Breakfast Hash Recipe

4.80 from 5 votes

We love this breakfast hash recipe made with flavorful potatoes and over easy eggs.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: people

1 pound breakfast sausage pork, chicken, turkey, venison, or any kind you like
3 cups diced potatoes Yukon gold, red, russet, or even sweet potatoes all work
½ cup diced onion red onion or scallions also work
2 cloves garlic minced
½ teaspoon minced fresh thyme fresh rosemary, sage, or parsley are also good options
1½ cups fresh spinach or try peppers, tomatoes, or mushrooms
2 tablespoons unsalted butter (¼ stick), oil or nonstick cooking spray also work
4 large eggs

Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add the sausage and cook it for 5-7 minutes, or until browned and crisp. Make sure to break up the sausage into bite sized pieces as you stir.
1 pound breakfast sausage
Remove the sausage using a slotted spoon and leave the grease in the pan.
Add the potatoes to the pan and cook them for 5 minutes, or until they are just starting to become tender.
3 cups diced potatoes
Add the onion and cook it with the potatoes for an additional 5-7 minutes, or until the onions are tender and the potatoes are golden brown.
½ cup diced onion
Add the garlic, thyme, and spinach and cook for an additional minute. Remove the pan from the heat, season with salt and pepper to taste, and top with the eggs.
2 cloves garlic, ½ teaspoon minced fresh thyme, 1½ cups fresh spinach
For Fried Eggs: Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt. Add the eggs and cook for 2-3 minutes, or until they are golden brown around the edges. Flip and cook for an additional minute for over medium or 3 minutes for hard-cooked eggs. Season with salt and pepper.
2 tablespoons unsalted butter, 4 large eggs
For Scrambled Eggs: Whisk the eggs with ¼ cup of milk or cream. Add the butter to a large nonstick skillet and allow it to melt. Add the beaten eggs and cook them, stirring constantly, for 3-4 minutes or until the eggs are just set and no longer runny. Season with salt and pepper to taste.

To save time, use thawed frozen hash browns instead of fresh potatoes.
If you don’t have fresh onion and garlic on hand, use ¾ teaspoon granulated onion powder and ½ teaspoon granulated garlic powder instead.
Feel free to skip the eggs if they aren't your thing.
Top with some shredded cheese or diced avocado to change it up.