My husband, bless his heart, loves breakfast. Sadly since green smoothies monopolize most of our mornings (the others involve oatmeal), he hardly gets what he thinks of as a “real” breakfast. Sure there’s plenty of toast too, but the man loves eggs and fried potatoes. He loves sausage and bacon. Every once in awhile I indulge him and make a breakfast that’s just for him. This is one of those breakfasts. He lovingly refers to these kinds of meals as a “lumberjack breakfast.” So I’ve called this Lumberjack Breakfast Hash. It’s the kind of thing for a morning when you want something hearty and aren’t afraid of heartburn. :)
Cooking everything in a cast iron skillets gives it a lot of flavor. I cook the potatoes separately from the peppers, onions and sausage and add everything together at the end. That way everything browns evenly and doesn’t steam. The flavor is in the browned bits.
We also make a vegetarian version using potatoes, peppers, onions, tomatoes and kale that is really good. I also have great recipes for Garden Vegetable Hash and a hash with kale, potatoes, navy beans and sun-dried tomatoes. Yeah, we like our breakfast hash. :)
- 2-4 Tablespoons sunflower or olive oil
- 1 large onion, diced
- 2 green peppers, diced
- ¼ lb. kielbasa, diced
- 5-6 russet potatoes, scrubbed well and diced
- salt and fresh ground black pepper
- ½ to 1 teaspoon smoked paprika
- ¼ to ½ teaspoon garlic powder
- 2 ripe tomatoes, sliced
- 6 fried eggs
- hot sauce, optional
- Heat a large, 12-inch cast iron (or other non-stick) skillet over medium-high heat. Add a few tablespoons of oil and heat for 30 seconds. Add the diced onions and cook until they start to soften. Add the green pepper and continue cooking over medium-high heat until they start to brown. Next add the sausage. Allow it to get nice and crispy. Transfer everything to a bowl and keep warm while cooking the potatoes.
- Add a little more oil to the pan, then add the potatoes and season well with salt and pepper. Cook, turning the potatoes every few minutes with a spatula, until they start to brown. Add the onions, peppers and sausage back to the skillet. Sprinkle with smoked paprika and garlic powder. Continue cooking for another 5-10 minutes until the potatoes are tender. Taste and adjust seasonings, if needed.
- Serve with sliced tomato and a fried egg on top, if desired, and a few shakes of hot sauce.