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. :)
Lumberjack Breakfast Hashoriginal recipe
Ingredients:2-4 Tablespoons sunflower or olive oil
1 large onion, diced
2 green peppers, diced
1/4 lb. kielbasa, diced
5-6 russet potatoes, scrubbed well and diced
salt and fresh ground black pepper
1/2 to 1 teaspoon smoked paprika
1/4 to 1/2 teaspoon garlic powder
2 ripe tomatoes, sliced
6 fried eggs
hot sauce, optional
Instructions: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. Makes about 6 servings. Print this post