Willamette Valley Farmhouse Hash
A hearty breakfast hash of potatoes, farm sausage, and seasonal greens, topped with a fried egg.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 450 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 27
- carbs
- 32
- protein
- 22
- calories
- 450
Instructions
- 1
Cut the potatoes into small, even cubes.
- 2
Melt the butter in a cast-iron skillet over medium heat. Add the potatoes and cook until golden and tender, about 12 minutes.
- 3
Push the potatoes to one side. Crumble the sausage into the skillet and cook until browned.
- 4
Add the onion and garlic. Cook until softened.
- 5
Stir in the chopped greens. Cook until wilted, about 3 minutes.
- 6
Season the hash with salt and pepper. Stir everything together.
- 7
Make four small wells in the hash. Crack one egg into each well.
- 8
Cover the skillet. Cook for 4-5 minutes until the whites set but the yolks stay runny.
Chef's tips
Cut the potatoes into small, even pieces so they cook through quickly. A cast-iron skillet gives the potatoes the best crispy crust.
Storage
Refrigerate leftovers (without the egg) for up to 2 days.
Reheating
Reheat in a skillet over medium heat, adding a fresh fried egg on top.
Common mistakes to avoid
- •Crowding the skillet, which steams the potatoes instead of browning them.
- •Cooking the eggs too long until the yolks are firm.
Serving suggestions
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