Wyoming Hash
Dive into the hearty flavors of Wyoming Hash, a rustic and satisfying one-skillet meal that's perfect for breakfast, brunch, or even dinner. This recipe brings together crispy, golden-brown russet potatoes, savory crumbled breakfast sausage, and a medley of vibrant bell peppers and onions, all seasoned with garlic and smoky paprika for an irresistible depth of flavor. Topped with your favorite style of eggs and a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Quick and easy to prepare in just 50 minutes, Wyoming Hash is a crowd-pleaser that pairs perfectly with a dash of hot sauce for a spicy kick. Whether you're fueling up for a big day or enjoying a laid-back weekend morning, this hearty hash is sure to hit the spot.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium, diced Yellow onion
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 1 pound, crumbled Cooked breakfast sausage
- 3 cloves, minced Garlic
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Eggs
- 2 tablespoons, for garnish Chopped parsley
- optional, for serving Hot sauce
Instructions
Peel the russet potatoes and dice them into small, bite-sized cubes. Place them in a large bowl of cold water to prevent browning while you prepare the other ingredients.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Drain and pat the potatoes dry with a clean dish towel or paper towels, then add them to the skillet in a single layer.
Cook the potatoes, stirring occasionally, for 10-12 minutes or until they are golden brown and crispy. Remove them from the skillet and set aside.
Add the remaining olive oil and butter to the skillet. Stir in the diced onion, green bell pepper, and red bell pepper. Sauté for 5-6 minutes, or until the vegetables are softened.
Add the cooked breakfast sausage to the skillet, followed by the minced garlic, smoked paprika, salt, and black pepper. Stir everything together and cook for 2-3 minutes until the garlic is fragrant.
Return the crispy potatoes to the skillet and gently combine them with the sausage and vegetable mixture. Cook for an additional 3-4 minutes to let the flavors meld together.
In a separate nonstick skillet, cook the eggs to your preference (sunny-side up, over-easy, or scrambled). Season lightly with salt and pepper.
Divide the hash among plates and top each serving with a cooked egg. Garnish with chopped parsley for a fresh touch.
Serve immediately with hot sauce on the side, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 61% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1400 mg | 30% | |
*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.
