Skillet breakfast hash with jammy eggs
Potatoes, sausage, and peppers fried in one pan until the edges go dark, then finished with eggs that still run. A breakfast that can feed a table.
Ingredients
Hash
- 800 g waxy potatoes, cut into 2cm cubes
- 300 g pork sausage meat
- 1 red onion, sliced
- 1 red pepper, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- salt and black pepper
To finish
- 4 eggs
- 1 handful parsley, chopped
- 1 lemon, wedges
Equipment
- 30cm cast-iron skillet with a lid
Method
Step 1
Parboil the potatoes in salted water for 8 minutes. Drain hard so they steam dry.
Step 2
Heat the oil in a wide cast-iron skillet. Brown the sausage meat, breaking it up, until it leaves a dark fond.
Step 3
Add onion and pepper. Cook until soft and catching. Stir in paprika.
Step 4
Add the potatoes. Leave them alone for minutes at a time so they crust. Season well.
Step 5
Make four wells. Crack in the eggs. Cover and cook until the whites set and the yolks stay jammy, 4 to 5 minutes.
Step 6
Scatter parsley and serve from the pan with lemon.
Cook’s notes
- If the pan looks dry before the potatoes go in, add another spoon of oil. Crust needs fat.
Why this plate
This is the breakfast we cook when people stay over and nobody wants a polite plate of fruit. The pan does the talking. You want colour on the potatoes and a yolk that sauces the rest.
Questions
Can I make the hash without sausage?
Yes. Double the peppers and add a can of chickpeas, fried until they blister. Keep the eggs.