Peel if desired and cut russet and Yukon Gold potatoes into 1/3-inch dice so total equals about 3 cups. Rinse diced potatoes under cold water until water runs clear to remove excess starch; drain and pat very dry with a clean kitchen towel or paper towels.

prepare potatoes

To speed cooking and ensure tender interior, place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 4 minutes after simmer begins. Drain thoroughly and spread on a tray to steam-dry for 5 minutes, or microwave in a covered dish 2 minutes. Pat dry again.

par-cook (optional but recommended)

Heat a large heavy skillet over medium-high heat. Add 1 tbs neutral oil and 1 tbs butter; when shimmering, add the dried potato cubes in an even layer. Avoid overcrowding; if your pan is small, work in two batches.

heat pan

Leave potatoes undisturbed for 3–4 minutes to develop a golden crust. Toss or flip pieces and continue to cook, stirring occasionally, another 6–8 minutes until most pieces are golden-brown and tender when pierced with a fork. Reduce heat as needed to prevent burning.

brown potatoes

Push potatoes to one side of the pan, add remaining 1 tbs butter. Add diced onion and bell pepper to the butter and cook 3–4 minutes until softened and beginning to brown. Stir in minced garlic, smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper; combine with potatoes and cook 1–2 minutes more to marry flavors. Taste and adjust seasoning.

add aromatics and season

Turn off heat and fold in chopped parsley. Keep the hash in the warm skillet covered while you make the gravy, or transfer to a warm serving platter.

finish

In a separate medium skillet over medium heat, add the ground breakfast sausage (10 oz). Break into small pieces with a spatula and cook until no pink remains and the meat is nicely browned, about 6–8 minutes. Spoon off and reserve 1 to 2 tbs of rendered fat in the pan; discard excess if there is too much, leaving about 1 tbs fat to make the roux.

brown the sausage

Sprinkle 3 tbs all-purpose flour evenly over the reserved fat and cooked sausage pieces. Cook, stirring constantly, 1½–2 minutes to remove raw flour taste and create a blonde roux. Do not let the flour brown too much; lower heat if needed.

make roux

Slowly whisk in 2 cups whole milk a little at a time to avoid lumps. Bring the gravy to a gentle simmer while whisking; it will thicken as it heats, about 3–5 minutes. Stir in 1 tsp freshly ground black pepper and 1/2 tsp kosher salt (adjust to taste), plus 1/4 tsp dried sage if using. Simmer 2–3 more minutes until gravy reaches a spoon-coating consistency. If too thick, whisk in up to 1/4 cup additional milk; if too thin, simmer a couple more minutes.

add milk and season

Taste and adjust seasoning. Keep gravy warm on the lowest heat, stirring occasionally, until ready to serve. If reheating later, do so gently to avoid separation.

finish gravy

Plate the Hungry Potatoes Hash in generous portions (see servings). Spoon the warm Bear Creek Sausage Gravy over the top — about 1/3 to 1/2 cup gravy per serving, or to taste. Garnish with chopped chives or green onions and an optional dash of hot sauce.

Serve immediately so the hash stays crisp and the gravy is hot.

russet potatoes

yukon gold potatoes

unsalted butter

vegetable oil

yellow onion, finely diced

green bell pepper, diced

garlic, minced

smoked paprika

kosher salt

freshly ground black pepper

fresh parsley, chopped

neutral oil for pan

ground pork breakfast sausage

all-purpose flour

whole milk

kosher salt (or to taste)

dried sage (optional)

chopped chives or green onions

hot sauce (optional)

HUNGRY POTATOES HASH

Make HUNGRY POTATOES HASH Recipe in just 45m. Topped with Bear Creek Sausage Gravy

Hungry Potatoes Hash Recipe

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