Cleaver Hash Recipe

Prep the vegetables

Wash and peel the russet potatoes. Using a box grater or the large holes of a grater, coarsely grate the potatoes. Place grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much moisture as possible. Finely dice the yellow onion and red bell pepper. Mince the garlic.

Par-cook potatoes (optional for faster browning)

If you want faster, more tender interior, place the grated potatoes in a microwave-safe bowl, cover loosely, and microwave on high for 2 minutes. Drain any released liquid and squeeze again to remove moisture. Skip this step if you prefer raw potatoes and a crispier texture achieved in the pan.

Cook sausage

Heat a large cast-iron skillet or heavy nonstick pan over medium-high heat. Add 1 tablespoon of neutral oil. Add the breakfast sausage (or ground pork), breaking it up with a spatula. Cook until browned and cooked through, about 5–7 minutes. Use a slotted spoon to transfer the cooked meat to a bowl, leaving rendered fat in the pan. Reserve cooked sausage for later.

Start the hash

Lower heat to medium. Add the remaining 1 tablespoon of oil and 1 tablespoon of butter to the pan with the fat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes and season

Spread the squeezed grated potatoes into an even layer in the skillet. Sprinkle smoked paprika, black pepper, and 3/4 teaspoon of the kosher salt over the potatoes. Press down lightly with a spatula to make contact with the pan. Let cook without stirring for 4–6 minutes to develop a golden-brown crust on the bottom.

Finish cooking the hash

After the bottom is browned, gently flip and stir the potato layer to brown the other side and incorporate the onion/pepper mixture. Continue to cook, stirring occasionally, until potatoes are tender and evenly browned, another 6–8 minutes. Taste and add remaining salt if needed. Return the cooked sausage to the pan and fold it through the potatoes so it warms and distributes evenly, 2–3 minutes.

Once the hash is fully cooked and well browned, remove the pan from heat. Stir in the chopped fresh parsley, apple cider vinegar, and hot sauce to brighten flavors. Dot with the remaining tablespoon of butter and allow it to melt through the hash, stirring once to combine. Adjust seasoning to taste.

Fry or poach eggs

If serving with eggs, fry them in a separate small skillet in a little butter or oil to your preferred doneness (sunny-side up or over-easy recommended) or poach 2 eggs. Season eggs with a pinch of salt and pepper.

Assemble and serve

Scoop the Cleaver Hash onto plates, top with eggs if using, sprinkle pickled jalapeños and shredded cheddar cheese if desired. Serve immediately.