Hungry Hash Bowl Recipe

Prep and parboil potatoes

Wash and scrub the russet potatoes. Cut into 1/2-inch dice (leave skins on if desired). Place diced potatoes in a pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain thoroughly and let steam-dry for 2–3 minutes.

Cook vegetables

While potatoes simmer, thinly slice the onion and dice the red bell pepper. Heat 2 tbs olive oil and 1 tbs butter in a large, heavy skillet over medium-high heat until butter foams. Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/4 tsp garlic powder. Transfer the softened vegetables to a bowl and set aside.

Crisp the potatoes

Add the remaining 1 tbs olive oil to the same skillet and increase heat to medium-high. Add the drained potatoes in a single layer (work in batches if needed). Let the potatoes cook undisturbed for 3–4 minutes to develop a crust, then stir and continue to cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes total. Season with the remaining 1 tsp kosher salt (adjust to taste) and remaining 3/4 tsp black pepper. Return the cooked onion and pepper to the skillet and toss to combine. Keep on low heat while you prepare the protein.

Cook the sausage

In a separate medium skillet over medium heat, add the crumbled breakfast sausage. Break it up with a spatula and cook until no longer pink and nicely browned, about 6–8 minutes. If the sausage renders a lot of fat, spoon off excess, leaving about 1 tbs in the pan for flavor. Stir in 1/2 tsp smoked paprika and 1/4 tsp garlic powder with the sausage for extra seasoning. Keep warm.

Scramble the eggs

Whisk the 4 eggs with 2 tbs milk and a pinch of salt and pepper. In a clean nonstick skillet, add a small pat of butter or 1 tsp oil over medium-low heat. Pour the eggs in and cook gently, stirring often, until just set but still moist, about 2–3 minutes. Remove from heat (eggs will continue to set slightly).

Assemble the bowls

Divide the crispy potato and vegetable mixture between four bowls (or two large bowls for heartier servings). Top each portion with equal amounts of cooked sausage and scrambled eggs.

Add cheese and garnish

Sprinkle about 1/4 cup shredded cheddar over each bowl so it melts slightly from the hot hash. Scatter sliced scallions and chopped parsley over the top. Add hot sauce to taste if desired (about 1/2 tsp per serving if using). Serve immediately.