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Sausage & Potato Breakfast Hash

potatoes sausage cheese and parsley in a frying pan

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 breakfast hash!  It's simple because it uses a shortcut bag of southern style hashbrowns 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 hashbrowns 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 hashbrowns, 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:
  1. 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.  
  2. Add the butter and olive oil to the skillet, let the butter melt, then add the hashbrowns.  
  3. 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 hashbrowns 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.  
  4. Add the sausage back in, toss and cook for another 4-5 minutes.  
  5. 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 Suggestion:  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. 

sausage potato cheese and parsley in a frying pan


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