Ingredients

The following ingredients have 2 Servings
  • 1 large russet potato (grated)
  • 2 Tablespoons vegetable oil
  • 3 cooked breakfast sausage links (diced (I use the frozen, fully cooked links))
  • 2 large eggs
  • 1/4 cup bell peppers (diced. (I like to use red and green))
  • 1/4 cup cheddar cheese (optional)
  • Salt/pepper to taste

Instruction

  • Peel the potato and grate it using the largest holes in your grater.
  • If time allows, soak the grated potatoes in cold water for a minimum of one hour, rinse them twice, and dry them thoroughly. This helps release some of the starch and makes them extra crispy. If time doesn't permit, simply dry the potatoes and proceed to next step. 
  • Place the grated potatoes on a plate and microwave them for 3 minutes. This heat creates a layer of starch around the outside of the hash that dehydrates when fried and  makes it extra crispy.
  • You'll need an oven-safe, (preferably cast iron) skillet that is just big enough to hold the diced potatoes. A 10-12 inch skillet works well for 1-2 servings.
  • Heat the oil and diced sausage over medium heat, until the butter is melted and the sausage is warmed through. 
  • Remove the sausage and set aside. Add the potatoes. and refrain from moving them around until the bottom layer is extra crispy, about 5 minutes. Use a spatula to flip and brown the other side. 
  • Once the hash is a nice golden brown, add the sausage back and use a spoon to create two indentations for the eggs.
  • Preheat oven to 400 degrees.
  • Crack the eggs into the indentations and sprinkle the top with diced bell peppers, along with cheese if desired. Place the skillet in the oven.
  • Cook for 8-10 minutes and remove. Season as with salt and pepper as desired. 
  • Let it rest for a minute or two, then use a spatula to transfer to a serving plate.