Description
A hearty, one-pan breakfast hash featuring crispy Yukon Gold potatoes, savory breakfast sausage, and a sweet maple glaze. This family-tested recipe is ready in 30 minutes and serves as the ultimate comfort food for lazy weekends.
Ingredients
Scale
- 2 large Yukon Gold potatoes (about 1 pound / 450g), cut into ½-inch cubes
- 1 pound (450g) breakfast sausage (mild pork link or bulk), casings removed if using links
- 1 medium yellow onion, diced (about 150g)
- 2 tablespoons real maple syrup
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- Salt to taste
- 4 large eggs (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep the potatoes: Cut potatoes into ½-inch cubes. Soak in a bowl of cold water for at least 10 minutes to remove starch. Drain and pat completely dry with paper towels.
- Par-boil the potatoes: Bring a large pot of salted water to a boil. Add potatoes and cook for 3-5 minutes until tender on the outside but firm in the center. Drain well and let steam dry.
- Cook the sausage: Heat a 12-inch skillet over medium heat. Add sausage and break into small chunks. Cook for 5-7 minutes until browned and crispy. Remove sausage with a slotted spoon, leaving about 1 tablespoon of rendered fat in the pan.
- Sauté the onions: Add diced onion to the skillet with the sausage fat. Cook over medium heat for 3-4 minutes until translucent and softened.
- Fry the potatoes: Add par-boiled potatoes to the skillet in a single layer. Cook undisturbed for 3-4 minutes to form a crust, then flip and cook another 3-4 minutes. Repeat until golden brown and crispy on all sides.
- Combine and glaze: Return sausage to the skillet. Sprinkle with smoked paprika, black pepper, and a pinch of salt. Drizzle maple syrup over everything. Toss gently to coat. Cook for 1-2 minutes until syrup caramelizes. Add minced garlic in the last 30 seconds.
- Finish and serve: Remove from heat. Stir in butter until melted. Taste and adjust seasoning. Serve immediately topped with sunny-side-up eggs and fresh parsley.
Notes
Soaking and drying potatoes is crucial for crispiness. Do not crowd the pan when frying potatoes; cook in batches if necessary. Add maple syrup at the end to prevent burning. This recipe is naturally gluten-free if using certified GF sausage. Sweet potatoes can be substituted but may require longer cooking time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 5
- Protein: 20
Keywords: breakfast hash, crispy potatoes, maple sausage, one-pan breakfast, weekend brunch, comfort food, easy breakfast