Skillet Sausage, Potato, and Onion Hash with Fried Eggs
Equipment
- Large Skillet
- Spatula
- Knife
- Cutting Board
Ingredients
- 1 pound smoked sausage, sliced into rounds
- 4 medium russet potatoes, diced into 1/2-inch cubes
- 2 yellow onions, thinly sliced
- 4 large eggs
- 3 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the sliced sausage and cook for 5 to 6 minutes until the edges brown. Remove the sausage to a plate and leave the drippings in the pan.
- Add the remaining tablespoon of oil to the skillet along with the diced potatoes. Spread them in an even layer and let them cook undisturbed for 8 minutes so the bottoms crisp.
- Stir in the sliced onions, smoked paprika, garlic powder, salt, and pepper. Continue cooking for 10 to 12 minutes, stirring every few minutes, until the potatoes are tender and the onions soften and turn golden.
- Return the browned sausage to the skillet and toss everything together. Cook for 2 more minutes to warm the sausage through.
- In a separate small skillet or by pushing the hash to one side of the large skillet, fry the eggs in a little extra oil or butter until the whites set but the yolks stay runny.
- Divide the hash among four plates and top each serving with a fried egg.
Notes
Let the potatoes sit undisturbed at the start of cooking to build a good crust that holds up when mixed with the sausage. Leftovers reheat well in a skillet over medium heat with a splash of oil to restore crispness. If you want a milder flavor, swap smoked sausage for a milder variety and reduce the smoked paprika by half.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, Spatula, Knife, Cutting Board
Cuisine: American
Equipment: Large Skillet, Spatula, Knife, Cutting Board