From the Archives: Sausage Hash

Thatboy loves sweets for breakfast.  Pancakes, waffles, and the like.  I'm much more into breakfast savories.  There's nothing I like better than a nice omelet, or huevos rancheros.  I'm a definite "egg for breakfast" type of girl.

But not just any type of egg: eggs with spice, eggs with salt, eggs with veggies!

Hash is just my style for breakfast.  A mixture of sausages, peppers, and eggs.  In some places known as a skillet because...it's cooked in a skillet.  The classic breakfast (eggs, sausage, and potatoes) but all cooked together.  Like a breakfast stew.   This is exactly the kind of thing that I would order if I saw it on a menu, but when I make it at home, I can eat it in my pajamas.  Which is also very much how I prefer to eat breakfast.

Sausage and Potato Hash

3 yukon gold potatoes

1 Tbsp canola oil

 1 pkg chicken sausage, sliced.

1/4 onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 yellow bell pepper, sliced

1 clove garlic, minced

1 sprig thyme leaves

1 sprig rosemary leaves

1 sprig oregano leaves

salt and pepper

5 eggs, slightly beaten

1 Tbsp butter

1. Place potatoes in a saucepan and cover with water.  Bring to a boil and boil for 10 minutes.  Remove potatoes from water, let cool, then dice.
2. Heat oil in a skillet.  Brown sausages, then remove them from pan.
3. Add sliced onions, peppers, and garlic to the pan and saute until tender, about 5 minutes.
4. Add the diced potatoes, thyme, rosemary, oregano, and salt and pepper to taste.  Cook for another 5 minutes.
5. Combine sausages with the potato mixture and place in bowls.
6. Melt the butter in the skillet, and scramble the eggs. 
7. Place eggs on top of the sausages and potatoes and serve.