Sausage and Mushroom Hash with Fried Eggs
By Jessica RudolphPublished on April 30, 2024
Time
45 minutes
Yield
Serves 4
Ingredients
1 pound hot bulk pork breakfast sausage 1½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces10 ounces cremini mushrooms, trimmed and quartered1 onion, chopped1 green bell pepper, stemmed, seeded, and chopped1¼ teaspoons table salt, divided¾ teaspoon pepper, divided1 tablespoon unsalted butter 4 large eggs ¼ cup thinly sliced jarred hot Peppadew peppers 2 scallions, sliced thin
Before You Begin
For a milder dish, substitute mild sausage and mild Peppadew peppers.
Instructions
- Cook sausage in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking meat into pieces with spoon. Stir in potatoes, mushrooms, onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper (skillet will be very full). Cover and cook, stirring occasionally, until potatoes are tender, 14 to 18 minutes. Uncover and continue to cook, stirring occasionally, until well browned, 5 to 7 minutes longer. Divide hash among 4 plates.
- Melt butter in now-empty skillet over medium heat. Crack eggs into skillet and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit until whites are set and yolks are still runny, 30 to 60 seconds. Serve eggs over hash, sprinkled with Peppadew peppers and scallions.
Time
45 minutesYield
Serves 4Ingredients
1 pound hot bulk pork breakfast sausage
1½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
10 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 tablespoon unsalted butter
4 large eggs
¼ cup thinly sliced jarred hot Peppadew peppers
2 scallions, sliced thin
Ingredients
1 pound hot bulk pork breakfast sausage
1½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
10 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 tablespoon unsalted butter
4 large eggs
¼ cup thinly sliced jarred hot Peppadew peppers
2 scallions, sliced thin
Ingredients
1 pound hot bulk pork breakfast sausage
1½ pounds Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
10 ounces cremini mushrooms, trimmed and quartered
1 onion, chopped
1 green bell pepper, stemmed, seeded, and chopped
1¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 tablespoon unsalted butter
4 large eggs
¼ cup thinly sliced jarred hot Peppadew peppers
2 scallions, sliced thin
Why This Recipe Works
Spicy-sweet Peppadew peppers brightened up this breakfast hash.
Before You Begin
For a milder dish, substitute mild sausage and mild Peppadew peppers.
Instructions
- Cook sausage in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking meat into pieces with spoon. Stir in potatoes, mushrooms, onion, bell pepper, 1 teaspoon salt, and ½ teaspoon pepper (skillet will be very full). Cover and cook, stirring occasionally, until potatoes are tender, 14 to 18 minutes. Uncover and continue to cook, stirring occasionally, until well browned, 5 to 7 minutes longer. Divide hash among 4 plates.
- Melt butter in now-empty skillet over medium heat. Crack eggs into skillet and sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper. Cover and cook for 1 minute. Remove from heat and let sit until whites are set and yolks are still runny, 30 to 60 seconds. Serve eggs over hash, sprinkled with Peppadew peppers and scallions.
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