This is my all time favorite breakfast or brunch dish. It’s super easy, customizable, & scalable for a large or small crowd. Best thing is it’s not just for breakfast – my family and I can eat this 1 pan breakfast hash anytime, even for dinner!
The best part – it’s ready in less than 30 minutes! So let’s just dive right into it!
1 Pan Breakfast Hash
Or Brunch Hash, Lunch Hash, Dinner Hash, Snack Hash, etc.
This 1 pan breakfast hash starts with protein of choice. We always use beef or turkey sausage and brown it a bit first. It includes potatoes and your fave veggies, all cut into bite size pieces. It’s a very rustic dish so the chopped veggies don’t have to be perfect.
What makes my 1 pan hash unique (other than being completely cooked in 1 pan) is my secret ingredient – Apples! I prefer granny smith or gala as the apple needs to be firm and tart/sweet tart.
I cook the eggs right on top of the hash. Once the protein is browned and the veg is cooked through, add eggs to the top of the hash being very careful not to break the yolks. Season with a little salt & pepper. Put the entire pan in the oven at 350° for 3-5 minutes, depending on how you like your eggs.
The eggs come out perfectly pretty on top of this rustic hash! Even with the yolks fully cooked they don’t lose their color or shape! Get the full recipe below & pin it for future reference. I’d love to know if you try it & how you love it!
- 1 12 oz pkg beef sausage
- 5 medium red potatoes
- 1/2 medium yellow onion
- 1/2 medium bell pepper
- 1 clove garlic
- 1/2 large apple (or 1 whole small/medium apple)
- 1 T healthy oil like EVOO or avocado oil
- water or broth
- 4 eggs
- salt & pepper to taste
- Chop the vegetables into bite sized chunks, about 1 inch for the potatoes & half that for the onions & bell pepper.
- Mince the garlic & set aside with the other vegetables.
- Coat the bottom of a 10" cast iron skillet with oil. Turn the heat to medium/medium low.
- Cut the sausage into bite sized rings & add to the pan in 1 layer.
- Flip the sausage after a minute or 2. We just want to brown it.
- Add the vegetables to the pan along with enough water or broth to cover the bottom.
- Season with salt & pepper. Add any other seasoning you like at this point & stir to combine.
- Pop a cover on the pan and let simmer for about 10 minutes.
- Test the potatoes - they should be fork tender. If not, add more liquid as needed, cover & cook another 5 minutes. Check them every couple of minutes.
- When they potatoes are fork tender turn off the heat and stir to get the meat & veggie mixture as "flat" as possible.
- Crack the eggs directly on top of the meat & veggie mixture, being careful not to break the yolks.
- Pop the pan into a preheated 350° oven for 3 minutes (for fully cooked yolks)
You don't really need a ton of seasoning - sausage is typically pretty salty & flavor comes from the aromatics. I do like to add a little smokiness of paprika and/or cumin to the mix.
This dish is super easy to serve because the eggs create perfect little portions.
Serve alongside other brunch dishes or as a full meal on it's own.
Did you know...
You can use this basic hash as a base for Shakshuka? Just leave out the potatoes & apples, add tomatoes instead & amp up the spices. Sausage optional.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 478Total Fat: 23gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 203mgSodium: 414mgCarbohydrates: 51gFiber: 5gSugar: 8gProtein: 16g
I am not a nutritionist or dietician. Please consult one or your doctor if you are on a special diet. These numbers are auto-generated based on the ingredients in my recipe.