Saxapahash
Transform your breakfast game with Saxapahash, a hearty and flavor-packed skillet hash that’s perfect for feeding a hungry crowd. This rustic dish combines golden, crispy Russet potatoes, vibrant bell peppers, savory smoked sausage, and aromatic spices like paprika and cumin for a smoky, slightly spicy kick. Crowned with perfectly cooked eggs that boast soft, runny yolks, and finished with a sprinkle of fresh parsley, Saxapahash is as visually appealing as it is delicious. Ready in under an hour, this one-pan wonder is ideal for brunch, dinner, or any time in between. Whether you’re satisfying comfort food cravings or impressing at your next gathering, this easy-to-make skillet hash is sure to become a crowd-pleasing favorite. Keywords: Saxapahash recipe, breakfast skillet hash, smoked sausage hash, one-pan meals, brunch recipes.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 2 medium Bell peppers (mixed colors)
- 1 medium Red onion
- 3 Garlic cloves
- 12 ounces Smoked sausage
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Parsley (fresh)
- 4 large Eggs
Instructions
Peel the potatoes and cut them into small, bite-sized cubes (about 1/2 inch in size). Set aside in cold water to prevent browning.
Dice the bell peppers, red onion, and smoked sausage into evenly sized pieces. Mince the garlic and finely chop the parsley.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Drain the potatoes and pat them dry with a clean kitchen towel. Add the potatoes to the hot skillet and cook for about 10-12 minutes, stirring occasionally, until they are golden and crisp on the outside and tender inside. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced bell peppers and red onion for 4-5 minutes until they soften slightly.
Add the minced garlic and smoked sausage to the skillet. Cook for another 4-5 minutes, stirring occasionally, until the sausage is browned and fragrant.
Return the cooked potatoes to the skillet. Sprinkle the mixture with paprika, ground cumin, salt, and black pepper. Stir well to evenly coat the ingredients and cook for another 3-4 minutes.
Using the back of a spoon, create four small wells in the hash. Crack one egg into each well.
Cover the skillet with a lid and cook on medium-low heat until the egg whites are set but the yolks remain runny, about 5-7 minutes.
Remove from heat, sprinkle the dish with freshly chopped parsley, and serve immediately. Enjoy your Saxapahash!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1259 mg | 55% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1935 mg | 41% | |
*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.
