Gluten-Free Loaded Breakfast Hash

Ingredients

• 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
• 1 medium onion, chopped 1 medium onion, chopped
• 1 red bell pepper, chopped 1 red bell pepper, chopped
• 1 green bell pepper, chopped 1 green bell pepper, chopped
• 8 oz breakfast sausage, crumbled (ensure GF) 8 oz breakfast sausage, crumbled (ensure GF)
• 2 tbsp olive oil 2 tbsp olive oil
• 1 tsp smoked paprika 1 tsp smoked paprika
• 0.5 tsp garlic powder 0.5 tsp garlic powder
• Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste
• 4 large eggs 4 large eggs

Instructions

1. 1

   Begin by preparing the potatoes; place the cubed Yukon Gold potatoes in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and cook for about 8-10 minutes, until they are fork-tender but not mushy. Drain the potatoes thoroughly and set them aside.

2. 2

   While the potatoes are boiling, heat the olive oil in a large skillet over medium-high heat. Add the crumbled breakfast sausage to the hot skillet and cook, breaking it up with a spoon, until it's browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the skillet with a slotted spoon, leaving the rendered fat in the pan, and set it aside.

3. 3

   Add the chopped onion and bell peppers to the same skillet with the sausage drippings. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. You should notice a sweet aroma as they cook.

4. 4

   Add the par-boiled Yukon Gold potatoes to the skillet with the softened vegetables. Sprinkle the smoked paprika and garlic powder over the mixture, and season generously with salt and freshly ground black pepper. Stir everything together to coat the potatoes and vegetables evenly with the spices.

5. 5

   Continue to cook the hash for another 8-10 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the edges. Return the cooked breakfast sausage to the skillet and stir to combine everything. Make four wells in the hash mixture and carefully crack an egg into each well.

6. 6

   Cover the skillet and cook for an additional 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Serve the loaded breakfast hash immediately, ensuring each serving gets a perfectly cooked egg.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.