Glorified Hash
Transform your breakfast or brunch with "Glorified Hash," a hearty, flavor-packed skillet dish that combines crispy golden potatoes, savory smoked sausage, and a medley of vibrant vegetables. Enhanced with aromatic smoked paprika, garlic, and thyme, this rustic recipe takes traditional hash to the next level. Topped with perfectly cooked eggs and a sprinkle of fresh parsley, it's a complete, satisfying meal in one pan. Ideal for busy mornings or relaxed weekend gatherings, this easy-to-follow recipe comes together in just 45 minutes and pairs beautifully with a dash of hot sauce for an extra kick. Perfect your skillet skills and enjoy this irresistible, crowd-pleasing comfort food today!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized onion
- 1 large bell pepper
- 2 garlic cloves
- 12 ounces smoked sausage (or chorizo)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons parsley (optional, for garnish)
- 2 teaspoons hot sauce (optional, for serving)
Instructions
Peel the russet potatoes and chop them into 1/2-inch cubes. Rinse under cold water to remove excess starch, then pat them dry with a kitchen towel.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large, heavy skillet over medium-high heat. Add the potatoes in an even layer and cook without stirring for 5 minutes to allow them to crisp up.
Flip the potatoes and cook for another 5–7 minutes, stirring occasionally, until golden brown and crispy on all sides. Remove the potatoes from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Dice the onion and bell pepper, then sauté them in the skillet for 3–4 minutes, until softened.
Mince the garlic and slice the smoked sausage. Add both to the skillet and cook for an additional 5 minutes, until the sausage is browned and aromatic.
Sprinkle the smoked paprika, dried thyme, salt, and black pepper over the mixture. Stir well to coat the vegetables and sausage in the spices.
Return the crispy potatoes to the skillet and toss everything together. Let the hash cook for 2–3 minutes, allowing the flavors to meld.
In a separate non-stick pan, cook the eggs to your preference (sunny-side up, over-easy, or scrambled). Season the eggs with a pinch of salt and pepper.
Serve the hash on plates and top each serving with a cooked egg. Garnish with chopped parsley, if desired, and serve with hot sauce on the side for an extra kick.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 16.7 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 282 mg | 22% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
