Ingredients:

  • 1.5 lbs Yukon Gold potatoes, scrubbed and ½-inch diced
  • 2 tbsp vegetable oil
  • ½ tsp smoked paprika
  • 12 oz summer sausage, sliced into ¼-inch rounds or half-moons
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 4 large eggs
  • black pepper to taste

Instructions:

  1. Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add diced potatoes in a single layer and let sit undisturbed for 4-5 minutes to develop a crust. Stir occasionally until mahogany-colored and crisp, then sprinkle with smoked paprika and set aside on a plate.
  2. In the same skillet, add summer sausage and brown for 3-4 minutes until edges are slightly charred. Add diced onion and red bell pepper, sautéing for another 5 minutes until onions are translucent and peppers have softened.
  3. Return the crisped potatoes to the pan. Stir in minced garlic and butter, tossing for 2 minutes until the butter is foamy and garlic is fragrant.
  4. Optional: Create four small wells in the hash and crack one egg into each. Cover the skillet with a lid for 3-5 minutes until egg whites are set but yolks remain velvety.