Breakfast Hash
Jake Torres
@jaketorrescooks
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
Difficulty
Easy
Let's cook
Par-boil the potatoes
Boil the diced potatoes for 6 minutes until just tender at the edges, then drain and steam-dry in the colander for 5 minutes.
💡Par-boiling then drying is what gives crisp outsides and fluffy centres. Raw potato in the pan takes forever and burns.
Brown the sausage
Cook the sausage in the oil, breaking it up, until browned. Remove, leaving the fat.
Fry the potatoes undisturbed
Add the potatoes in one layer and leave them completely alone for 6 minutes before turning. Repeat twice.
💡Every time you stir, you interrupt the crust. Leave them alone.
Add vegetables
Add the onion, pepper, and paprika and cook 5 minutes, then return the sausage.
Crack in the eggs
Make four wells, crack an egg into each, cover, and cook 4 minutes until the whites set and the yolks still run. Top with scallions.
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📝 Tips, swaps, and make-ahead notes
A wide, heavy pan matters more than anything else here — a crowded pan steams the potatoes instead of frying them. Use two pans if cooking for more than four.
- •Vegetarian: Halloumi or black beans in place of the sausage.
- •Sweet potato: Works well; par-boil for 4 minutes only.
- •Leftovers: Any roast vegetables can go in.
Nutrition & Safety
Calories
532kcal
Protein
24g
Carbs
42g
Fat
30g
⚠️ Allergen & Safety Note
This recipe contains egg. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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