What’s for Dinner? Breakfast!

I am not a morning person, but I LOVE breakfast.  Delicious and versatile eggs, savory sausage, crispy hash browns, or fluffy pancakes – I will eat breakfast food any time of day.  It’s comforting, satisfying and often quick to prepare which makes it perfect for an easy weeknight dinner.  Whether you work full-time inside or outside your home, having a delicious recipe that is flexible and fast is a must.  That is where this hash comes in to save the day!  It is a great basic recipe that you can customize to your taste and uses ingredients that most of us have on hand.  I recommend a large, deep skillet for this recipe.  My personal favorite is my Lodge cast iron skillet.  Why did I resist cast iron for so long?  This is easily one of my favorite and most used kitchen tools!  Please feel free to customize this recipe to your taste, cook times will depend on how big or small you dice your vegetables so be sure to test for doneness throughout the process.


Breakfast for Dinner Hash (serves 4)


2 lbs. Yukon Gold potatoes, diced (approximately 5 cups) – I like these because I don’t have to peel them – major time saver!

1 Bell Pepper (orange, yellow or red) diced (approximately 1 cup)

1 cup diced onion (you can even use frozen diced onion, I won’t judge)

12 oz. package smoked chicken sausage, sliced into rounds (I like Aidell’s, but you can use any smoked sausage)

Cooking oil of choice (I love avocado oil, neutral with a high smoke point)

Salt and pepper to taste (this is a great opportunity to add your favorite seasonings as well, garlic would be a nice addition)

Eggs (optional)


  1. Pour 1 TBSP cooking oil into skillet and warm over medium heat
  2. Sauté smoked sausage rounds until browned, a few minutes on each side
  3. Remove sausage from pan, set aside and cover to keep warm
  4. If pan seems dry add more oil to lightly coat surface
  5. Add diced potatoes to pan, toss to coat in oil, season with salt and pepper to taste and stir
  6. Cover pan, cook about 15 – 20 minutes stirring occasionally until potatoes are golden brown and almost fork tender but not quite completely cooked through
  7. Push potatoes to the outside edges to make room in the center of the pan, add a small amount of oil and sauté onions for 2 -3 minutes or until they start to become translucent then add the diced peppers; season with salt and pepper and cover pan to cook peppers for a few minutes until crisp tender.
  8. Now is the fun part! Uncover pan, grab the sausage and add to pan and mix everything all together.  Give everything a chance to warm together, test potatoes for doneness.
  9. Remove from heat and serve

This is the perfect opportunity to cook a fried egg to top your hash.  Optional, but a decadent and delicious addition to your humble hash.  Other great toppings are sliced avocados, hot sauce or cheese.  If you don’t like peppers, try zucchini or your favorite vegetable.  Sweet potatoes are also a nice change of pace.  Don’t have sausage?  Try bacon!  The sky is the limit.  I hope you enjoy this one pan weeknight wonder!



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