Royal Breakfast Hash
Start your day with the ultimate comfort food in the form of Royal Breakfast Hash—a hearty, flavor-packed skillet meal that's sure to satisfy. This one-pan wonder combines crispy golden russet potatoes, savory breakfast sausage, and a medley of colorful red bell pepper and onion, all brought together with a touch of smoky paprika and melted cheddar cheese. Topped with perfectly fried eggs and a sprinkle of fresh parsley, this recipe is as visually stunning as it is delicious. Perfect for lazy weekend brunches or a filling weekday breakfast, this hash is easy to customize to suit your preferences. Ready in just 50 minutes, it’s a crowd-pleasing dish that will make every morning feel like royalty. Keywords: breakfast hash recipe, easy breakfast skillet, sausage and potatoes, brunch ideas.
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Ingredients
- 3 medium-sized Russet potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Breakfast sausage
- 1 medium-sized Red bell pepper
- 1 small Yellow onion
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 4 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Cheddar cheese
Directions
Step 1
Peel the potatoes and dice them into small, evenly sized cubes (about 1/2 inch). Rinse them in cold water to remove excess starch, then pat them dry with a clean towel.
Step 2
Core and dice the red bell pepper into small pieces. Peel and finely chop the onion. Mince the garlic cloves. Chop the fresh parsley and set aside for garnish.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes, season with salt, black pepper, and paprika, and cook, stirring occasionally, until they are golden and crisp (about 8-10 minutes). Remove the potatoes from the skillet and set them aside.
Step 4
In the same skillet, melt 2 tablespoons of butter. Add the breakfast sausage, breaking it up into small pieces with a spatula, and cook until browned and cooked through (about 5-7 minutes). Remove the sausage and set aside with the potatoes.
Step 5
Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and bell pepper, cooking until softened (about 4 minutes). Add the minced garlic and cook for an additional minute until fragrant.
Step 6
Return the cooked potatoes and sausage to the skillet, stirring everything together. Sprinkle in the cheddar cheese and gently mix until melted. Reduce the heat to low.
Step 7
In a separate nonstick pan or the same skillet if large enough, cook the eggs to your liking (fried sunny-side up is recommended). Lightly season the eggs with a pinch of salt and black pepper.
Step 8
Serve the hash in individual portions, topping each plate with a fried egg. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
| Serving size | (1292.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2448.9 |
| Total Fat 169.9g | 0% |
| Saturated Fat 60.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 992.2mg | 0% |
| Sodium 5195.1mg | 0% |
| Total Carbohydrate 143.9g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 14.1g | |
| Protein 78.9g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 521.9mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 4154.0mg | 0% |
Source of Calories