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Red Potato Skillet Hash

  • Total Time: 45 minutes
  • Yield: 4 1x


  • 1/2 pound of ground country sausage (could also use sausage links cut into small chunks)
  • 1 1/2 pounds of red potatoes, diced into ~1/3 inch pieces
  • 1 teaspoon of dried, crushed rosemary
  • 1 teaspoon of sea salt
  • 2 cloves of garlic, minced
  • 12 tablespoons of olive oil
  • 1 small white onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 48 eggs depending on your preference (I used 5)
  • freshly ground black pepper
  • optional for topping: diced fresh parsley and avocado


  1. Start by cooking the sausage in a large skillet until it’s just cooked all the way through.
  2. Leaving all of the liquid in the skillet, remove the cooked sausage and place it on a plate covered with paper towels.
  3. In a medium bowl, toss the potatoes with a small lug of olive oil, the dried rosemary, and the sea salt.
  4. Leaving the heat on medium, add the potatoes into the skillet and cook until just tender, about 12-15 minutes. Add in the garlic and cooked for an additional couple minutes. Removed the potatoes from the skillet (leaving any liquid) and set them aside in a separate bowl.
  5. Add in 1 tablespoon of olive oil and cook the bell pepper and onion until just tender, about 7 minutes. Add in more oil if necessary.
  6. The the veggies are just getting tender, add the potatoes and sausage back into the skillet with the veggies and stir to combine everything.
  7. Spread the raw eggs evenly around the skillet and allow them to cook to your desired doneness. For running eggs, they’ll need to cook for about 6-8 minutes on top of the hash in order to be done.
  8. Once cooked, removed from heat, top with parsley, avocado, and a bit of fresh black pepper and ENJOY!!!
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes