High Protein Classic Potato Hash
Power up your mornings with this **High Protein Classic Potato Hash**, a hearty, flavor-packed breakfast that’s both satisfying and nutrient-rich. Featuring golden, crispy russet potatoes, vibrant bell peppers, savory chicken sausage, and perfectly scrambled eggs, this recipe delivers a balanced meal loaded with protein and essential nutrients. The addition of smoked paprika and fresh parsley elevates the dish with a hint of smokiness and a burst of freshness. Ready in just 50 minutes, this one-skillet wonder is perfect for busy weekday breakfasts or leisurely weekend brunches. Whether you’re feeding a family or meal prepping for the week, this high-protein hash is as versatile as it is delicious. Served hot and brimming with texture, it’s a wholesome way to fuel your day!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 200 grams Chicken sausage, sliced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 6 large Eggs
- 2 tablespoons Fresh parsley, chopped
Instructions
Begin by peeling the russet potatoes. Cut them into small cubes, approximately 1/2 inch each. Rinse the cubed potatoes in water to remove excess starch and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes.
Add the diced red and green bell peppers to the skillet. Continue to sauté for another 3-4 minutes until the peppers start to soften.
Stir in the sliced chicken sausage and garlic cloves, cooking for an additional 5 minutes. Ensure the sausage is evenly browned.
Season the mixture with salt, black pepper, and smoked paprika, stirring to combine.
In a separate large non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rinsed, drained potato cubes, spreading them in an even layer. Cook for about 10-12 minutes, stirring occasionally, until they are golden and crispy on the outside.
While the potatoes cook, crack the eggs into a bowl and whisk until smooth. Season with a pinch of salt and pepper.
Push the cooked potato cubes in the skillet to create small wells and pour the whisked eggs into the open spaces. Let them cook until the edges start setting, then gently stir the eggs to scramble them into the potatoes.
Mix the potato and egg mixture with the sausage and vegetables from the other skillet, combining all ingredients thoroughly.
Cook everything together for an additional 5 minutes to allow flavors to meld.
Remove from heat, garnish with freshly chopped parsley, and serve immediately.
Nutrition Facts
Calories |
2518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.2 g | 132% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 27.2 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 468 mg | 36% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 8429 mg | 179% | |
*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.
