Crispy Hash & Eggs Breakfast Skillet

Peel the potato and grate it using the largest holes in your grater. Soak up as much moisture from the potato as possible by squeezing it between some paper towels (this is very important for crispy hash).

Preheat the oven to 300 F. Spread the potatoes onto a sheet pan in an even layer and cook them for about 15-20 minutes. Or you can heat them on high in the microwave for 3 minutes. This heat creates a layer of starch around the outside of the hash that dehydrates when fried. This will help to make it extra crispy!

In a 10-12 inch skillet, heat the butter and diced sausage over medium heat. Add the potatoes and disperse them evenly around the bottom of the pan. Do not stir too often. They’ll be less crispy if you do. However you will need to stir them occasionally.

Preheat oven to 400 F. Continue to cook the hash until it’s reached a nice golden brown color. Then, use a spoon to create two indentations for the eggs.

Crack the eggs into the indentations and sprinkle the top with cheese. Place the skillet in the oven. Cook for 8-10 minutes then remove it from the oven. Season as desired (I like a lot of pepper). Let it rest for a minute or two, then use a spatula to transfer to a serving plate.

Serve with toast and eat your heart out!

Recipe adapted from Sally’s Baking Addiction.