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- 2 large russet potatoes, diced - 1 bell pepper (any color), chopped - 1 medium red onion, diced - 3 cloves garlic, minced - 4 large eggs - 1 cup cooked sausage (or plant-based sausage), crumbled - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Choosing the right potatoes is key for a great hash. I love using russet potatoes. They are starchy and crisp up nicely. Look for firm potatoes without any green spots. This ensures a tasty and safe meal. For the bell pepper, any color works well. A red or yellow pepper adds sweetness. The onion gives a nice base flavor, while garlic brings depth. Feel free to use any sausage you like. Plant-based sausage is a great option too. Smoked paprika adds a warm, smoky flavor. Chili powder gives a little heat, but you can adjust it. Fresh parsley not only looks nice but adds a fresh taste. This hearty meal is packed with nutrients. Each serving has protein from eggs and sausage. The potatoes provide carbohydrates for energy. - Calories: Approximately 350 per serving - Protein: 20 grams - Carbohydrates: 30 grams - Fat: 15 grams This hash is satisfying and filling. It offers a great start to your day. Enjoy it with a side of fruit for a balanced meal. First, we need to prep the potatoes. Start with two large russet potatoes. Dice them into small cubes for even cooking. Next, place the diced potatoes in a large pot. Cover them with salted water. Turn on the heat and bring it to a boil. Cook for about 5 to 7 minutes. You want them tender but not mushy. After cooking, drain the potatoes and set them aside. Now it’s time to sauté the vegetables. Grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 1 diced red onion and 1 chopped bell pepper to the skillet. Stir them around and cook for 3 to 4 minutes. You want them to soften but not brown. After that, add 3 cloves of minced garlic. Cook for an extra minute until you smell its nice aroma. Next, we combine everything. Add the drained potatoes to the skillet. Then, mix in 1 cup of crumbled cooked sausage. This can be plant-based if you prefer. Sprinkle in 1 teaspoon of smoked paprika, 1 teaspoon of chili powder, salt, and pepper to taste. Stir everything well. Cook for about 5 to 7 minutes. You want the potatoes crispy and browned on the outside. Now for the eggs! Use the back of a spoon to make four small wells in the hash. Crack 1 egg into each well. Cover the skillet and cook for 4 to 5 minutes. The egg whites should be set, and the yolks still runny. If you like firmer yolks, just cook for another minute. To get the perfect eggs, keep an eye on them. Check the whites to see if they are firm. If you want the yolks runny, don’t let them cook too long. For firmer yolks, cover the skillet longer. Each stove can cook differently, so adjust the time to your liking. Remember, practice makes perfect! To make a great breakfast hash, start with good ingredients. Use fresh, firm potatoes. They will hold their shape during cooking. Dice them evenly to ensure they cook at the same rate. This step helps you achieve that perfect crispy texture. Cook the potatoes in salted water before frying. This method makes them tender and ready to brown. For crispy potatoes, the key is moisture. After boiling, let the potatoes rest for a bit to dry. Use a hot skillet with enough oil to coat the bottom. Don't overcrowd the pan; this can trap steam. You want that sizzling sound when the potatoes hit the pan. Cook them until they turn golden brown. This process usually takes about 5-7 minutes. Flip them carefully to avoid breaking. To elevate your hash, use fresh herbs and spices. Smoked paprika adds a nice depth. Chili powder brings a touch of heat. Fresh parsley as a garnish brightens the dish. You can also try adding fresh thyme or rosemary for a unique twist. Experiment with different herbs to find your favorite combination. Spice it up to keep your breakfast exciting. The Full Recipe shows you how to combine all these tips into a delicious dish. {{image_2}} You can easily make a vegetarian breakfast hash. Start by swapping the sausage for plant-based sausage or mushrooms. These add a nice umami flavor. Use more veggies like zucchini, spinach, or kale. The more colors you add, the better it looks and tastes! To make your breakfast hash gluten-free, ensure all your ingredients are free from gluten. Most fresh veggies and eggs are safe. If you use sausage, check that it’s gluten-free. Serve with gluten-free toast on the side for a complete meal. You have many choices for proteins in your hash. Bacon gives a salty, smoky flavor. Simply crisp it in the skillet before adding other ingredients. Tofu is a great option too. Press and crumble firm tofu, then cook it until golden. This adds protein without meat. For the full recipe, check out the Full Recipe section to see how to combine these variations into your dish! To store your breakfast hash, let it cool first. Place it in an airtight container. Make sure to keep it in the fridge. It will stay fresh for about three to four days. If you want to keep it longer, freezing is a great option. When reheating, use a skillet for the best taste. Heat a bit of oil over medium heat. Add the hash and stir gently. This keeps the potatoes crispy. You can also microwave it. Just cover the dish and heat in short bursts. Stir between intervals to avoid hot spots. You can freeze the hash, but do it right. Do cool it completely before packaging. Use a freezer-safe container or bag. Don’t freeze eggs if you want them runny. They can become rubbery. Instead, cook fresh eggs when you reheat the hash. The best type of potato for hash is the russet potato. Russets are starchy and crispy. They get golden and soft inside when cooked. For a creamier texture, you can try Yukon gold potatoes. They have a buttery flavor and hold up well in a hash. Yes, you can make breakfast hash ahead of time. Prepare it the day before and store it in the fridge. When ready to eat, reheat in a skillet over medium heat. You may need to add a splash of water to help it warm up. If you want, you can cook the eggs fresh for the best flavor. Adding more vegetables is easy! You can include spinach, zucchini, or even mushrooms. Just chop them up and sauté them along with the onions and peppers. This adds color and nutrition. You can mix in leftover veggies too, making it a great way to use what you have at home. For a full recipe, check out the complete guide to Hearty Savory Breakfast Hash. In this post, we explored how to make a hearty, savory breakfast hash. We covered key ingredients, precise cooking steps, and useful tips that guarantee tasty results. I shared ways to customize your hash with vegetarian and gluten-free options, along with smart storage methods. Remember, your breakfast hash can change based on what you have at home. Focus on quality ingredients and cook with care. Enjoy your delicious creation and share it with others!

Savory Breakfast Hash

Start your mornings with a deliciously hearty breakfast hash that's packed with flavor! This easy-to-follow recipe combines crispy potatoes, vibrant veggies, and your choice of savory proteins, whether it's traditional sausage or a plant-based option. Perfect for any breakfast lover, you'll find tips for achieving crispy golden potatoes and customizing your dish to suit your tastes. Click through to explore this comforting recipe and elevate your breakfast game!
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Ingredients
  

2 large russet potatoes, diced

1 bell pepper (any color), chopped

1 medium red onion, diced

3 cloves garlic, minced

4 large eggs

1 cup cooked sausage (or plant-based sausage), crumbled

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Potatoes: Place the diced potatoes in a large pot of salted water. Bring to a boil and cook for about 5-7 minutes, or until just tender but not mushy. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and chopped bell pepper. Sauté for 3-4 minutes until they start to soften.

      Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.

        Combine with Potatoes: Add the drained potatoes to the skillet, followed by the crumbled sausage. Sprinkle in the smoked paprika, chili powder, salt, and pepper. Stir everything well to combine. Cook for about 5-7 minutes, stirring occasionally, until the potatoes are crispy and browned on the outside.

          Cook the Eggs: Using the back of a spoon, make four small wells in the hash. Crack an egg into each well. Cover the skillet and cook for 4-5 minutes, or until the egg whites are set and the yolks are still runny. For firmer yolks, cook an additional minute.

            Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve directly from the skillet for a rustic feel, or plate individual servings garnished with extra parsley and a sprinkle of chili flakes for a pop of color.