Skip to content

Breakfast hash

  • 200 g Sausage or Bacon
  • 200 g Mushrooms, sliced
  • 200 g Bell Pepper, chopped
  • 200 g Onion, sliced
  • 900 g Roasted Potatoes
  • 1/2 t Medium-Grain Salt
  • 1/2 t Black Peppercorn, ground
  • 4 Eggs, poached
  • 10 g Chives
  • 60 g Hot Salsa
  1. Preheat oven to 350ºF (177ºC).
  2. Cook sausage. Heat oven-safe skillet over medium heat. Add sausage. Cook 15 minute until very crisp. Remove sausage from heat, leaving fat in skillet as lard. Reserve as cooked sausage.
  3. Fry vegetables. Heat rendered fat in same skillet over medium-high heat. Add vegetables to skillet. Fry 6 minutes. Remove from heat. Reserve as sautéed vegetables.
  4. Bake hash. Remove skillet from heat. Layer skillet with roasted potatoes, cooked sausage, sautéed vegetables, salt, pepper. Bake 10 minutes at 350ºF.
  5. Garnish and serve with poached eggs, chives, and salsa.

  1. López-Alt, J. Kenji. "The Food Lab: How to Make the Best Potato Hash." Serious Eats. 24 April 2014. ↩

  2. Rea, Andrew. "Potato Hash | Basics with Babish." YouTube: Babish Culinary Universe. 27 August 2020. ↩