash is a hearty, filling, easy and delicious dish that’s wonderful as a savory breakfast, but is also great for brunch or breakfast for dinner. It’s also very easy to make over a campfire!
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You all know my obsession with breakfast food. Well, it’s sort of what we live off of while camping (along with hot dogs and campfire cones, of course) and this skillet breakfast hash is a favorite. Not into camping? No worries, this is easily made in the comfort of your own kitchen, too! This hash is awesome, you guys. And reason #147 why everyone should own a cast iron skillet! (This skillet cookie is definitely another reason!)
The potatoes and sausage get all crispy and golden. And the little fat that’s rendered from the sausage gives the eggs a certain umami that makes your mouth want more, even if you’re full. So good!
Helpful Tips & Variations
- Use your favorite sausage. I love to make this skillet breakfast hash with smoked chicken sausage. It just adds such a great flavor. But feel free to use any sausage you enjoy for breakfast!
- Dice the potatoes small. The most time-consuming part of this recipe is dicing the potatoes. But it’s important that they’re in 1/2-inch cubes so they cook quickly and brown.
- Cook the eggs to your preference. I like to leave the eggs as “dippy eggs” with the yolk still runny so we can dip bread in them. Feel free to cook them until the yolk is fully cooked or even scramble them in the mixture.
- Adjust the seasoning. I think salt and pepper plus a pinch of red pepper flakes is really all this dish needs but feel free to adjust and add other seasonings as desired.
Skillet Breakfast Hash
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
- salt and pepper, to taste
- pinch of red pepper flakes
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- 2 scallions, diced
- crusty bread, for serving
Instructions
- In a 12-inch cast iron skillet, warm olive oil over medium heat. Add in the diced potatoes and cook, stirring occasionally to prevent sticking, for 8-10 minutes.
- Add in the cubed smoked sausage and cook, stirring occasionally, for another 5 minutes until slightly charred and the potatoes are golden and crisp.
- Season with a dash of salt, pepper, and red pepper flakes.
- Make four wells in the hash and crack a large egg into each one.
- Sprinkle shredded cheddar cheese around each egg.
- Continue cooking until the egg whites are no longer clear and the yolk is still runny.
- Sprinkle with diced scallions and serve immediately with some torn crusty bread for dipping!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Skillet Breakfast Hash Step by Step
- Cook the potatoes. In a 12-inch cast iron skillet, warm 2 tablespoons olive oil over medium heat. Add in 1 pound diced Yukon gold potatoes and cook, stirring occasionally to prevent sticking, for 8-10 minutes.
- Cook the sausage. Add in 4 fully cooked cubed smoked sausage links and cook, stirring occasionally, for another 5 minutes until slightly charred and the potatoes are golden and crisp.
- Season. Season with a dash of salt, pepper, and red pepper flakes.
- Add the eggs. Make four wells in the hash and crack a large egg into each one.
- Add the cheese. Sprinkle 1/3 cup shredded cheddar cheese around each egg.
- Cook. Continue cooking until the egg whites are no longer clear and the yolk is still runny.
- Enjoy. Sprinkle with diced scallions and serve immediately with some torn crusty bread for dipping!
Serving Suggestions
One of the things I love about this skillet breakfast hash is that it’s a complete, hearty meal on its own with the potatoes, egg, and sausage. The only thing I add to it is some crusty bread to dip in the egg yolk. Obviously this is a wonderful breakfast recipe but we’ve definitely enjoyed it as a breakfast for dinner many times!
How To Store & Reheat Leftovers
Since the egg is undercooked, breakfast hash is best enjoyed immediately. For leftovers, I would recommend fully cooking the egg yolk. Then it can be stored in an airtight container in the fridge for 2-3 days. Reheat on the stovetop or in the microwave.
More Savory Breakfast Ideas
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Hi I’m 87 and I can’t stand for long hours, your short recipes r great. thank u so much.
I totally agree, this dish is perfect for campers. It is easy to prepare, and the taste makes it quite treat. Also, such an easy recipe and so incredibly tasty.
This was so awesome and so right up our alley. We make our own sausage links and smoke them. Perfect use for them!
We’re big campers and are always looking for new recipes. Even two years in, I don’t think I’ve nailed packing yet! It’s hard because my boys are still little so I feel like every year has been different, but hope springs eternal that I’ll nail it at some point!