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Potato hash recipes are generally characterized by chopped potatoes being fried up with a meat ingredient such as ham, and combined with eggs. This is a standard potato hash recipe. If desired the sausage links can be replaced with chorizo, ham, or bacon.
I made this batch with half a sausage of sausage, sage flavor. Good enough.
3 large russet potatoes
1 (8 oz) package sausage links
3 tbsp vegetable oil
salt
pepper
garlic powder
2 eggs
1. Rinse the potatoes off. If desired, skin the potatoes. Potato skins contain nutrients so I myself don't remove them for breakfast chopped potatoes. Chop the potatoes into fairly small squares. The size of the potato squares determines the length of cook time. Larger potato pieces take longer to cook.
2. Tear up the sausages by hand into small pieces. Add the sausage pieces to a frying pan and turn the heat to medium-high. Cook the sausages for around five minutes or so, stirring frequently. They do not need to be fully cooked, only around 3/4 done.
3. Add the potatoes to the sausage. If not enough oil has formed from the sausage, add vegetable oil. Season the potatoes with salt & pepper, and garlic powder if desired.
4. Stirring regularly, cook the potatoes and sausage until the potatoes are done. This will take possibly around 10 minutes or so. Taste test the potatoes to be sure they are done.
5. Drain off the oil in the pan. Crack the eggs into the frying pan. Make sure the yolks are broken. Mix the eggs with the potato mixture and cook until fully done, stirring frequently.
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