This Sausage Potato Egg Skillet 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.
If you love this recipe, feel free to try my Mexican Poached Eggs or Chilaquiles Divorciados.
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Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Butter
- Olive oil
- Yukon potatoes
- Breakfast sausage
- Mozzarella
- Eggs
- Scallions
See recipe card for Sausage Potato Egg Skillet quantities.
Instructions
In a large skillet on medium heat, add oil and wait for it to shimmer. Add the sausage or patties, breaking them apart.
Add 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!
Hint: Cover until the cheese completely melts.
Substitutions
Cheese: You will need any neutral cheese that melts easily. Use mozzarella, pepperjack or Oaxaca cheese.
Eggs: I would use high quality eggs for this dish for the best flavor. I used cage free organic eggs.
Potatoes: I love using Yukon gold potatoes for this, but any potatoes will work as long as they are diced well. The smaller the size, the faster it will cook.
Sausage: You can use breakfast sausage patties or links, as long as you break them apart as they cook with a wooden spoon.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add chili pepper flakes in with the potatoes, or top with hot sauce at the end.
- Deluxe - add guacamole, crispy onions or extra cheese.
- Kid friendly - add crushed potato chips (ketchup chips!)
Check out this Meatloaf with Stuffing for Dinner ideas.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!
Storage
This will be good in the refrigerator for 2-3 days.
These Sausage Potato Egg Skillet ingredients don't stand up well to freezing.
Top tip
The smaller the potatoes are cut, the faster they will cook through. Make sure to taste the potatoes before adding the cheese and eggs.
Sausage Potato Egg Skillet
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Sausage Potato Egg Skillet is made with butter oil, Yukon potatoes, breakfast sausage, eggs, scallions, and cooked to a nice crisp.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound Yukon gold potatoes, diced into ½ inch cubes
- 4 links breakfast sausage or patties, diced into ½ inch cubes
- ⅓ cup shredded mozzarella cheese
- 4 large eggs
- 2 scallions, diced
- Salt and pepper, as desired
Instructions
- 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!
Notes
- For extra crispiness, cook uncovered for an extra 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 334.6
- Sugar: 2.2 g
- Sodium: 412.6 mg
- Fat: 15.9 g
- Saturated Fat: 5.6 g
- Carbohydrates: 30.0 g
- Fiber: 3.7 g
- Protein: 17.7 g
- Cholesterol: 183.2 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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