I am a savory breakfast lover. Give me the choice between a sweet pastry and bacon and eggs and I’m always going to take the savory, salty option. One of our families favorite savory breakfast/brunches for weekend mornings is this super simple Sausage & Potato Breakfast Hash! It’s simple because it uses a shortcut bag of southern style hash browns found in the freezer section, so there is no peeling or chopping potatoes – don’t you love recipes like that?!?! You cut down on the work, but not on the taste!
This hash has sausage, potatoes and cheese – you could totally scramble some eggs and throw it in right at the end, but my favorite way to serve this is with a poached or fried egg with a runny yolk on the top. That way when you cut in to that egg, you get all that goodness running through the hash. It’s pure heaven! I like to use the cubed hash browns for this recipe, but you could substitute shredded in a pinch.
Ingredients:
- 1lb Jimmy dean sausage, (We like the maple)
- 1/2 cup butter
- 1/4 cup extra virgin olive oil
- 1 bag southern style frozen hash browns, thawed
- 1 Tbsp Herbs de Provence
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 1-1/2 cups shredded cheese (I like 3/4 cup of sharp and 3/4 cup Italian blend)
Instructions:
- In a large skillet, break up the sausage into little pieces and brown till it has just a nice little crisp on it. Remove the sausage from the skillet and place in a small bowl to the side.
- Add the butter and olive oil to the skillet, let the butter melt, then add the hash browns.
- Sprinkle with the Herbs de Provence, salt and pepper, toss together, then arrange the potatoes in as single of a layer as you can and let the hash browns cook for 10-12 minutes, flipping them every couple of minutes and pushing them back in to a single layer, so they get nice and crispy and cooked through.
- Add the sausage back in, toss and cook for another 4-5 minutes.
- Sprinkle the cheese over the top of the potatoes, cover the skillet with a lid and turn off the heat. The cheese will melt beautifully and you are ready to serve it up!
Serving Suggestions: We like to serve with a couple of eggs with a runny yolk over the top! I like to garnish mine with some fresh chopped parsley. My hubby likes to add a drizzle of maple syrup on his.
Easy Sausage & Potato Breakfast Hash
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 lb Jimmy dean sausage (We like the maple)
- 1/2 cup butter
- 1/4 cup extra virgin olive oil
- 1 bag southern style frozen hash browns, thawed
- 1 Tbsp Herbs de Provence
- 1/2 tsp salt
- 1/2 tsp fresh black pepper
- 1-1/2 cups shredded cheese (I like 3/4 cup of sharp and 3/4 cup Italian blend)
Instructions
- In a large skillet, break up the sausage into little pieces and brown till it has just a nice little crisp on it. Remove the sausage from the skillet and place in a small bowl to the side.
- Add the butter and olive oil to the skillet, let the butter melt, then add the hash browns.
- Sprinkle with the Herbs de Provence, salt and pepper, toss together, then arrange the potatoes in as single of a layer as you can and let the hash browns cook for 10-12 minutes, flipping them every couple of minutes and pushing them back in to a single layer, so they get nice and crispy and cooked through.
- Add the sausage back in, toss and cook for another 4-5 minutes.
- Sprinkle the cheese over the top of the potatoes, cover the skillet with a lid and turn off the heat. The cheese will melt beautifully and you are ready to serve it up!
- Serving Suggestions: We like to serve with a couple of eggs with a runny yolk over the top! I like to garnish mine with some fresh chopped parsley. My hubby likes to add a drizzle of maple syrup on his.
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