Potato Hash Recipe

Prep potatoes

Peel (if desired) and cut Yukon gold, sweet, and purple potatoes into uniform 1/2-inch dice. Rinse briefly to remove surface starch and pat dry with paper towels.

Par-cook potatoes

Place diced potatoes in a pot of salted cold water. Bring to a simmer and cook until just tender when pierced with the tip of a knife, about 6–8 minutes. Drain well and let steam-dry in the colander for 2–3 minutes.

Cook vegetables

While potatoes simmer, seed and dice bell peppers and coarsely dice the onion. In a large 12-inch skillet over medium-high heat, add 1 tablespoon neutral oil and the butter. When the butter foams, add onions and sauté 3–4 minutes until translucent. Add both bell peppers and continue to cook 3 minutes until softened. Add minced garlic, thyme, smoked paprika, salt, and pepper; cook 30–45 seconds until fragrant.

Fry potatoes

Push the vegetables to the side of the pan. Add remaining 1 tablespoon neutral oil and spread to coat the pan surface. Add par-cooked potatoes in a single layer as much as possible. Let cook undisturbed 4–5 minutes to develop a crisp crust. Flip pieces (or stir gently) and continue to cook another 4–6 minutes until most pieces are golden and crisp. Toss potatoes with vegetables and chopped parsley, adjust seasoning to taste.

Cook sausage

In a separate medium skillet, heat 1 teaspoon olive oil over medium heat. Add the sausage (remove casings if using links) and break up with a spatula into small crumbles. Cook 6–8 minutes until browned and cooked through, with some browned, crisp bits. Drain briefly on paper towels if there is excess fat.

Combine with hash

Fold the cooked sausage into the potato and vegetable mixture in the large skillet, spreading evenly. Cook together 1–2 minutes so flavors meld. Taste and adjust salt and pepper.

Whisk sour cream, mayonnaise, chives, parsley, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust acidity or salt. Refrigerate until ready to serve. If you prefer a thinner crema, stir in 1–2 teaspoons of cold water or milk.

Fry eggs sunny-side up

In a nonstick skillet over low-medium heat, add 1 teaspoon butter and allow to melt and foam. Crack eggs into the pan, spacing evenly. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. For fully set whites on top without flipping, cover the skillet for 30–60 seconds or spoon some foamy butter over whites. Season eggs with a pinch of salt and pepper.

Plate and garnish

Divide the potato–sausage hash among four plates (or family-style on a platter). Make shallow wells and top each portion with a sunny-side-up egg. Drizzle or dot herbed crema over the hash, sprinkle microgreens or parsley, and finish with a few drops of hot sauce if using. Serve immediately.