Crispy Breakfast Hash with Eggs
Perfectly Crispy Potato Hash with Sausage, Peppers, and Fried Eggs
This skillet breakfast hash is the weekend morning fuel you need, featuring golden-crispy potatoes, savory crumbled sausage, sweet bell peppers, and eggs cooked right into the mix. It's a satisfying, one-pan wonder that delivers on texture and flavor, combining all the best elements of a diner-style breakfast in your own kitchen.
Prep Time: 15 minutes Cook Time: 30 minutes
Total Time: 45 minutes Servings: 4
Ingredients
1 tablespoon olive oil
1 pound bulk breakfast sausage (pork or turkey)
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups frozen cubed hash browns (or 2 medium Russet potatoes, diced)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large eggs
2 tablespoons chopped fresh parsley or chives, for garnish
Optional: 1-2 teaspoons Eleven Eleven Sauce’s Blazing Citrus Hot Sauce (for Fiery drizzle)
Heat It Up with Eleven Eleven Sauce for a bold start to your day, drizzle 1-2 teaspoons of Blazing Citrus Hot Sauce over the finished hash and eggs before serving. The Fiery citrus kick cuts through the richness of the yolk and sausage, adding an intense layer of flavor that elevates this classic dish from comfort food to a spicy morning sensation.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
1. Heat the olive oil in a large black cast iron skillet over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until fully browned. Drain off any excess grease and set the cooked sausage aside in a small bowl.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 5–7 minutes until the vegetables are tender and slightly caramelized.
3. Add the frozen hash browns (or diced raw potatoes) to the skillet along with the smoked paprika, garlic powder, salt, and pepper. Stir everything together. Press the mixture down into an even layer with the back of your spatula.
4. Cook the hash undisturbed for 8–10 minutes on medium heat until a golden-brown crust forms on the bottom. Flip sections of the hash and cook for another 5–7 minutes until fully heated through and crispy. Return the cooked sausage to the skillet and stir to combine.
5. Use the back of a spoon to create four wells in the hash mixture. Gently crack an egg into each well. Season the eggs with a pinch of salt and pepper. Reduce the heat to low, cover the skillet, and cook for 4–6 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
6. Garnish with fresh parsley or chives, and drizzle with the optional Blazing Citrus Hot Sauce. Serve immediately from the skillet.
Tips & Variations
Potato Prep: If using fresh potatoes, rinse them thoroughly after dicing and pat them completely dry before adding them to the skillet to ensure maximum crispness.
Cheese Finish: Sprinkle 1/2 cup of shredded sharp cheddar or Monterey Jack cheese over the hash during the last minute of cooking the eggs, before covering the skillet.
Veggie Swap: Substitute the bell peppers with diced zucchini, mushrooms, or sweet potato for a different flavor profile.
Other Users Suggest
Replacing: Frozen cubed hash browns (3 cups)
With: Shredded Russet potatoes (3 cups, grated and moisture squeezed out)
Why: A user noted that starting with freshly shredded and dried potatoes gives a more authentic, ultra-crispy edge to the hash compared to the store-bought cubes.
Storage, Reheat & Freeze
Storage: Store leftover hash (without the eggs, if possible) in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat hash in a skillet over medium heat to crisp it back up. Reheat eggs separately or just make new ones.
Freeze: Hash does not freeze well due to the potato texture, but the cooked sausage and pepper mixture can be frozen for up to 2 months before adding the potatoes.
Nutrition Facts (per serving)
Calories: 450 Protein: 25g Carbs: 30g Fat: 25g
Explore More Recipes from Eleven Eleven Sauce:
