Quick and Hearty Hash
Whip up a comforting, flavor-packed meal in no time with this Quick and Hearty Hash! Perfect for busy weeknights or a satisfying brunch, this one-pan recipe combines golden, crispy russet potatoes with caramelized onions, vibrant bell peppers, and savory slices of fully cooked sausage for a mouthwatering medley of textures and tastes. A touch of garlic, paprika, and fresh parsley elevates the dish with bold, aromatic flavors, while a drizzle of olive oil and butter ensures rich authenticity. Ready in just 35 minutes, this easy hash recipe is hearty, customizable, and guaranteed to please the whole family. Serve it as-is or top with fried eggs for an extra-special twist!
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion
- 2 medium bell peppers (any color)
- 2 garlic cloves
- 12 ounces fully cooked sausage (such as smoked sausage or breakfast sausage)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Place them in a bowl of cold water to prevent browning and remove excess starch.
Dice the onion and bell peppers into small pieces. Mince the garlic cloves and slice the sausage into bite-sized rounds.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Drain and pat the potatoes dry with a kitchen towel, then add them to the skillet.
Cook the potatoes for 6-8 minutes, stirring occasionally, until they begin to turn golden brown and crisp. Remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter has melted, add the diced onion and bell peppers.
Sauté the vegetables for 4-5 minutes, until they soften and begin to caramelize. Add the minced garlic and cook for another 30 seconds, stirring continuously.
Add the sliced sausage to the skillet and cook for 3-4 minutes, allowing the sausage to brown slightly.
Return the cooked potatoes to the skillet. Sprinkle the mixture with salt, black pepper, and paprika. Stir everything together to combine evenly.
Cook for an additional 2-3 minutes, ensuring the potatoes are hot and fully cooked through.
Taste and adjust the seasoning as needed. Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1015 mg | 22% | |
*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.
