Sausage hash brown skillet
Crispy hash browns, sausage and peppers with eggs baked right on top and melted cheddar over everything, breakfast for dinner in one pan.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.59 a serving
- 760 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 green bell pepper, diced
- 1 yellow onion, small, diced
- 1 lb breakfast sausage, 1 roll
- 1 lb 4 oz frozen shredded hash browns, 1 bag
- 4 large eggs
- 1 cup shredded cheddar
- 1 tsp hot sauce, to serve (optional)
From your pantry
- 2 tbsp vegetable oil
- ¾ tsp salt, divided
- ¼ tsp black pepper
Each serving has about 760 calories, 33 g protein, 33 g carbs and 56 g fat, and costs about $2.59 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No yellow onions? White onions or red onions work.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the pepper and onion.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Cook the sausage in a large with a lid over medium-high for 6 to 8 minutes, breaking it up, until no pink is left. Scoop it onto a plate and leave the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 7 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Add the oil, then spread the hash browns in an even layer and sprinkle with ½ teaspoon salt. Cook 6 to 8 minutes without stirring, until a crust forms underneath.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 7 min
Dolly’s tip: Leave them alone. Stirring early is what turns hash browns mushy instead of crisp.Flip them over in sections with a spatula, add the pepper and onion, and cook 6 to 8 minutes more, stirring now and then, until crisp and the vegetables are soft.
Medium-high heatTimer: 7 min
Stir the sausage back in and press four wells into the hash with the back of a spoon.
Crack an egg into each well and sprinkle the eggs with the rest of the salt and the pepper.
Cover and cook over medium-low for 5 to 7 minutes, until the whites are set and the yolks have started to thicken.
Low heatTimer: 6 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scatter the cheddar over the top, cover for 1 minute to it, and serve with hot sauce.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Low heatTimer: 1 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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