This crispy potato egg hash is made with butter, oil, Yukon potatoes, breakfast sausage, eggs, scallions, and cooked to a nice crisp.
This is such a hearty delicious breakfast that is quick, filling, and flavorful. The word hash means a dish that usually consists of chopped meat, potatoes and fried onions. It was the best way to use up leftovers in the US during the 18th century, but eventually became a widely eaten, popular dish.
This dish is super cheesy, easy to make and ready in 25 minutes. It can be eaten at any point of the day, whether it be for breakfast, lunch or dinner. I like to cover the pot for the first ten minutes to ensure the potatoes and meat are cooked through, and cooking, uncovered, for the rest of the time to ensure the crispy result.
How to make Crispy Potato Egg Hash
In a large skillet on medium heat, add oil and wait for it to shimmer.
Add the sausage or patties, breaking them apart, as well as the potatoes, cover, stirring occasionally to prevent sticking, for 10 minutes. Uncover, add salt and pepper, and cook for an extra ten minutes, stirring frequently. Turn off heat and sprinkle the mozzarella on the hash. Cover and let it sit for five minutes.
Meanwhile in a frying pan, make eggs over easy or sunny side up. Uncover the hash and place the eggs on top. Enjoy!