Electric Skillet Breakfast Hash
This electric skillet breakfast hash consists of Italian sausage mingling with the sweetness of sautéed onions and peppers, fried potatoes, and topped with eggs fixed the way you like them.
Servings: 4
Calories: 773kcal
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 Yukon Gold potatoes cubed
- 1 teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 white or yellow onion chopped
- 5 Italian sausages casings removed
- 1 red bell pepper chopped
- 1 cup green onions chopped
- 4 eggs
- pink Himalayan salt to taste
- fresh parsley chopped (optional garnish)
Instructions
- Heat an electric skillet to 300°F and add the olive oil.2 tablespoons olive oil
- Add the cubed potatoes. Season with the salt and pepper. Give it a mix so that the potatoes are coated in the oil. Cover and cook for 6 minutes, stirring occasionally.4 Yukon Gold potatoes, 1 teaspoon salt, ½ teaspoon pepper
- Add the onions. Cover and cook for another 3 minutes, stirring occasionally. Crumble the sausages into the pan. Add the red bell pepper and green onions and stir.1 white or yellow onion, 5 Italian sausages, 1 red bell pepper, 1 cup green onions
- Reduce the heat to 250°F. Cover and continue cooking until the sausage and potatoes are cooked through (the potatoes should be fork-tender), another 10 minutes or so. Mix every few minutes. Taste for seasoning and adjust with salt and pepper, if needed. Reserve.
- Turn the heat up to 275°F. Fry the eggs until desired doneness.4 eggs
- Serve the eggs on top of the potatoes. Sprinkle with Himalayan salt and chopped parsley. Enjoy!
Notes
- Sausage alternatives: You can try a different sausage like a Breakfast sausage, veggie sausage, turkey sausage, etc. If you can find loose Italian sausage, you can use that instead of having to remove the casings.
- Hash storage: Store the hash in a covered container for up to 4 days in the fridge.
- Egg storage: The cooked eggs are best served immediately or eaten within 1 to 2 days.
- Make Ahead Tips:
- If you hanker for a quick but fresh fried breakfast in the morning, remove the casings of your sausage and store your diced potatoes (in water) in the fridge. The next morning, simply pull out the sausage and potatoes from the fridge and follow the recipe.
- After peeling many sausages, I find the best and quickest way to remove the casing is to slice down the middle of the raw sausage, pry it open and pull the casing off in one piece.
- If you are more of a grab and go type, fry up all ingredients except the eggs and place your mixture in a container in the fridge.
- The next morning, mix your eggs into the container with the already cooked ingredients, place in the microwave for a minute or so and voila, sausage and egg hash to go.
Nutrition
Calories: 773kcal | Carbohydrates: 38g | Protein: 30g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 270mg | Sodium: 1580mg | Potassium: 1303mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1418IU | Vitamin C: 81mg | Calcium: 97mg | Iron: 4mg
