What I Cooked Wednesday – Sausage Potato Hash

Today I am sharing an absolute favorite recipe in our house! I LOVE a good breakfast hash, and this was inspired by a hash I got in Denver at brunch during my cousin’s bachelorette party. I came home raving about it to my husband and figured, heck – I could make this!

Now, this particular hash I got had chorizo! You could have chosen bacon or sausage as well, but chorizo was speaking to me that morning.

We like to have ground sausage on hand, so that is what we used for this particular recipe!

Sausage Potato Hash

1 lb sausage (we used the Bob Evans Original ground sausage) OR chorizo
2 yukon or red potatoes
4 sweet potatoes
2 red bell peppers
1/2 red onion
1 yellow onion
MARINADE FOR VEGGIES
4 tbsp of balsamic vinegar
1/4 cup of olive oil
1/2 tbsp of garlic salt
1 tsp of garlic powder
1 tsp of italian seasoning
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 475 degrees

Chop all your veggies like so…

Evenly coat all your veggies with the marinade.

Roast in the oven for 30-40 minutes, stirring every 10 minutes

In a skillet, brown the sausage or chorizo on medium heat. Remove the meat from the skillet and set aside.

Turn the heat to medium high and add the veggies to your skillet. Press down with your spatula to flatten and press into skillet to brown on the first side for 5-6 minutes

Add your meat back to the skillet, mix until combined and spread evenly through your potatoes and peppers

Press down again and brown for another 5-6 minutes

NOTE: at this point you could chop up the whole hash to have smaller bits of yumminess, but I like the bigger cubes!

Remove from skillet, dish out and set aside while we wait for gloriousness…see next part below!

Overeasy Egg

This is the method I use to make my eggs in the skillet – it’s from Alton Brown on Food Network

Directions

Crack the eggs: Crack 2 large eggs into a custard cup.
TIP: Never crack eggs directly into a pan-always crack them into a cup or ramekin. It’s the only way to make sure they cook evenly, and you can pour them into the pan right where you want them.
Heat the pan: Place an 8-inch nonstick skillet over low heat and add 1 tablespoon unsalted butter (don’t dare skimp). Brush the butter around the pan.
Add the eggs: When the butter stops foaming, pour the eggs into the pan, then quickly lift the handle just enough for the eggs to pool slightly on the far side. This will prevent the thin albumin from running out all over the pan.
Flip the eggs: After 10 to 15 seconds, smoothly lower the handle. Wait another 10 seconds, then lightly jiggle the pan just to make sure that nothing is sticking. Season with 1 pinch of kosher salt and 1 grind of black pepper and cook, still over low heat, for 1 to 11/2 minutes.
Jiggle again and examine the whites for opaqueness; when they’re fully set but not hard, it’s time to flip. Here comes the hard part: Flip the eggs by pushing the pan away from you and snapping the far edge upward. As the eggs turn, try to bring the pan up to meet them.
Return the pan to the heat and slowly count to 10. Re-flip the eggs to their original side. (This time it won’t be so difficult.) Slide onto a warmed plate and serve immediately with toast for wiping up all the goodness.
TIP: Never flip the food up and bring the pan down. Try to meet the food with the pan as best as you can, thus preventing a hard-and potentially yolk-busting-landing