Quick Bites

Overly-Easy Breakfast Hash 

Growing up every Saturday I would wake up to the smell of sizzling bacon and butter browning around pancakes. Breakfast foods are an absolute staple within the Kuffner household no matter the day of week or time. Without fail, every single Saturday my dad made us a full breakfast spread filled with heaps of bacon, different types of pancakes, and of course his world-famous scrambled eggs. 

As a child, I would only ever eat eggs that my dad made. They had to be from him, and they had to be scrambled. The gooey yolk in over-easy or sunny-side-up eggs freaked me out, and I refused to try them. In my mind they were raw, and that was not how eggs were supposed to be eaten. I held this notion until one day my best friend Eimile made me her famous avocado toast with a runny egg on top. My world was rocked and I instantly fell in love with the gooey inside of an over-easy egg. 

Now my interpretation of a perfect egg is a slightly crispy white with a mostly-runny yolk that can be soaked up by freshly made bread. Fried eggs evolved into my go-to enhancement to any dish, and my new favorite breakfast food. This recipe combines a take on my dad’s famous hash browns and my newfound favorite food. It’s a testament to the breakfast foods of my childhood and my new changing tastes as an adult. So grab your cast iron skillet and love for breakfast foods, and make this revamped Saturday breakfast dish for one. 


2 fresh sausages of your choice (out of the casing)

½ onion diced

1 large sweet potato, cubed

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

Salt and pepper to taste 

1 over-easy egg

Handful of fresh cilantro 


In a large cast-iron skillet, break the sausage into pieces and cook until browned. Remove the sausage from the skillet and add the onion. Sauté until lightly browned. Next add the cubed sweet potatoes, along with some water to the pan. Place a lid on the skillet and steam the potatoes for approximately five minutes. Stir and cook until the potatoes are soft. Add the sliced peppers and the garlic powder, onion powder, paprika, and salt and pepper. 

Once the hash is cooked through and has slightly crispy parts, in a separate non-stick pan crack the egg. Cook for approximately two to three minutes so the bottom is crispy but the yolk is runny. Place the egg on top of the hash, sprinkle with cilantro and enjoy 🙂 

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