Chef Dan is a law student with a passion for food—and is all about creating fun, and delicious recipes that bring people together. He believes that cooking should be a simple, enjoyable, and most importantly, a fun experience that can be shared with friends and family.
Chef Dan enjoys capturing and sharing his photography on his Instagram page and on his blog.
Website: thechefdan.com // Instagram: @danseidman
Sausage breakfast hash is one of my favourite weekend breakfasts. It comes together in about 30 minutes and is always a huge hit. What I love about this recipe is that it is so versatile and is a great way to use up leftover food from the fridge. This recipe is super simple, but you can add anything to it, which is one of the things that makes hash so great.
Leftover veggies in the fridge from last night’s dinner? Throw them in at the end and heat through. Spinach, kale, peppers, broccoli all work amazingly in this hash and go perfectly with the Ontario pork sausage.
When it comes to the eggs, there a few techniques you can use to fry them up. You can create “pockets” within the hash itself and crack the egg directly in, or you can fry the eggs in a separate pan like I do in this recipe. I tend to prefer the latter, as I find you can better control the eggs and cook them exactly how you like them. The first method works fine though, and may be preferable if doing a large batch.
Alternatively, you could skip frying the eggs altogether and top the hash with runny poached eggs. Whatever you do, just keep the yolk runny, as it really adds to the hash. It creates a silky and rich sauce for the potatoes.
Once you’ve mastered the art of hash, try putting your own flair on it and experimenting a little. Like I said, you can always add vegetables, but you can also swap regular potatoes for sweet potatoes or totally change things up by using a different root vegetable. The possibilities are endless!
Sausage Breakfast Hash
Yield: Serves 2
Prep time: 10 minutes
Cook time: 30 minutes
- 1 lb mini potatoes, halved
- 2 Ontario pork sausages, about 100 grams each
- 1/2 white onion, diced
- 1 clove garlic, minced
- 2 eggs
- Small handful of flat-leaf parsley, chopped
- Small handful of cilantro, chopped
- 2 Tbsp olive oil
- Salt and pepper
To make the hash:
- Start by boiling the potatoes in salted water, until fork tender, about 10 minutes. Drain the potatoes and set aside.
- Remove the casing from the sausage and cut into bite-sized chunks. Preheat a skillet over medium-high heat and add 1 tablespoon olive oil. Cook sausage until golden brown and beginning to crisp, 5-7 minutes. Remove sausage to plate and set aside.
- Add onions to pan, along with a pinch of salt. Cook stirring often for 1 minute, then add the garlic and potatoes to the skillet. Allow to cook, stirring occasionally, for 15 minutes, or until potatoes are browned and crisp in spots.
- Add the sausage back to the pan and toss everything together. Turn heat to low while you preheat another pan over medium-low heat to fry the eggs. Add the remaining tablespoon of oil to the new pan and fry eggs until whites are set and the yolks are still runny, about 3 minutes.
- Top hash with fresh herbs and fried eggs. Season to taste with salt and pepper. Either eat it right out of the skillet, or transfer to plates to serve.