I love making breakfast. Granted, it’s not always possible with a hectic schedule. But when things work out, it’s a no brainer that we are going big on it. Like this Breakfast Potato & Egg Hash recipe that I’m going to share with you today.
This dish is loaded with potatoes, sausage, mushrooms, asparagus, herbs, eggs and cheese. It’s like everything but the kitchen sink kinda thing! But since tastes vary, feel free to sub ingredients should you feel you need to, I won’t mind!
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I’ve made this recipe a few times and I’ve held back sharing it only because I have not been able to get good photos. That is either due to hunger impatience or bad weather, which equals to bad photos most often than not.
Today though, is a different story. It was quiet, I was alone in the kitchen and so I snuck a few shots in before the smell woke ’em all up. Sneaky of me, I know but it brought me here!
Let me tell you a little bit about this breakfast dish. As I mentioned already, it is versatile, so please feel free to sub ingredients. For example, if you are not big on sausage, use bacon or ham or maybe even a combination of them. Or Chorizo! Oh, I’m using that next time because Chorizo Potatoes are fantastic!!!
If you don’t like asparagus, then use another veggie of your choice or omit it all together. Really, customize it to your liking. I’m definitely okay with it and as a matter of fact, I’d love to hear your suggestions for it!
The potatoes can be peeled or not but if you’re not going to peel them, make sure to give them a good scrub to get that dirt removed. After dicing them, rinse the starch off. Use whatever potato you like, I personally love using Red Potatoes but again, your call.
When the sausage is ready, chop it up and set aside. Saute the mushroom in a separate saucepan and make sure to season it with salt and pepper. If you’re using asparagus, don’t over cook it. It’s best to have it with a little crunch, in my opinion. Add it towards the end of cooking the mushrooms.
I recommend spraying the baking dish with non stick then placing it inside the oven to heat up a few minutes. This will speed up the baking process as opposed to having to wait for a cold dish to heat up and get cooking.
The eggs. I have tried this with a single egg in each well and I’ve also placed two eggs in them. Make however many wells you’ll need for each egg you want to add. It’s really your choice as to how hungry you are or how many servings you need. If you’re going with the two eggs, just add a couple minutes to the baking time but keep an eye on it. The eggs turn out in a soft boiled egg consistency with a slightly creamy egg yolk.
Yum, all this typing is making me hungry for it again!!!
Breakfast Potato & Egg Hash
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