There’s just something magical about waking up to the aroma of a hearty breakfast sizzling away in a skillet. Whether you’re feeding a hungry family or treating yourself to a weekend feast, this Hearty Skillet Breakfast Hash is the kind of breakfast that brings everyone to the table with a smile. The secret? Simple, fresh ingredients and a little bit of love.
Let’s face it, mornings can be rough—especially during the week. But come Saturday or Sunday, you deserve to slow things down and savor the good stuff. That’s where this recipe shines. We’re talking crispy golden potatoes, sautéed bell peppers and onions, smoky sausage, and a handful of baby spinach for a pop of color and nutrition. Top it all off with perfectly cooked eggs, and you’ve got a breakfast that’s both rustic and satisfying.
What I love most about this hash is how adaptable it is. Got leftover ham or bacon from last night? Toss it in! Craving a little heat? Dice up a jalapeño or sprinkle on some hot sauce at the end. You can even go vegetarian—just swap out the meat for more veggies, like mushrooms or zucchini.
This skillet hash is all about one-pan convenience, too. Less mess means more time to sit and enjoy your meal, maybe even with a second cup of coffee. I recommend using a well-seasoned cast iron skillet for maximum flavor and those irresistible crispy edges.
Now, let’s get cooking!
Hearty Skillet Breakfast Hash Recipe
Ingredients:
- 3 medium russet potatoes, diced
- 1 tablespoon olive oil
- 1/2 pound smoked sausage, sliced
- 1 red bell pepper, diced
- 1/2 yellow onion, diced
- 1 cup fresh baby spinach
- 4 large eggs
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Prep the Potatoes: Place diced potatoes in a microwave-safe bowl and cover with water. Microwave for 5-6 minutes until just tender, then drain.
- Cook the Sausage: In a large skillet over medium heat, add olive oil and sausage. Sauté until browned, about 3-4 minutes. Remove sausage and set aside.
- Sauté the Veggies: Add diced onions and bell peppers to the same skillet. Cook for 2-3 minutes until softened.
- Crisp the Potatoes: Add potatoes to the skillet, season with paprika, salt, and pepper. Cook undisturbed for 4-5 minutes, then flip and cook until golden and crispy.
- Combine Everything: Stir in sausage, spinach, and cook until spinach wilts.
- Add the Eggs: Make four wells in the hash. Crack an egg into each well. Cover and cook until eggs are set to your liking (about 4-5 minutes for runny yolks).
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
This breakfast hash is best enjoyed straight from the skillet—no fancy plating required! Pair with toast, a squeeze of hot sauce, and you’ve got a breakfast worth lingering over.
