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To make a tasty savory breakfast hash, gather these key items: - 3 medium potatoes, diced (preferably Yukon gold or red) - 1 cup bell peppers, diced (mixed colors for vibrancy) - 1 small red onion, finely chopped - 1 cup cooked sausage or plant-based sausage, crumbled - 2 cloves garlic, minced - 4 large eggs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish You can mix it up to fit your taste. Here are some fun options: - Spinach or kale for added greens - Cheese like cheddar or feta for creaminess - Avocado slices for extra flavor - Hot sauce for a spicy kick If you lack some ingredients, don’t worry! Here are some swaps: - Use sweet potatoes instead of regular potatoes for sweetness. - Try onion powder or shallots if you don't have a red onion. - Ground turkey or chicken can replace sausage. - You can use vegetable oil instead of olive oil. Feel free to explore these options in the full recipe for savory breakfast hash! Start by prepping the potatoes. Place them in a pot and cover with water. Bring to a boil, then reduce to a simmer for about 5 minutes until they are just tender but not fully cooked. Drain and set them aside. This step helps the potatoes cook faster later. Next, heat the olive oil in a large skillet over medium heat. Add the diced potatoes. Cook for about 8 to 10 minutes, stirring occasionally. You want them to turn golden and crispy on the outside. This will give your hash a nice texture. Now, add the diced bell peppers and onion to the skillet. Sauté for an additional 5 minutes. This softens the veggies and adds flavor. Then, add the minced garlic, crumbled sausage, smoked paprika, salt, and pepper. Stir well to combine. Cook for another 3 to 4 minutes until everything is heated and aromatic. To finish, create four small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid. Cook for about 4 to 5 minutes. This lets the eggs cook to your preference, whether sunny side up or more cooked. Once done, remove from heat and garnish with chopped parsley. Serve hot for a delicious meal. For crispy potatoes, don’t skip the parboiling step. It helps cook them evenly. When you add them to the skillet, make sure they are dry. Excess water can make them soggy. Use a large skillet to give them space. If they are too crowded, they won’t crisp up well. Stir them less often at first. Letting them sit will help develop a nice crust. You can also try using a cast-iron skillet if you have one. It will retain heat well and provide a great sear. For sunny side up eggs, cook them just until the whites are firm and the yolks are runny. If you prefer firmer yolks, cover the skillet for a bit longer. This helps them cook through without flipping. You can also crack the eggs into a bowl first. This way, you can easily add them to the wells in the hash. If you want to scramble the eggs, beat them in a bowl and pour them over the hash. Stir gently until they cook through. Enjoy your flavorful and easy breakfast hash! One common mistake is overcooking the potatoes. You want them tender but not mushy. Another issue is not seasoning enough. Salt and pepper bring out the flavors. Also, avoid crowding the skillet. This can lead to steaming instead of browning. Lastly, be careful with the eggs. Cook them to your liking, but don’t let them overcook. Savory breakfast hash pairs well with toast or warm tortillas. A side of fresh fruit adds a nice touch. You can also serve it with avocado slices or a dollop of sour cream. For a spicy kick, try adding hot sauce on top. This dish is great for brunch or a cozy breakfast. A large skillet is essential for cooking the hash. I recommend a non-stick skillet for easy cleanup. A pot is needed for boiling the potatoes. You will also need a lid for the skillet to cook the eggs properly. Lastly, a spatula helps to stir and serve the hash. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this hash vegetarian or vegan. For a vegetarian option, skip the meat and use extra veggies. Try adding mushrooms, zucchini, or spinach for flavor and color. If you want a vegan hash, replace the eggs with tofu or chickpea flour scramble. You can also use plant-based sausage for a meaty taste without using meat. This way, everyone can enjoy a hearty breakfast. Savory Breakfast Hash is versatile with proteins. You can swap sausage for bacon or ham for a smoky taste. If you want leaner options, use turkey sausage or chicken. For a vegetarian twist, try adding cooked lentils or black beans. These options provide protein while keeping the dish filling and tasty. Just remember to adjust cooking times based on the protein you choose. If you like heat, you can spice up your hash. Add diced jalapeños or red pepper flakes for a kick. If you prefer milder flavors, stick to smoked paprika and avoid extra spicy ingredients. Always taste as you go. This way, you can find the perfect balance that suits your palate. Don't be afraid to play with spices to make this dish your own! To keep your Savory Breakfast Hash fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to 3 days. Make sure to label your container with the date. You can freeze your breakfast hash for longer storage. Cool the dish completely. Then, pack it tightly in a freezer-safe container. It will last for about 2 months. When ready to use, thaw it in the fridge before reheating. Reheat leftovers on the stove for best results. Add a splash of water or broth to prevent sticking. Cook over low heat, stirring often, until hot. You can also use a microwave. Heat in short bursts, stirring in between, to ensure even warming. Enjoy your delicious hash! Yes, you can make Savory Breakfast Hash ahead of time. Cook the hash as usual but stop before adding the eggs. Let it cool and store it in the fridge for up to three days. When ready to eat, reheat the hash in a skillet. Add the eggs and cook until they are done. This method saves time on busy mornings. I prefer Yukon gold or red potatoes for this recipe. They have a creamy texture and hold their shape well during cooking. You can also use russet potatoes, but they tend to be more starchy. The key is to dice the potatoes evenly for even cooking. This way, they brown nicely and get crispy. You can easily customize the hash to fit different diets. For a vegetarian option, swap the sausage for mushrooms or black beans. If you want it vegan, use plant-based sausage and replace eggs with tofu or chickpea flour scramble. Adjust spices to match your taste. You can also add more veggies like spinach or zucchini for extra nutrients. You’ve learned the key ingredients and steps to make a savory breakfast hash. We covered how to cook crispy potatoes, adjust flavors, and avoid common mistakes. Remember to store leftovers properly for later meals. Feel free to get creative with variations or dietary needs. Cooking can be fun and simple. With practice, you’ll master this dish. Enjoy your delicious breakfast hash!

Savory Breakfast Hash

Revamp your mornings with this delicious Savory Breakfast Hash recipe! It's easy to make, bursting with flavor, and perfect for any appetite. Discover simple ingredients and step-by-step instructions that make cooking a breeze. Whether you're enjoying it solo or hosting friends, get inspired with variations and tips to customize your dish. Click through to explore how to create this hearty breakfast that everyone will love!
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Ingredients
  

3 medium potatoes, diced (preferably Yukon gold or red)

1 cup bell peppers, diced (mixed colors for vibrancy)

1 small red onion, finely chopped

1 cup cooked sausage or plant-based sausage, crumbled

2 cloves garlic, minced

4 large eggs

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Begin by prepping the potatoes. Place them in a pot and cover with water. Bring to a boil, then reduce to a simmer for about 5 minutes until just tender but not fully cooked. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they are golden and crispy on the outside.

      Incorporate the diced bell peppers and onion into the skillet. Sauté for an additional 5 minutes until the vegetables are softened.

        Add the minced garlic, crumbled sausage, smoked paprika, salt, and pepper to the skillet, stirring well to combine. Cook for another 3-4 minutes until everything is heated through and aromatic.

          Create four small wells in the hash mixture and crack an egg into each well. Cover the skillet with a lid and cook for about 4-5 minutes, or until the eggs are cooked to your preference (sunny side up or more cooked).

            Once cooked, remove from the heat and garnish with chopped fresh parsley. Serve immediately.

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