Are you sick of eating toast and cereal for breakfast? Try this quick and easy one skillet sausage and egg breakfast hash recipe! It is a hearty breakfast that will fill you up and keep you full and fueled up for a busy day. The best part? There is only one pot to clean when you’re done!
This time of year my garden is bursting with fresh bell peppers and onions. I love that I can toss them in this breakfast hash and pump up the veggie content and add some bursts of summer garden flavors!
For this breakfast hash recipe you will need:
- 2/3 package Simeks Mini Sausage Meatballs
- 2 cups fresh hashbrowns (found in the refrigerator section)
- 1 large bell pepper, chopped (I used 1/2 of a red and 1/2 of a green)
- ¼ C chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- optional: chopped fresh or dried parsley
Place a 10 – 12 inch skillet on the stove. Grease pan with cooking spray or use an olive oil spritzer (I use this one). Then, turn the heat on medium. Sautee meatballs until heated through. Remove meatballs and set aside.
Do not drain the grease from cooking the sausage meatballs. Add the shredded hashbrowns. Give them a quick mix with a wooden spoon. Allow to cook for about 2 minutes without stirring.
Add the chopped pepper, onion, salt, and pepper. *TIP* I use this amazing chopping device to make quick work of chopping onions and peppers (and so many other things). Stir, then flatten everything out using the back of a wooden spoon or spatula. Allow to cook without stirring for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer while stirring occasionally until they are.
Stir in the meatballs and cook for 2 minutes, until hashbrowns are cooked.
Flatten out the top of the hash using the back of a wooden spoon or spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation.
Stir and continue cooking until egg is fully cooked. Top with shredded cheese.
Season with pepper to taste and top with parsley. I use these herb scissors and just cut the parsley right over the pan! You could also do green onions. Yum! Serve immediately.
This hearty breakfast hash will keep you full for a long time! I love the combination of sausage meatballs, eggs and hashbrowns with a burst of flavor from the peppers and onions. If you have picky eaters you can omit the onions or peppers. That’s what I love about this breakfast hash recipe, you can customize it to your own taste (or what you are currently picking out of your garden!).
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Easy one skillet sausage and egg breakfast hash that is hearty enough to keep you full!
Save RecipeIngredients
- 2/3 package Simeks Mini Sausage Meatballs
- 2 cups fresh hashbrowns
- 1 large bell pepper, chopped (I used 1/2 of a red and 1/2 of a green)
- ¼ C chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 4 large eggs
- 1/3 cup shredded cheddar cheese
- optional: chopped fresh or dried parsley
Instructions
- Place a 10 - 12 inch skillet on the stove. Grease pan with cooking spray. Then, turn the heat on medium. Sautee meatballs until heated through. Remove meatballs and set aside.
- Do not drain grease. Add the shredded potatoes. Give them a quick mix with a wooden spoon. Allow to cook for about 2 minutes without stirring.
- Add the chopped pepper, onion, salt, and pepper. Stir, then flatten everything out using the back of a wooden spoon or spatula. Allow to cook without stirring for 3 minutes. Stir, then allow to cook for 2 more minutes. The potatoes should be getting quite brown at this point. If not, continue to cook a little longer while stirring occasionally until they are.
- Stir in the meatballs and cook for 2 minutes, until hashbrowns are cooked.
- Flatten out the top of the hash using the back of a wooden spoon or spatula. Then, using the back of a spoon, make 4 shallow indentations into the hash. Crack an egg into each indentation. Stir and continue cooking until egg is fully cooked.
- Top with shredded cheese. Season with pepper to taste and top with parsley. Serve immediately.
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