Hearty skillet with crispy potatoes, sausage, vegetables and eggs, enhanced with tangy pickle-herb butter.
# Components:
→ Vegetables
01 - 1 ½ lbs Yukon Gold potatoes, diced
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 tbsp chopped fresh parsley
→ Meats
07 - 8 oz breakfast sausage, casing removed
→ Pickle Butter
09 - 4 tbsp unsalted butter, softened
10 - 2 tbsp finely chopped dill pickles
11 - 1 tbsp chopped fresh dill
12 - 1 tsp Dijon mustard
13 - ½ tsp lemon zest
14 - Pinch of salt and pepper
→ Seasonings & Oils
15 - 2 tbsp olive oil
16 - ½ tsp smoked paprika
17 - ½ tsp black pepper
18 - ¾ tsp kosher salt
# Directions:
01 - In a small bowl, combine softened butter, chopped pickles, dill, Dijon mustard, lemon zest, salt, and pepper. Mix well, then refrigerate until needed.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spatula, and cook until browned and cooked through, about 5 minutes. Remove sausage from skillet and set aside.
03 - Add remaining olive oil to the same skillet. Add potatoes and cook, turning occasionally, until golden and starting to crisp, about 10 minutes.
04 - Add onion, red and green bell pepper, and garlic to the potatoes. Season with salt, pepper, and smoked paprika. Sauté until vegetables are tender and potatoes are cooked through, about 8-10 more minutes.
05 - Return the sausage to the skillet and stir to combine. Taste and adjust seasoning if necessary.
06 - Make four wells in the hash. Crack one egg into each well. Reduce heat to low, cover the skillet, and cook until eggs are set to your liking, 5-7 minutes.
07 - Remove skillet from heat. Dot the hash and eggs generously with the pickle butter. Sprinkle with chopped parsley and serve immediately.
