Essential Hash Recipe

Prepare potatoes

If using whole baby potatoes, quarter them so pieces are about 1/2 inch. Parboil in salted water for 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Pan-fry potatoes

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add neutral oil and 1 tablespoon butter. When butter foams, add the drained potatoes in a single layer. Let cook undisturbed for 4–5 minutes to form a crisp crust, then toss/flip and continue to fry another 6–8 minutes until golden-brown and tender. Season with 1 tsp kosher salt, 1 tsp black pepper and smoked paprika. Reduce heat to medium.

Cook breakfast sausage

While potatoes crisp, heat a medium skillet over medium heat. Add crumbled breakfast sausage and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed and transfer to a plate lined with paper towel.

Warm proteins (if using smoked salmon or chicken)

If using smoked salmon, flake and set aside cold or gently warm for 30 seconds in a hot pan if you prefer warm. For pre-cooked shredded chicken, toss with 1 teaspoon oil and warm in a skillet for 1–2 minutes until heated. If using avocado, dice and reserve for topping (do not heat).

Combine with potatoes

Add the cooked sausage (and warmed chicken or flaked salmon if using) to the skillet with the potatoes. Gently toss to combine and let flavors marry 1–2 minutes. Taste and adjust seasoning.

Caramelize onions

In the same skillet used for sausage (wipe out excess fat leaving about 1 tsp), add the thinly sliced onion with 1 tsp oil and a pinch of salt over medium-low heat. Cook, stirring occasionally, until soft and deeply golden, about 12–15 minutes. If onions brown too quickly, lower the heat. When caramelized, add the sliced pickled peppers and cook 1 additional minute.

Fold into hash

Fold the caramelized onions and pickled peppers into the potato and sausage mixture so the ingredients are evenly distributed. Keep on low heat to stay warm while you make the eggs and salsa.

Make quick salsa verde

If using fresh tomatillos: place quartered tomatillos and jalapeño on a sheet pan under a broiler or in a hot skillet and char on both sides until blistered (3–5 minutes). Let cool slightly. In a blender or food processor combine charred tomatillos, jalapeño, garlic clove, 1 tablespoon cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil and 1 teaspoon salt. Pulse to a coarse-smooth salsa. Taste and adjust salt/lime. If using jarred salsa verde, skip to tasting and adjust seasoning.

Scramble the eggs

Crack 4 eggs into a bowl, add 2 tbsp milk or cream and 1 tsp salt, and whisk until blended. Heat a nonstick skillet over medium-low heat and add 1 tbsp butter. When butter melts and just starts to foam, pour in eggs. Use a spatula to gently pull and fold eggs as they set, cooking slowly until soft curds form but still moist, about 3–4 minutes. Remove from heat just before fully set (they will finish cooking from residual heat).

Plate the hash

Divide the potato/sausage/onion mixture between two plates (serves 2). Top each portion with half of the scrambled eggs.

Top and garnish

Spoon 2–3 tablespoons of salsa verde over each plate. Add pickled pepper slices and diced avocado (if using). Flake smoked salmon over one plate if selected, or add warmed shredded chicken as preferred. Sprinkle chopped cilantro and a crack of black pepper. Serve with lime wedges alongside.

Serve immediately while hot. Leftovers: store components separately (potatoes, eggs, salsa) for best texture; reheat potatoes in a skillet to restore crispness.