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Italian Breakfast Hash

  • Prep Time: 10 Min
  • Cook Time: 20 Min
  • Servings: 4
  • Recipe Views: 679 Views

Using potatoes as the base for any breakfast or brunch item ensures that you’re going to have a hearty meal that will fill you up for the first part of the day. This Italian breakfast hash is easy to make, it can be preheated over the next few days and it’s fancy enough that you can serve it at a gathering. Even if you’re just staying in on the weekend and want to make something nice for yourself for breakfast, your Italian breakfast hash can be changed up to fit your dietary needs. You can even remove the egg and sausage if you want to make this dish vegetarian or vegan.



Can be made with or without meat and eggs.

Step 1

Olive Oil: Drizzle some olive oil on a skillet or frying pan. Heat the pan on medium / high heat.

Step 2

Potatoes: Peel and dice 2 cups of potatoes. Yellow potatoes or russet work the best, but you can choose whatever is available. Add them to the pan.

Step 3

Onion: Dice one small onion. Add it to the frying pan once it’s hot.

Step 4

Garlic: Add the minced garlic to your frying pan with the other ingredients.

Step 5

Roasted Red Pepper: Dice the roasted red pepper nice and small. This will be added to the mixture when the cooking process is almost complete.

Step 6

Breakfast Sausage: Use whatever breakfast sausage you would like. Remove them from the casings, and sauté them in the hot pan with the other ingredients until completely cooked. You may need to stir and break it up a little as it cooks.

Step 7

Four Eggs: The eggs should be cooked separately and place them on top of each serving of the hash. You’ll want to cook the eggs when the hash has about five minutes left to cook.

Step 8

Parsley: Sprinkle a little fresh or dried parsley on top of each serving of hash.

Step 9

Salt and Pepper: Salt and pepper the hash while it’s cooking in the pan, and you can also add some to taste once it’s plated.

Serving Suggestions

Once you know that the hash has been cooked all the way through, turn the heat down to low and serve it warm right out of the pan. If your eggs are perfectly cooked, you’ll be able to break open the yolk and have that delicious juice run all over the hash.

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