I love, not I mean I LOVE a big breakfast with a lot of flavors. Sometimes there is nothing like a great breakfast hash for that type of recipe. I mean come on you have Hash Browns, Cheeses, Onion, Bell Pepper, Eggs, some Jalapeño lol.. well I just about listed everything that is in my Ultimate Breakfast Hash Recipe! The thing around here that is really cool about breakfast is with killer ones like this I can lure my teenage son out of his room to hang out with Dad for awhile to talk lol. So when I make this one I get to not only have a great breakfast but eat it in great company! So go aheads give this one a try bring the whole family to sit down for breakfast and eat together. 😃
Do you have a really cool breakfast recipe I need to try? Hit me up and let me know what it is!
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- 1 lb. Hash browns
- 1 Onion, Diced
- 1 Bell Pepper, Chopped
- Salt
- Pepper
- 3 Garlic Cloves, Minced
- 1 Jalapeño, Diced
- 1 Cup Monterey Jack Cheese, Shredded
- 4 Eggs
- 1/3 lb. Italian Sausage
- 2 Tbsp. Flour
- 1 Cup Milk
- Cayenne to taste
- In a large cast-iron skillet, heat oil. Add hash browns and cook undisturbed for 10 minutes, then flip and cook 5 minutes more, until golden and crispy. Add onions and bell pepper and season with salt and pepper. Cook until tender, 5 minutes more. Add garlic and sliced jalapeño and cook until fragrant, 1 minute.
- Add cheese to hash browns and let melt, 2 minutes. Stir together so hash browns are fully cheesy.
- Make four nests for eggs and crack eggs in each. Season eggs with salt and pepper. Cover and cook until whites are set and yolks still slightly runny, 8 minutes.
- Meanwhile, make breakfast gravy: Cook sausage in a medium skillet over medium heat until browned all over. Sprinkle flour over the sausage and cook 1 minute. Pour over milk and bring mixture to a boil. Reduce heat and simmer until very thick, about 5 minutes. Season with salt, pepper, and cayenne. Remove from heat.
- Serve hash drizzled with breakfast gravy and garnished with chives.
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