Can I use a different kind of potato?

Absolutely! Yukon golds or red potatoes work great, though russets crisp best. Just avoid waxy varieties, which can end up a bit soggy.

Do I really need to soak the potatoes?

Not a must, but when time allows, soaking does make a noticeable difference in the final crispiness. If you’re in a rush, just dry the potatoes well and keep moving.

Can I scale this recipe for a crowd?

Definitely! Just use a larger skillet (or two) and keep batches manageable so you don’t lose that wonderful crisp texture. Plan about one potato per person.

What if I don’t have an oven-safe skillet?

No problem! Cook everything on the stovetop, then transfer the hash to a baking dish before adding eggs and popping in the oven.

Crispy Hash & Eggs Breakfast Skillet Recipe

Description

This Crispy Hash & Eggs Breakfast Skillet is the perfect one-pan breakfast, loaded with golden-brown shredded potatoes, savory sausage, colorful bell peppers, and gooey cheddar cheese, all crowned with oven-baked eggs. Ideal for a hearty single-serving breakfast or easily scalable for guests, this skillet meal delivers restaurant-quality hash at home with simple ingredients and unbeatable texture.

Ingredients

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For the Hash

1 large russet potato, grated and peeled
2 tablespoons vegetable oil

For the Filling

3 cooked breakfast sausage links, diced
1/4 cup bell peppers, diced (red and green preferred)
1/4 cup cheddar cheese, shredded (optional)

For the Eggs

2 large eggs

Seasoning

Salt and pepper, to taste

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Instructions

Prep the Potato: Peel and grate the russet potato using the largest holes in your grater. If time allows, soak the grated potatoes in cold water for at least one hour to remove excess starch, rinse twice, and dry thoroughly. If short on time, just dry the potatoes and continue.
Microwave the Potatoes: Place the grated potatoes on a plate and microwave for 3 minutes. This step helps create a crispy starch layer for extra crunch when frying.
Prepare the Skillet & Sausage: Use an oven-safe skillet (ideally cast iron, 10-12 inch is perfect for 1-2 servings). Heat vegetable oil over medium heat and add the diced sausage, warming until heated through. Remove sausage and set aside.
Cook the Potatoes: Add the microwaved potatoes to the skillet. Spread them out and do not move them for about 5 minutes, allowing the bottom layer to turn golden and crispy. Flip the hash using a spatula and brown the other side.
Combine and Make Wells: Once potatoes are golden brown and crispy, return the sausage to the skillet. Use a spoon to create two indentations (wells) in the hash for the eggs.
Preheat and Add Eggs: Preheat your oven to 400°F (200°C). Crack one egg into each well, then sprinkle the top with diced bell peppers and cheddar cheese if using.
Bake: Transfer the skillet to your preheated oven. Bake for 8-10 minutes, or until the eggs are cooked to your liking.
Finish and Serve: Carefully remove the skillet from the oven and season with salt and pepper. Let rest for a minute or two, then slide onto a serving plate and enjoy immediately.

Notes

This recipe is easily adjustable—simply scale up the ingredients and use a larger skillet for more servings.
Potatoes shrink significantly after cooking; plan for one potato per person.
Optional soaking of potatoes gives the crispiest results, but can be skipped if short on time.
Use fully-cooked sausage for convenience, but other meats or vegetarian alternatives can work as well.
Cheddar cheese adds a melty touch, but is optional.

Nutrition

Serving Size: 1 skillet (about 1 generous portion)
Calories: 520
Sugar: 3g
Sodium: 890mg
Fat: 32g
Saturated Fat: 10g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 21g
Cholesterol: 410mg