Smoked Sausage & Potato Hash

Ingredients

For the Skillet Hash:

• 14 oz smoked sausage, cut into 1/2-inch thick coins
• 1.5 lbs Yukon Gold potatoes, washed and diced into uniform 1/2-inch cubes
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 1 red bell pepper, cored and diced into 1/2-inch pieces
• 1 green bell pepper, cored and diced into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the Eggs & Finishing:

• 4 large eggs
• 2 tbsp fresh chives, finely chopped
• Hot sauce, for serving (optional)

Equipment

• 12-inch heavy matte-black enamel skillet with brass handle (Hero Cookware)
• Chef's knife and warm oak cutting board
• Offset spatula or wooden spoon
• Measuring spoons
• Cream stoneware plate and paper towels

Instructions

1. Heat 1 tablespoon of extra-virgin olive oil in the 12-inch heavy matte-black enamel skillet over medium-high heat until hot and shimmering.
2. Add the sliced smoked sausage coins to the skillet in a single layer.
3. Sear the sausage for 4 minutes until the edges turn deeply browned and crisp.
4. Transfer the seared sausage with tongs to a paper-towel-lined cream stoneware plate.
5. Melt the unsalted butter together with the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat.
6. Add the diced Yukon Gold potatoes to the skillet in an even layer.
7. Season the potatoes with smoked paprika, garlic powder, salt, and black pepper.
8. Cook the potatoes undisturbed for 6 minutes until the bottoms form a golden-brown crispy crust.
9. Flip and stir the potatoes, then add the diced yellow onion, red bell pepper, and green bell pepper to the skillet.
10. Sauté for 5 minutes, stirring occasionally, until the bell peppers and onions soften and the potatoes are fork-tender.
11. Add the minced garlic and returned seared smoked sausage to the skillet.
12. Stir and cook for 2 minutes until hot, fragrant, and fully combined.
13. Make 4 small wells in the hash mixture using the back of a wooden spoon.
14. Crack 1 egg into each of the 4 wells in the skillet.
15. Cover the skillet with a lid and cook over medium-low heat for 3 minutes until egg whites are set opaque white while yolks remain soft.
16. Remove the skillet from heat, sprinkle with chopped fresh chives, and serve warm with optional hot sauce.

Process Visuals

Step 1 - Searing Sausage: Overhead flat-lay photograph of sliced 1/2-inch coins of smoked sausage searing in shimmering oil inside a 12-inch heavy matte-black enamel skillet with brass handle. The sausage displays deeply caramelized edges and crisp mahogany browning. Tongs rest at the pan edge. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch heavy matte-black enamel skillet with brass handle.

Step 2 - Crisping the Potatoes: 45-degree angled medium photograph of the 12-inch heavy matte-black enamel skillet with brass handle filled with 1/2-inch diced Yukon Gold potatoes. The potato cubes are dusted with red smoked paprika and garlic powder, displaying golden-orange hues with crisp, deeply browned bottom edges. An offset spatula turns a section of potatoes. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch heavy matte-black enamel skillet with brass handle.

Step 3 - Combining Peppers and Onions: Eye-level close-up photograph of the 12-inch heavy matte-black enamel skillet with brass handle as vibrant red and green diced bell peppers and yellow onions are folded into the crisped golden potatoes. Steam rises as the peppers soften and glisten with oil and butter. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch heavy matte-black enamel skillet with brass handle.

Step 4 - Cooking the Eggs in Wells: 45-degree high-angle photograph looking into the 12-inch heavy matte-black enamel skillet with brass handle holding the cooked hash. Four distinct wells carved into the mixture hold freshly cracked eggs, with egg whites setting opaque and yolks fluid and glossy. A lid is poised above the pan. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch heavy matte-black enamel skillet with brass handle.

Step 5 - Finished Skillet Garnish: Overhead flat-lay photograph of the completed Smoked Sausage & Potato Hash in the 12-inch heavy matte-black enamel skillet with brass handle set on the center of the surface. Four fried eggs rest atop golden potato hash, garnished with finely chopped fresh chives and black pepper. A bottle of hot sauce rests nearby. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish. Hero cookware: 12-inch heavy matte-black enamel skillet with brass handle.

Hero Shot

Vertical 2:3 Pinterest-ready cover photograph featuring Smoked Sausage & Potato Hash served in a shallow cream stoneware bowl on a warm oak cutting board. The bowl is filled with crispy golden potato cubes, seared smoked sausage slices, and colorful red and green bell peppers. Topped with a sunny-side-up egg with a silky runny yolk gently broken and flowing over the hash. Garnished with chopped fresh chives and parsley. Styled under bright window light from the left with an oatmeal linen towel, a matte-black fork, and a blurred background of white shaker cabinets. Setting features: bright and airy; soft natural window light from the left; light quartz countertop; blurred white shaker cabinet background; warm oak cutting board; cream stoneware; oatmeal linen towel; matte-black and brass accents; fresh herb garnish.

Chef's Tips

• Crispy Potato Secret: Do not overcrowd the skillet or move the potatoes too early! Leaving them undisturbed for the first 6 minutes allows a brown crust to form rather than steaming the potatoes.
• Pre-Cook Hack: If you are short on time, microwave your diced potatoes in a covered microwave-safe bowl with 1 tablespoon of water for 3 minutes before adding them to the skillet. This cuts skillet frying time almost in half.
• Storage & Reheating: Store leftover hash (without eggs) in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of olive oil to re-crisp the potatoes, then top with a fresh fried egg.

Nutrition Estimate (per serving)

• Calories: 520 kcal
• Protein: 24g
• Carbs: 43g
• Fat: 28g