I am still cleaning out my pantry and freezer with a “No Buy January.” Except for some fresh produce and dairy I am hoping to have both my freezer and pantry empty by the end of January. My refrigerator is pretty sparse right now and I am working on weeding out all the condiment and sauce jars in the doors. I am trying to use up every little last bit of things.
I had some potatoes that were just starting to go bad so I needed to use them for a meal. My kids love hash but I really didn’t have any meat to go with it until I remembered I still had some smoked sausages in the freezer.
My kids love breakfast for dinner and this was pretty good. My kids loved the soft fried eggs over the top but I prefer mine a little more firm. Runny yolks kind of creep me out. But, everyone was happy in the end when I topped their section of the hash with the perfect egg for them.
I used quite a bit of garlic and Morton’s Nature’s Seasoning so if you tend to not like a real bold flavor cut back on these and add as needed for your tastes.
For my mostly gluten-free son this was a perfect dinner because he ate the same thing we did. He loves these nights.
- 2 lbs. shredded red potatoes (Shred the potatoes and then place in a paper towel lined colander. Press down on them with other paper towels. Press until no moisture remains.)
- 1 lb. smoked sausage or kielbasa, rounds cut into quarters
- 1 large red pepper, diced
- 1 onion, diced
- 1 tsp garlic powder
- 2 tsp Morton’s Nature’s Seasoning
- 1 1/2 cups sharp cheddar cheese, shredded
- 8 eggs
- 6 TBSP butter, divided
- Preheat oven to 400 degrees. In an oven safe skillet melt 1 TBSP butter over medium heat. Add onion and pepper and cook until softened, approximately 5-7 minutes.
- Once onion has softened add smoked sausage to the pan. Allow this to heat through.
- Once the meat has heated through add 3 TBSP butter to the pan. Allow it to melt before adding potatoes, garlic powder and Nature’s Seasoning to the pan. Stir to combine all ingredients and then press the potatoes into the bottom of the pan.
- Cook the potato mixture until it starts to become brown and crispy on the bottom. Working in 4 sections turn each quarter of the potatoes over to brown on the other side. Allow potatoes to just start to brown on the other side. Taste dish and sprinkle with additional seasonings as necessary.
- Sprinkle the crispy side of the potatoes with cheese and place hot pan in the oven.
- While pan is in the oven in a second skillet melt the remaining 2 TBSP butter and fry eggs for the top of the dish. Cook to your desired hardness of the yolks.
- Carefully remove pan from oven and place cooked eggs on top of dish before serving.