Breakfast Hash

5 from 1 vote

What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: servings

Author: Mary Younkin

Ingredients

1 pound hot or regular breakfast sausage (our preference is always the hot sausage for the additional flavors it delivers)
2 tablespoons olive oil as needed
3 medium yellow potatoes chopped into ½-inch pieces, about 3 cups
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper adjust to taste
1 large yellow onion chopped into ½-inch pieces, about 1 cup
½ large head of green cabbage sliced thin, about 8 cups

Instructions

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.
Add the potatoes and toss to coat. Add 2 tablespoons of water. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Remove the potatoes to a plate.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and return the sausage to the pan. Stir to mix well.
Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet. Taste and adjust salt and pepper as desired.
Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.

Nutrition