Let me share a little tip with you… when you’re in need of a breakfast hash recipe, do not type out the word “hash” in your search engine. Why? Because you will end up with a list of results that’s completely different than what you were intending. (Yes, I’m 100 percent speaking from experience). I especially don’t recommend it when using a work computer.
But I’m guessing you’re here for my spicy rosemary sausage and potato breakfast hash… and not for lessons on how to use google…
This hash – excuse me – breakfast hash is fullll of flavor. And not just a teeny tiny baby pinch of flavor. I’m talkin’ BIG flavor. HUGE.
And please don’t get me wrong, when I say flavor, I don’t mean that this is super spicy – it’s moderately spicy, but if you’re not a fan of heat, you can easily adapt the recipe by removing the rib from the serrano pepper or by nixing it completely.
When I say flavor, I mean the way that the ingredients and spices blend together in this dish. The garlic, paprika and fresh rosemary come together in a way that only they can, you know?
I love using fresh rosemary in everything that I make this time of year. It’s so fragrant and woodsy and I know other people might tell you to only use a little because it’s so strong… but not me. Most recipes call for what, a mere teaspoon? BAH. I’ll take that teaspoon and make it a TABLESPOON. No, not enough. Let’s make it TWO tablespoons. (Um, based on my cooking methods, I’m pretty sure I’d have a gambling problem if I was a gambler).
So yes. This breakfast calls for TWO tablespoons of fresh rosemary. And even that might not be enough. (I’m kidding, it’s enough… ).
Don’t make a bland and boring hash. Make a flavorful hash. Breakfast hash, that is.
Spicy Rosemary Sausage and Potato Breakfast Hash
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4
- Heat the oil in a saute pan over medium heat.
- Next, add the onion and serrano pepper and stir for 5 minutes, or until the onions have softened.
- Add the sausage and garlic and cook until the meat is no longer pink.
- Add the potatoes, 1 tablespoon of the rosemary and any remaining spices. Cook for 10 minutes or until the potatoes become fork tender.
- Add the remaining 1 tablespoon of rosemary, mix well and serve.
Doesn’t everything look better with a fried egg on top? Okay, maybe not desserts… mayyybe (okay, definitely).