Rodeo Hash
Bring the hearty, rustic flavors of the Wild West straight to your kitchen with this irresistible Rodeo Hash recipe! Perfectly golden Russet potatoes are the foundation of this bold and savory dish, joined by smoky, browned sausage and a colorful medley of sautéed bell peppers and onions. A hint of paprika adds a warm, earthy kick, while a sprinkle of optional cheddar cheese takes it to the next level of indulgence. To top it off, a perfectly fried egg crowns each serving, letting its runny yolk add richness to every bite. This one-skillet wonder comes together in just 40 minutes, making it an ideal choice for a hearty breakfast, a satisfying brunch, or even a quick weeknight dinner. Garnish with fresh parsley for a bright finish, and enjoy a meal full of flavor and comfort.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 10 ounces Smoked sausage
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 4 large Eggs
- 2 tablespoons Fresh parsley
- 0.5 cup Cheddar cheese (optional)
Instructions
Peel the potatoes and dice them into small, bite-sized cubes (about 1/2 inch).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the potatoes from the skillet and set aside.
While the potatoes are cooking, slice the smoked sausage into 1/4-inch rounds, dice the red and green bell peppers, and chop the onion. Mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same skillet. Cook the sausage slices for 3-4 minutes over medium heat, turning occasionally, until browned and slightly crispy. Remove the sausage and set aside.
In the same skillet, add the diced onions and bell peppers. Cook for 5-6 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Return the cooked potatoes and sausage to the skillet. Stir in the paprika, ground black pepper, and salt, mixing everything until evenly coated and heated through.
If using cheddar cheese, sprinkle it over the top and cover the skillet for 1-2 minutes to allow the cheese to melt.
In a separate pan, fry the eggs to your desired doneness (sunny-side-up works well for this dish).
Dish out the hash onto plates and top each serving with a fried egg. Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your Rodeo Hash!
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1335 mg | 28% | |
*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.
