I use the word “tacos” in this title with lots of flexibility – it’s not a requirement to enjoy this dish. When I first thought about making a hash, I dismissed the idea of adding the contents to a taco, thinking the two ideas could never marry and live a long, happy life. Then I remembered we’ve literally poured Caesar dressing into a tortilla with shredded mozzarella… There are no rules with tacos.
Hashes are a love song to the weekend morning breakfast. We made this dish on another one of those lazy Saturdays… The ones where you wake up long after the sun has risen, groggily make coffee, check you phone calendar for any plans, realize there are no plans, so you snuggle into your yoga pants and whirl around in the kitchen to make a hearty breakfast that will surely guarantee an early afternoon nap in mere hours.
Dense carbs, succulent meat, savory veggies, topped with the runniest of eggs. The floor of our pantry was starting to overcrowd with sweet potatoes and Russet potatoes, so this dish was an easy way to use up those beloved root veggies before the next grocery store trip. I used a fresh spicy breakfast sausage from our local grocery store (HEB, for you Texans!) for the meat element, and the added heat to the skillet of comfort food was perfection.
It’s a simple and easy process – cook the sausage, remove it, then in the same skillet use the leftover drippings to cook down an onion and the potatoes. Once those soften and even gain bits of crispy edges, throw the sausage back in and season the mixture, gently nestling a few freshly cracked eggs in the beds of pillowy potatoes and sausage. Bake it, throw it in a tortilla with some creamy avocado, and take a nap.
Again, the tortillas aren’t necessary, but we loved eating the hash wrapped in a buttery, warm, flour blanket. You can easily toss the contents into a bowl and dig in, letting the incredible edible egg yolk lightly dress the hash. The leftovers warm up surprisingly well – I sent the boy off to work with this as lunch twice, so enjoy the comforts of Saturday morning well beyond the weekend and into the dreary confines of the work weekday.
- ½ white onion, diced
- 1 Russet potato, peeled and diced into 1" cubes
- 1 sweet potato, peeled and diced into 1" cubes
- 1 lb ground breakfast sausage (spicy, if you can find it)
- 5 eggs
- Salt and pepper
- Cook the sausage in a cast iron skillet (or other heavy-bottomed skillet) over medium high heat. Once cooked, remove with a slotted spoon and place on a plate lined with paper towels. Reserve the drippings in the skillet.
- Drizzle about a tablespoon of olive oil into the skillet with the sausage drippings. Add the onion and both potatoes, cooking over medium high heat. Stir frequently, making sure the potatoes don't stick, and that they pick up any bits of the sausage that were leftover. Continue cooking and stirring until the potatoes are soft and tender. Ours took about 15 minutes, so taste test yours to see when they reach your desired consistency.
- Gently crack 5 eggs on top of the mixture. Lightly season with salt and pepper, then back in an oven heated at 350 degrees Fahrenheit for 15 minutes, or until the eggs cook to your desired consistency. At 15 minutes, they should be slightly runny. Give the skillet a good shake to see how much they wobble.
- Serve the contents in warm tortillas with fresh avocado and salsa (optional), or simply eat from a plate or bowl.