Nothing says hearty breakfast, perfect for a weekend like a sausage, bacon, pepper, and onion potato hash. Top it with a perfectly poached egg and you have a loaded breakfast hash fit for a king! And that is the kind of breakfast that I’m talking about.
Of course, if you have an egg allergy leave it off. Kelsie eats hers sans eggs and makes no complaint about the lack of flavor. Being honest here, I don’t even like, nor do I eat eggs, and the hash is still perfect! I only poach eggs because I like watching the beautiful ooze that you get from the yolk. Yep, truth.
Scroll down for a printable version.
What do you need?
1 pound ground sausage
1 package of Applegate sausage
1 large yellow onion, thinly sliced
1 bell pepper, your choice of color, washed and sliced into strips, then into small pieces
6 medium potatoes, peeled, washed, and cubed
1 tablespoon olive oil
1 teaspoon each salt, pepper, garlic powder, onion powder (or your favorite seasonings)
2 eggs per person, per serving
½ teaspoon salt
½ teaspoon white vinegar
What do you do?
Preheat oven to 350 degrees.
Line a large baking sheet with parchment paper.
In a large bowl mix your seasoning and olive oil. Toss your potatoes to coat.
Lay your potatoes on your baking sheet in a single layer. Bake for 45 minutes or until fork tender.
While your potatoes are baking, heat a large skillet over medium to high heat and cook your sausage into crumbles, set aside.
Cook your bacon in the same skillet, and lay on paper towels to drain the grease. Once cooled, give the pieces a rough chop.
In your bacon grease cook your onion and bell pepper to your liking.
Once your potatoes are done transfer them and your sausage and bacon to the skillet with the onion and peppers.
Toss to combine. Season with additional salt and pepper, if needed.
To cook your eggs you’ll want a medium sized pot filled half-way with water.
Add your salt and vinegar. Don’t worry your eggs won’t taste like vinegar!
Over medium heat, heat your water to a simmer. You do not want boiling water!!
Once you have a simmer, crack open your egg and drop carefully into the water.
Set a timer for 3 minutes. Cook anymore and you egg will be overcooked.
Using a slotted spoon carefully remove your egg once your minutes are complete and plate.
Trim away the crazy looking white whisps and serve immediately.
Tip: You can choose to bake your bacon, if you do, you’ll want to place your bacon on a parchment or foil lined baking sheet in a single layer into a cold oven. Bake for 20 minutes or until golden brown. Remove and place bacon on paper towels to crisp up. You can cook this while your baking your potatoes and save some time.