Quick and hearty Breakfast Hash is packed with sausage, crispy potatoes, peppers, and melty cheese, all cooked in one skillet!A FILLING BREAKFAST MEALThis Breakfast Hash is a one pan meal and do you know my favorite thing about this kind of recipe? It starts with golden, crispy potatoes and crumbled sausage, then adds colorful bell peppers, onions. You get all those good carbs and filling protein to get your day started the right way! It works nicely for feeding a crowd or meal-prepping for the week.FREQUENTLY ASKED QUESTIONS:Can I make this breakfast hash ahead of time? Yes! You can cook the sausage, potatoes, and veggies ahead of time and store them in the refrigerator for up to 3 days. When youre ready to eat, reheat in the skillet, make the wells, and cook the eggs fresh for best flavor and texture. What type of potatoes work best in this hash? Baby gold or red potatoes work perfectly since they hold their shape and get crispy edges when they get pan fried. You can also use russet or Yukon gold potatoes, just dice them evenly for even cooking. Can I use different meat? Definitely! This recipe works great with diced ham, bacon, or even turkey sausage. Or you can try Italian or kielbasa sausage.You can also go meatless by adding extra veggies like mushrooms or spinach for a vegetarian version. Feel free to change things up however you like. This is an easy recipe to tailor to your tastes. How do I know when my eggs are done? Cover the skillet while cooking the eggs to help them steam on top. For runny yolks, cook for about 2 minutes. For firmer yolks, cook closer to 4 minutes. What do you serve with Breakfast Hash? While this is a whole meal in itself, you could serve with some toast or fresh fruit and a hot cup of coffee or fresh squeezed orange juice. How can I bring some heat to this dish? To add heat to the dish, you could use red pepper flakes while cooking or to top the dish with. You could also top with a hot sauce or add 1/2 teaspoon of cayenne pepper to the seasonings. What toppings can I add? Things like fresh chopped chives, a dollop of sour cream, some salsa or hot sauce are all great choices for toppings if you choose. Whats the best way to store leftovers? Breakfast Hash should be stored in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing, as the eggs tend to have a rubbery texture after being frozen. To reheat, microwave for 15-20 seconds or until thoroughly reheated. You can also put it on a sheet pan and reheat it in the oven at 350F for 10-15 minutes. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground breakfast sausage I shared some other meat options to use in the FAQ section above. You can use Italian or kielbasa sausage. Another option would be to use ham or bacon in place of the sausage.baby potatoes Additionally, you can use red or gold potatoes. I shared a few other options in the question section if you scroll back up some.red and green bell pepper Orange or yellow are also good choices for a milder flavor or leave it our if you dont like peppers.yellow onion a shallot would be a tasty substitute!garlic cloves If you are using the jar of minced garlic, use 2 teaspoons (or however much you prefer!)dried rosemary If you want to use fresh, use 2 Tablespoons chopped.onion powder, garlic powder, paprika, salt and pepper this is always my go-to combination of seasonings. You just cant go wrong with! But feel free to play around with the seasonings. I think a cajun or creole seasoning would be really good too!salted butter I prefer butter here but you could use margarine if you prefer.large eggs if you just want this to be a potato hash, you could skip the eggs. shredded cheddar cheese you can swap this out for other cheese options like pepper jack for a little kick.HOW TO MAKE BREAKFAST HASH:Cook and crumble sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside.Add the oil and potatoes to the skillet. Cook until they have started to brown. Add in the bell peppers, onion, garlic, dried rosemary, onion powder, garlic powder, paprika, salt, and pepper. Continue to cook until the potatoes are cooked through and the onions have softened. Stir the ground sausage back into the skillet.Make four holes in the hash brown mixture and add the butter to each hole. Crack the eggs into each hole and top with the cheddar cheese. Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve!CRAVING MORE RECIPES?Corned Beef HashTexas Breakfast Hash Brown CasseroleSausage Hash Brown CasseroleCowboy Hash Brown SkilletHam Hash Brown Breakfast Casserole PrintBreakfast HashA mixture of sausage, potatoes, onions, peppers, and eggs with cheese all made in a skillet. Course Breakfast, BrunchCuisine AmericanPrep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutesServings 4Calories 757kcalAuthor Brandie SkibinskiIngredients1 pound ground breakfast sausage1 Tablespoon olive oil2 pounds baby potatoes, diced (can use red or gold)1 red bell pepper, diced1 green bell pepper, diced1 medium yellow onion, diced4 garlic cloves, minced1 teaspoon dried rosemary1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon paprika1 teaspoon salt1 teaspoon pepper2 Tablespoons salted butter, cubed (divided use)4 large eggs cup shredded cheddar cheese (I used a white cheddar)InstructionsCook and crumble 1 pound ground breakfast sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside. Add 1 Tablespoon olive oil and 2 pounds baby potatoes, diced to the skillet. Cook until they have started to brown. Add in 1 red bell pepper, diced, 1 green bell pepper, diced, 1 medium yellow onion, diced, 4 garlic cloves, minced, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Continue to cook until the potatoes are cooked through and the onions and peppers have softened. Then stir the ground sausage back into the skillet. Make four holes in the hash brown mixture and add 1/2 Tablespoon cubed salted butter to each hole. Crack an egg into each hole. Sprinkle cup shredded cheddar cheese over the potatoes and eggs. Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 757kcal | Carbohydrates: 49g | Protein: 32g | Fat: 49g | Sodium: 1521mg | Fiber: 7g | Sugar: 5g