Enjoy making (and eating) your hash! Get creative because that is the best part of cooking!


quick hash + eggs

10 minute prep + 15 min cook time, serves 1 - 2


2 chicken sausage links
1 large russet potato, peeled and diced into ½ chunks
¼ yellow onion, diced
2 garlic cloves
1 scallion stalk, sliced on a bias
sea salt and freshly ground black pepper



In a small pot, bring salted water to vigorous simmer over medium high heat.

Dice the potatoes and carefully add them to pot when the water begins to boil. Stir occasionally for about 4 - 5 minutes. Drain the water and let potatoes dry out on paper towel. Pat them dry using the paper towel and arrange them on a plate. Place in the refrigerator uncovered until it's tie to use them. It's very important to dry out the potatoes if you want them to crisp up while you're cooking.

Lightly spray a skillet with cooking spray and heat over a medium flame. When skillet is hot, add the sausage and cook, while turning occasionally, until all they are browned on all sides. Remove from skillet and set aside. Turn stove off while the sausages are cooling.

When they are cool enough to handle, slice them into medallions of even widths. Return the skillet back to the stove and turn the flame to medium. Place the sausages back into the skillet, flat side down, and cook until browned — after about 5 minutes. Flip them all over and do the same to the other sides as well.

Add the garlic and let it cook in the juices from the sausages. After about 2 or 3 minutes, add the potatoes from the fridge and the onions to the skillet. Cook for a few more minutes until the onions get translucent and the potatoes. Season to taste with salt and pepper. Arrange all the ingredients to one side.

Crack both eggs close together onto the empty side of the skillet. Let cook on the stove covered for about 5 minutes minimum, depending on hoe you like your eggs. Gently tap the egg yolk with the tip of a knife to test the firmness of the yolk. Garnish with scallion and serve immediately.