Recipe

Crispy Breakfast Hash

Golden, crunchy potatoes with crisp-edged sausage, sweet peppers, and runny eggs. One pan if you want it, but a quick shuffle (or separate eggs) keeps the texture loud and proud.

By Matt Campbell

•

4.8

A cast iron skillet filled with crispy potato breakfast hash with browned sausage, bell peppers, onions, and sunny side up eggs

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If your ideal breakfast has crunch you can hear and cozy, savory vibes you can feel in your bones, you are in the right skillet. This hearty breakfast hash is all about contrast: crispy potatoes with browned edges, sausage that actually gets a little char, peppers and onions that go sweet, and eggs that tie it all together like breakfast glue.

It is the kind of meal that looks impressive but cooks like a weeknight dinner. The only real trick is respecting moisture. Crisp the potatoes, then let the veggies do their thing, then bring it all back together at the end so the whole pan stays crackly instead of steamy.

A wooden cutting board with diced potatoes, sliced bell peppers, chopped onion, and cracked eggs ready for breakfast hash

Why It Works

Maximum crisp: Parboiling plus a hot pan gets you crunchy edges and fluffy centers without deep frying. Pulling the potatoes out while the veggies cook keeps that crunch intact.
Big flavor, simple moves: Smoked paprika, garlic, and a little acidity at the end wake everything up.
Hearty and flexible: Use sausage, bacon, leftover chicken, or go meatless with beans or mushrooms.
One-pan friendly (with an option): You can do skillet eggs if you want, but separate eggs are the move when you want the hash to stay extra crisp.

Pairs Well With

Storage Tips

Hash is best fresh because the potatoes stay loud and crunchy, but leftovers can still be great with the right reheat.

Refrigerate

Cool completely, then store in an airtight container for up to 4 days.
If you cooked eggs in the pan, you can store them too, but the whites can get a little rubbery. If you are planning ahead, store the hash and cook fresh eggs when reheating.

Freeze

Freeze the hash without eggs for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat for crunch

Skillet (best): Medium heat, a drizzle of oil, spread hash out, and let it crisp 6 to 10 minutes, stirring once or twice.
Oven: 425°F on a sheet pan, 10 to 15 minutes, stir halfway.
Air fryer: 400°F for 6 to 9 minutes, shake once.
Microwave: Works, but you lose the crunch. If you must, microwave first, then crisp in a pan for 2 to 3 minutes.

Common Questions

How do I keep potatoes from getting soggy?

Three things: dry them well after boiling, do not overcrowd, and keep the wet stuff from sitting on the potatoes too long. This recipe is easiest if you crisp the potatoes, then pull them to a plate while the veggies cook, then add them back at the end.

Do I have to parboil the potatoes?

It is not mandatory, but it is the shortcut to fluffy centers and crunchy edges. If you skip it, dice smaller and plan on a longer cook time, about 20 to 25 minutes, with more frequent stirring.

What potatoes work best?

Yukon Gold gives you creamy insides and great browning. Russets get extra crisp but can break up more easily. Red potatoes work too, just expect a slightly waxier bite.

Can I make this vegetarian?

Yes. Swap sausage for mushrooms (brown them hard) or black beans (add near the end). A sprinkle of cheddar or a dollop of Greek yogurt is great here too.

How do I cook the eggs on top without softening the hash?

For the crispiest hash, cook eggs in a separate pan and place them on top at the end. If you want skillet eggs, keep the heat low and cover just long enough to set the whites. Expect the potatoes directly under the lid to lose a little crunch. You can crisp the hash for 1 to 2 minutes after removing the eggs if you want to bring some crackle back.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch cast iron skillet or heavy nonstick skillet
Medium pot (for parboiling)
Colander
Sharp knife and cutting board
Thin spatula (helps with scraping up crispy bits)
Lid for the skillet or a sheet pan to cover (optional, for skillet eggs)
Optional: second skillet for eggs (best for max crisp)

I started making breakfast hash when I realized I kept buying “breakfast stuff” and then defaulting to cereal because mornings felt too chaotic. Hash fixed that. It is forgiving, it uses what you already have, and it makes the kitchen smell like you are absolutely thriving. My favorite part is the moment you flip a potato and see that deep golden crust. That is the point where you go, okay, we are doing great today.