Sausage, Potato And Fried Egg Dinner Hash
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Pork · high-protein
908 cal
44g protein
75g carbs
48g fat
per serving · estimated
Ingredients
- 4 oz bulk breakfast sausage
- about 2 lb frozen diced potatoes
- 5 large eggs
- 1/2 cup sharp cheddar, shredded
- 1, diced yellow onion
- 1, diced red bell pepper
- 3/4 tbsp vegetable oil
- 5 slices, toasted sourdough bread
- 1/2 tbsp butter
- 1 tsp each smoked paprika, salt and pepper
Method (tap to check — screen stays awake)
- Crumble the sausage into a big cold skillet, set it over medium-high, and let it render and brown for 5 minutes while you dice the onion and pepper.
- Add the oil, the still-frozen potatoes, the onion and the pepper. Press everything into an even layer and leave it completely alone for 5 minutes so a crust forms, then flip in sections and give it 5 minutes more.
- Push the hash into a ring around the edge, drop the butter into the middle, and crack the eggs into the clearing. Cover and cook 3 minutes for set whites and runny yolks.
- Scatter the cheddar over the hash, season, and serve straight from the pan with buttered sourdough toast for mopping.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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