Name: Sausage and Mushroom Hash with Fried Eggs
Total time: 45 min
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.