Easy Breakfast Hash – Recipe!

If you’re craving something different in the morning, something more interesting than cereal, toast or that same bowl of oatmeal, a quick hash is the answer.  Frozen hash browns make life really simple and you don’t even need to defrost them before cooking.  If you’re picky about eating frozen foods, they actually have come along way since I was a kid, and make all kinds of organic, gluten-free and no preservative varieties.  Simplicity at breakfast time is what I’m shooting for in the morning, but I also want something tasty, yet quick.

An easy breakfast skillet with shredded hash browns and some diced onion with a sliced cooked sausage, either fresh from the package, or from a previous meal, is all it takes to throw together a delicious breakfast.  The cooking time is quick because you want to get those hash browns crispy over high heat.  The sausage you choose is all about adding flavor, so I went with a merguez sausage I had from a previous dinner, and boy did that add some additional seasoning.  If you’re a vegetarian, you can eliminate the sausage, but I would add some dried herbs, like thyme or oregano to the mix, to make up that flavor.

The eggs are a quick crack over the top of the hash, and let them steam for just a couple of minutes.  I like to garnish the skillet with fresh parsley for a clean finish, and serve this meal with a slice of toast to dip into the egg yolks.  This hash would make a pretty delightful dinner too, just a thought.

Ingredients

3 cups frozen hash browns

1/2 cup diced onion

1 cooked sausage link, sliced

3-4 eggs

salt & pepper

oil for cooking

fresh parsley, optional

(Serves 2-4)

To Prepare:

1. In a large skillet over high heat, add 1 tablespoon of oil, frozen hash browns, onion, sliced cooked sausage, 1 teaspoon salt and 1/4 teaspoon pepper.  Stir occasionally, to let the hash browns get crispy on bottom of pan, covering pan with lid to steam, on and off for 8-10 minutes.
2. Reduce heat to medium-low and crack eggs over top of hash and add 1/4 cup hot water to skillet.  Cover with lid and steam for 3-5 minutes, depending upon how you enjoy your eggs.
3. Remove lid and sprinkle with parsley, if desired.  Serve with toast.  Enjoy!