Start your day with this delicious Crispy Hash & Eggs Breakfast Skillet! Perfectly crispy potatoes, savory sausage, and eggs baked to perfection come together in one skillet for a hearty, satisfying breakfast. Ideal for weekend brunch or a quick morning meal, this easy breakfast recipe is customizable and packed with flavor. Pair it with your favorite sides like toast, fresh fruit, or a cup of coffee for a complete breakfast experience.

Ingredients
- 1 large russet potato, grated
- 2 tablespoons vegetable oil
- 3 cooked breakfast sausage links, diced (frozen, fully cooked links work well)
- 2 large eggs
- ¼ cup bell peppers, diced (red and green recommended)
- ¼ cup cheddar cheese (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Potato: Peel and grate the potato using the largest holes on your grater. If time permits, soak the grated potato in cold water for at least an hour, rinsing twice, and drying thoroughly. This step removes excess starch for extra crispiness. If short on time, simply dry the grated potato and proceed.
- Microwave the Potato: Spread the grated potato on a plate and microwave for 3 minutes. This step creates a starch layer on the potato’s surface, ensuring a crispy texture when fried.
- Preheat the Skillet: Use an oven-safe skillet, preferably cast iron, that fits the grated potato comfortably (a 10-12 inch skillet works for 1-2 servings). Heat the vegetable oil over medium heat.
- Cook the Sausage: Add the diced sausage to the skillet and cook until warmed through. Remove the sausage and set aside.
- Cook the Hash: Add the grated potato to the skillet. Avoid stirring to allow the bottom layer to crisp up, about 5 minutes. Use a spatula to flip the hash and brown the other side.
- Combine Ingredients: Once the hash is golden brown, return the sausage to the skillet. Create two small indentations in the hash for the eggs.
- Add Eggs and Toppings: Preheat your oven to 400°F. Crack the eggs into the indentations and sprinkle the top with diced bell peppers and cheddar cheese, if using.
- Bake: Place the skillet in the oven and bake for 8-10 minutes, or until the eggs reach your desired doneness.
- Season and Serve: Remove the skillet from the oven, season with salt and pepper, and let rest for 1-2 minutes. Use a spatula to transfer to a serving plate.
Why You’ll Love This Recipe
- Quick and Satisfying: A complete breakfast made in a single skillet.
- Crispy and Flavorful: Perfectly crispy potatoes paired with savory sausage and eggs.
- Customizable: Easily adapt the ingredients to your taste.

Tips
- Crispier Potatoes: Ensure potatoes are thoroughly dried before cooking.
- Oven Safety: Use a skillet that is oven-safe; cast iron works best.
- Egg Doneness: Keep an eye on the eggs in the oven to prevent overcooking.
Variations and Substitutions
- Vegetarian Option: Replace sausage with diced mushrooms or spinach.
- Cheese Choices: Swap cheddar for mozzarella or pepper jack.
- Add Herbs: Sprinkle fresh parsley or chives on top for extra flavor.
FAQs
Can I use other types of potatoes?
Yes, Yukon gold or sweet potatoes can work, but their texture and flavor may vary.
Do I have to use sausage?
No, you can omit it or replace it with other proteins like bacon or diced ham.
Can I make this ahead of time?
The hash can be partially cooked ahead of time and reheated before adding eggs and baking.
Serving
Serve the breakfast skillet hot, straight from the skillet or plated, with toast or fresh fruit on the side for a complete meal.
Suggestions
- Perfect for a weekend brunch or breakfast-for-dinner meal.
- Pair with freshly brewed coffee or a glass of orange juice.
- Double the recipe for a larger group and use a bigger skillet.
Crispy Hash & Eggs Breakfast Skillet
1
servings15
minutes30
minutesIngredients
1 large russet potato, grated
2 tablespoons vegetable oil
3 cooked breakfast sausage links, diced (frozen, fully cooked links work well)
2 large eggs
¼ cup bell peppers, diced (red and green recommended)
¼ cup cheddar cheese (optional)
Salt and pepper, to taste
Directions
- Prepare the Potato: Peel and grate the potato using the largest holes on your grater. If time permits, soak the grated potato in cold water for at least an hour, rinsing twice, and drying thoroughly. This step removes excess starch for extra crispiness. If short on time, simply dry the grated potato and proceed.
- Microwave the Potato: Spread the grated potato on a plate and microwave for 3 minutes. This step creates a starch layer on the potato’s surface, ensuring a crispy texture when fried.
- Preheat the Skillet: Use an oven-safe skillet, preferably cast iron, that fits the grated potato comfortably (a 10-12 inch skillet works for 1-2 servings). Heat the vegetable oil over medium heat.
- Cook the Sausage: Add the diced sausage to the skillet and cook until warmed through. Remove the sausage and set aside.
- Cook the Hash: Add the grated potato to the skillet. Avoid stirring to allow the bottom layer to crisp up, about 5 minutes. Use a spatula to flip the hash and brown the other side.
- Combine Ingredients: Once the hash is golden brown, return the sausage to the skillet. Create two small indentations in the hash for the eggs.
- Add Eggs and Toppings: Preheat your oven to 400°F. Crack the eggs into the indentations and sprinkle the top with diced bell peppers and cheddar cheese, if using.
- Bake: Place the skillet in the oven and bake for 8-10 minutes, or until the eggs reach your desired doneness.
- Season and Serve: Remove the skillet from the oven, season with salt and pepper, and let rest for 1-2 minutes. Use a spatula to transfer to a serving plate.

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