Around here, we love a one-pan meal, and this breakfast skillet couldn’t be easier. It’s a hearty way to start the day, or even have breakfast for dinner if you’re in a hurry to get something on the table. This breakfast hash is also a great to use up leftover veggies in the fridge. Try adding in broccoli, or wilting some spinach in. Switch up the potatoes for sweet potatoes. Swap in bacon for the sausage. The possibilities are truly endless, and a hash is as customizable as you’d like it to be. And the best part? You already know: clean-up is a breeze because all the action takes place in the same skillet.
Easy Skillet Breakfast Hash
Servings 0
Ingredients
- Olive oil
- 12 oz. breakfast sausage, casings removed, if needed
- Half of 1 onion, diced
- Half of 1 bell pepper, diced
- 2 russet potatoes, cleaned and diced
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 4 eggs, or more if you'd like
- Salt and pepper, to taste
- Freshly chopped parsley, to garnish
Instructions
- Preheat oven to 400 degrees F.
- In a large oven-proof skillet, heat a few tablespoons of olive oil over medium heat.
- Brown the sausage, continuing to break it up until it's cooked through. Remove cooked sausage from the skillet and set aside.
- If needed, drain all but a few tablespoons of grease.
- Add the onion and bell pepper to the skillet and sauté a few minutes, until softened.
- Add potatoes to skillet along with the onions and bell pepper. Add seasonings, and continue to sauté.
- Continue to cook the vegetables until the potatoes are fork tender, about 10-15 minutes.
- Add the browned sausage back to the skillet.
- Make four small wells in the hash mixture large enough for the eggs. Crack each of the eggs into the spaces you created.
- Place the skillet into the oven and bake for 10-12 minutes, depending on the doneness you like your eggs.
- When finished baking, remove from the oven and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve immediately.
