Sausage Hash Brown Skillet
A crisp, savory, and cheesy skillet that fries up in 30 minutes, with golden edges and tender centers that stay moist from the sausage drippings for big diner flavor on a weeknight.
Equipment
- 12 inch skillet
Ingredients
- 12 ounces breakfast sausage links or bulk, pork or turkey savory fat seasons the potatoes and builds fond
- 2 tablespoons neutral oil or butter start crisping and help even browning
- 1 small yellow onion, diced sweetness balances salty sausage
- 1 small bell pepper, diced any color adds bite and color
- 20 ounces refrigerated shredded hash browns or 4 cups parboiled shredded russets prepped potatoes reduce sticking and steam
- 1 teaspoon kosher salt, plus more to taste seasoning layers matter with starchy potatoes
- 1/2 teaspoon black pepper warmth that plays well with sausage
- 1/2 teaspoon smoked paprika or Aleppo pepper gentle smokiness without overpowering
- 1 cup shredded cheddar or pepper jack melts into a cohesive crust
- 2 green onions, sliced fresh finish and mild bite
- 2 to 4 eggs for topping Optional: turns it into a complete meal
Instructions
- Brown the sausage 6 to 8 minutes: Heat a large 12 inch skillet over medium high. Add sausage and cook until browned with crisp edges and rendered fat. Break into bite size pieces. Transfer to a plate but leave 1 tablespoon fat in the pan. If dry, add 1 tablespoon oil.
- Soften aromatics 3 to 4 minutes: Lower heat to medium. Add onion and bell pepper with a pinch of salt. Cook until lightly translucent and fond forms. This prevents raw bite later.
- Load the potatoes 10 to 14 minutes total: Add remaining oil, then spread hash browns in an even 3/4 inch layer. Sprinkle salt, pepper, and smoked paprika. Press with a spatula for contact. Do not stir for 5 to 7 minutes until the bottom is deep golden and releases cleanly. If it sticks, it is not ready. Flip in big sections and cook 4 to 6 minutes more until crisp on the second side.
- Bring it together 2 to 3 minutes: Fold in browned sausage. Taste and adjust salt. Sprinkle cheese over the top. Cover and let melt off heat 1 to 2 minutes. Top with green onions.
- Optional eggs 3 to 5 minutes: Make 2 to 4 small wells. Crack in eggs. Cover and cook on medium low until whites set and yolks are jammy, about 3 to 5 minutes. For over easy, fry eggs in a second pan to keep the crust crisp.
Notes
Sausage swaps: Use chicken sausage for lighter flavor. Try crumbled sucuk or pastırma for cured savor and a touch of smoke.
Potato options: Use diced parboiled potatoes for chunkier texture. Sweet potatoes add caramel notes and need 1 extra minute per side to brown.
Veggie boost: Add mushrooms or zucchini after onions to cook off moisture before potatoes to keep the crust crisp.
Spice lane: Sub paprika with chili flakes for heat or pomegranate molasses drizzle at the end for sweet tang with sausage fat richness.
Cheese choices: Cheddar for sharpness, Monterey Jack for melt, or crumbled feta for salty pop stirred in off heat.
Storage: Fridge 3 days in an airtight container. The crust softens but flavor deepens. Reheat best in a lightly oiled skillet over medium heat 5 to 7 minutes to re crisp. Air fryer at 375 F for 5 to 7 minutes also works. Microwave only for quick bites since it softens the crust. Freeze up to 2 months, tightly wrapped. Reheat from frozen in a skillet covered 6 to 8 minutes, then uncover to re crisp 3 to 4 minutes.