Lumberjack Hash
Start your morning with the ultimate comfort dish: Lumberjack Hash—a hearty skillet breakfast that delivers big, bold flavors and an irresistible mix of textures. This savory recipe combines crispy, golden russet potatoes, smoky breakfast sausage, and a medley of sautéed bell peppers, onions, and garlic, all seasoned to perfection with paprika and thyme. Topped with a perfectly fried egg, fresh scallions, and a kick of hot sauce, it’s a one-pan meal that’s as satisfying as it is simple to make. Ready in just 45 minutes, this rustic hash is perfect for fueling your day, whether it’s breakfast, brunch, or a cozy weeknight dinner. Ideal for meal prep and full of customizable options, this hearty meal will quickly become a family favorite.
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 pound breakfast sausage
- 1 medium yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 eggs
- 2 scallions
- 2 tablespoons hot sauce
Instructions
Peel the potatoes and dice them into small, 1/2-inch cubes. Place the diced potatoes in a bowl of cold water to prevent oxidation and remove excess starch.
Dice the onion and bell peppers into small pieces. Mince the garlic cloves. Slice the scallions thinly and set them aside for garnish.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Drain and pat the potatoes dry with a clean kitchen towel, then add them to the skillet in an even layer. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy. Remove and set aside on a plate.
In the same skillet, add the breakfast sausage. Break it up with a spatula and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside with the potatoes.
Add the remaining butter to the skillet, then toss in the onions and bell peppers. Sauté for 4-5 minutes until softened. Add the garlic, paprika, thyme, salt, and black pepper, and cook for an additional 1-2 minutes until fragrant.
Return the cooked potatoes and sausage to the skillet, stirring everything together. Cook for another 3-4 minutes to heat through and combine the flavors.
In a separate non-stick skillet, fry the eggs to your desired doneness (sunny-side up, over-easy, or fully cooked).
Divide the hash mixture among 4 plates and top each with a fried egg. Garnish with sliced scallions and a drizzle of hot sauce, if desired.
Serve immediately and enjoy your hearty Lumberjack Hash!
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 3486 mg | 152% | |
| Total Carbohydrate | 186.5 g | 68% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 22.8 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 321 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5069 mg | 108% | |
*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.
