Bratwurst Hash Recipe

Preheat and roast potatoes

Preheat oven to 425°F (220°C). Cut the scrubbed potatoes into 1/2-inch dice (leave skin on). In a large bowl toss potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Spread in a single layer on a rimmed baking sheet and roast 20–25 minutes, turning once halfway, until golden and tender.

Brown bratwurst

While potatoes roast, heat a large cast-iron or heavy skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the bratwurst links whole and brown, turning occasionally, about 6–8 minutes total so they develop color. Reduce heat to medium-low and continue cooking until fully warmed through (if pre-smoked) or cooked through (if raw) — internal temperature should reach 160°F (71°C) for pork. Remove sausages to a cutting board and let rest 5 minutes, then slice into 1/2-inch rounds on a slight bias.

Combine potatoes and bratwurst

When potatoes are crisp-tender, transfer them to the skillet with the browned bratwurst slices (add them back to the skillet). Increase heat to medium-high and toss together for 2–3 minutes so the potato edges pick up the pan fond. Taste and adjust seasoning with remaining 1/2 teaspoon kosher salt and additional black pepper if needed.

Sauté onions

After removing the sausages initially (from previous step), add the sliced onion to the skillet with the sausage drippings and remaining butter if needed. Sauté over medium heat until softened and beginning to caramelize, about 8–10 minutes. Add the minced garlic in the last 1 minute and cook until fragrant. If skillet is dry, add up to 1 teaspoon olive oil.

Combine with hash

Stir the caramelized onions and garlic into the potato + bratwurst mixture. Cook together 1–2 minutes to marry flavors. Stir in the chopped parsley and 1/2 teaspoon smoked paprika if you like more smoky flavor. Keep warm over low heat while you cook the eggs.

Cook sunny-side eggs

In a separate nonstick skillet, heat 1 teaspoon butter over medium-low. Crack eggs into the pan (work in batches if necessary). Cook gently until whites are set but yolks remain runny, about 3–4 minutes. For slightly set yolks, cover the skillet for 30–45 seconds. Season eggs with flaky sea salt and 1/4 teaspoon black pepper.

Plate and serve

Divide the bratwurst hash among 4 plates, mounding it slightly. Top each portion with a sunny-side egg. Garnish with extra chopped parsley and offer hot sauce or Dijon mustard at the table. Serve immediately.