Every Sunday I make a big batch of breakfast hash with russet potatoes, sweet potatoes, bacon, sausage and any vegetables I didn’t end up using last week. Each week it’s different and I love making it ahead because it’s ready to go when Bill makes us each two fried eggs to go over the top. This is also great for brunch or a side for dinner when feeding a crowd.
Now, the reason I do this on Sundays is because it does take a while so be sure to plan accordingly. But it’s easy and you can definitely be doing other things while the potatoes are roasting.
And you can truly mix in any veggies. Some week’s it’s asparagus or Brussels sprouts and others, like this week, it’s just bell peppers.
Kitchen Sink Breakfast Hash
Makes 10 servings
1½ pounds russet potatoes, peeled and cut into ½-inch cubes
1½ pounds sweet potatoes, peeled and cut into ½-inch cubes
¼ cup olive oil
salt and pepper
½ cup yellow onion, chopped
3 cups assorted vegetables, chopped if large
6 slices bacon, cooked and chopped (be sure the bacon is GF)
1 pound breakfast sausage (be sure the sausage if GF)
- Heat the oven to 375˚F.
- Place the cubed potatoes into a bowl of water and let soak for 20 minutes. This draws out the starch in the potatoes and makes them crispier. Drain the potatoes and wipe out the bowl. Return the potatoes to the bowl and toss with the olive oil and salt and pepper.
- Spread the potatoes on a sheet pan and bake 20 minutes.
- Remove the potatoes from the oven and let rest 20 minutes. Increase the oven temperature to 450˚F.
- Meanwhile, in a large skillet set over medium heat, cook the sausage for 8 minutes, breaking into crumbles as it cooks. Add the onion and any vegetables you are using and continue to cook until the sausage is no longer pink and the vegetables are soft.
- Return the potatoes to the oven and roast for 20 minutes until golden around the edges.
- Add the bacon to the sausage and vegetables. Remove from the heat and set aside.
- Remove the potatoes from the oven and combine with the vegetables.
- Serve immediately or keep covered in the refrigerator for up to 5 days.
- To reheat, heat a small skillet over medium heat. Add the hash and heat until warmed through, about 5 minutes.
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