Fresh
2 cups diced potatoes (russet or Yukon gold)
½ lb breakfast sausage
½ small onion, diced
1 bell pepper (any color), diced
1 jalapeño, seeded & finely chopped (optional)
4 eggs
2 cloves garlic, minced
Fresh cilantro or green onions (optional garnish)
Packaged
1–2 tbsp olive oil or butter
¼ cup shredded cheddar or pepper jack (optional)
Seasoning
1 tsp chili powder
½ tsp smoked paprika
½ tsp cumin
¼ tsp garlic powder
Salt & black pepper, to taste
Pinch crushed red pepper (optional)
Serving
Salsa or hot sauce
Avocado slices or guacamole
Lime wedges
Cooking the Potatoes
Heat 1–2 tablespoons olive oil or butter in a large skillet over medium heat. Add 2 cups diced potatoes and season with a pinch of salt and black pepper. Cook for 10–12 minutes, stirring occasionally, until golden brown and fork-tender. Remove and set aside.
Cooking the Sausage
In the same skillet, add ½ lb breakfast sausage or ground turkey and cook for 5–7 minutes, breaking it apart until browned and cooked through.
Sautéing the Vegetables
Add ½ small diced onion, 1 diced bell pepper, and 1 finely chopped jalapeño (optional) to the skillet. Cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds.
Seasoning the Hash
Return the cooked potatoes to the skillet. Add 1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, and a pinch of crushed red pepper (optional). Stir well to coat everything evenly and cook for another 2–3 minutes.
Adding the Eggs
Create small wells in the hash and crack 4 eggs into them. Cover the skillet and cook until the eggs reach your desired doneness.
Finishing Touches
Sprinkle with ¼ cup shredded cheddar or pepper jack (optional) and let it melt slightly. Garnish with fresh cilantro or green onions (optional).
Serving
Serve hot with salsa or hot sauce, avocado slices or guacamole, and lime wedges on the side for a bright finish.
