Tomatillo Hash with Sausage
Wake up your taste buds with this vibrant and hearty Tomatillo Hash with Sausage—an irresistible twist on classic breakfast hash. Featuring crispy golden russet potatoes, savory ground sausage, and the tangy brightness of fresh tomatillos, this one-skillet dish is packed with bold flavors and a hint of spice from jalapeño and smoky paprika. The crowning touch? Perfectly cooked eggs nestled right into the hash, their runny yolks adding a luxurious richness to every bite. Finished with a squeeze of lime and a sprinkle of fresh cilantro, this recipe is as delicious as it is visually stunning. Perfect for a satisfying brunch or cozy weeknight dinner, this quick and easy meal is customizable with your favorite hot sauce for a spicy kick.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium russet potatoes
- 8 ounces ground sausage
- 6 medium tomatillos
- 1 small yellow onion
- 2 large garlic cloves
- 1 small jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro
- 1 whole lime
- 4 large eggs
- optional hot sauce
Instructions
Peel and dice the russet potatoes into 1/2-inch cubes. Rinse in cold water, then pat dry with a clean towel to remove excess starch and help them crisp up.
Husk and rinse the tomatillos under warm water to remove their sticky residue. Dice into small chunks and set aside.
Finely chop the yellow onion and jalapeño (remove seeds for less heat, if desired). Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove the potatoes from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Crumble the ground sausage into the pan and cook over medium heat until browned and fully cooked, about 5-7 minutes. Remove the sausage and set aside.
Lower the heat to medium and add the onion, garlic, and jalapeño to the skillet. Cook for 2-3 minutes until softened and fragrant.
Stir in the tomatillos, ground cumin, smoked paprika, salt, and black pepper. Cook for another 5-7 minutes, allowing the tomatillos to soften and break down slightly.
Return the potatoes and sausage to the skillet, mixing everything together. Cook for an additional 3-4 minutes to allow all the flavors to meld.
Use a spoon to create four small wells in the hash mixture. Crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny, or to your preferred doneness.
Remove the skillet from the heat. Sprinkle the chopped fresh cilantro over the top. Squeeze the juice of one lime over the hash for brightness.
Serve immediately, with optional hot sauce on the side for added heat.
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 154.0 g | 56% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 14.8 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 328 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4099 mg | 87% | |
*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.
