Breakfast Hash Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/2-inch dice. Rinse the diced potatoes under cold water until the water runs mostly clear to remove excess starch. Drain and pat dry thoroughly with a clean towel.

Pre-cook potatoes (optional for crispier hash)

Place diced potatoes in a pot, cover with cold water, add a generous pinch of salt, bring to a boil and cook 4 minutes until just beginning to be tender. Drain well and let steam-dry for 2 minutes in the colander.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add olive oil and 1 tablespoon of butter. When butter foams, add the potatoes in an even layer. Avoid crowding—if needed, cook in two batches. Let potatoes cook undisturbed 4–5 minutes to develop a brown crust.

Add the chopped onion to the skillet with the potatoes, stirring to combine. Continue to cook, stirring occasionally, 6–8 minutes, until potatoes are tender and onions are soft and caramelized at the edges.

Stir in the minced garlic, smoked paprika, thyme (if using), kosher salt and freshly ground black pepper. Cook 1–2 minutes more to toast the garlic and bloom the spices. Taste and adjust seasoning. Keep warm on very low heat while preparing gravy and eggs.

Sprinkle chopped parsley over the hash just before serving for freshness and color.

In a medium skillet over medium heat, add the pork breakfast sausage. Break it up with a spatula and cook until browned and no longer pink, about 6–8 minutes. If the sausage renders a lot of fat, leave about 2 tablespoons in the pan and drain excess; if lean, add 1 tablespoon butter so you have roughly 2 tablespoons of fat to make the roux.

Reduce heat to medium-low and sprinkle the flour over the cooked sausage and fat. Stir continuously for 1–2 minutes so the flour cooks and combines with the fat, forming a paste (roux). This removes the raw flour taste.

Slowly pour in the milk while stirring or whisking to prevent lumps. Increase heat to medium and cook, stirring frequently, until the mixture thickens to a gravy consistency, about 4–6 minutes. If it gets too thick, add milk 1 tablespoon at a time until desired consistency is reached.

Season the gravy with black pepper, kosher salt (start with less; the sausage is often salty), and red pepper flakes if using. Simmer gently 1–2 minutes to meld flavors. Taste and adjust seasoning. Keep hot on low heat; if it thickens too much while standing, whisk in a splash of milk to loosen.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon butter. Allow butter to melt but not brown—temperature should be moderate so whites set without getting crisp edges.

Crack eggs into the skillet one at a time, spacing them evenly. Season each egg with a pinch of salt and a little black pepper. Cover the skillet with a lid and cook 2–4 minutes depending on how runny you want the yolks: 2 minutes for very runny, 3 minutes for slightly set tops, 4 minutes for mostly set but still soft yolks.

Alternatively, for glossy white tops without covering, baste each egg with some of the hot butter/oil in the pan using a spoon until whites are set but yolks remain runny.

When eggs are cooked to your preference, remove from the pan and keep warm briefly until plating.

Divide the potato & onion hash between 4 plates (about 1/2 cup per serving if making 4 servings; adjust based on desired portion).

Spoon sausage gravy generously over the hash (about 1/4–1/3 cup gravy per serving).

Top each plate with a sunny egg (1 egg per serving). Season with a final pinch of salt and pepper and sprinkle with additional chopped parsley.

Serve immediately while everything is hot. Recommend providing hot sauce or ketchup at the table if desired.