Berkshire Breakfast Hash
Hearty winter breakfasts are a wonderful way to kick off the weekend, but I realize not everyone wants to start their morning slicing and dicing through a recipe. A good time saver is to ditch the knife and pick up a box grater.
Here is a simple Berkshire Breakfast Hash that takes about half an hour to serve up a skillet full of crispy/creamy potatoes, pork, and eggs.
To start, open up a one-pound package of North Woods Ranch's ground Berkshire pork sausage. Warm up an oven-safe 12" skillet and crumble the pork into the pan. While the sausage is browning in the pan, shred two large potatoes (peel on) and one medium onion (peel off) on the coarse teeth of a box grater. Preheat your oven to 350 F.
When the sausage has cooked through (5-7 minutes), dump in the potatoes and onion. This mess of shredded root vegetables will act as the structural weave holding little nuggets of savory sausage. Season with salt, pepper, granulated garlic, thyme, and a dash of cayenne.
After about 10 minutes the potatoes should be browning in spots and shrinking down as they lose their water. At this point pack down the potato/sausage mix against the bottom of the skillet. Put in the oven for 15 minutes. Refill your coffee cup. Remove and dig four little holes in the potato mix. Crack an egg into each hole, then return the skillet to the oven for another 3 minutes.
Serve with plenty of your favorite hot sauce. If you like this recipe, try a sweet and savory version using grated sweet potatoes and a drizzle of maple syrup at the table!
Recipe at a Glance:
Serves 4
- 1 lb North Woods Ranch loose ground sausage
- 2 large potatoes, scrubbed
- 1 medium yellow onion, peeled.
- 1/2 tsp granulated garlic
- 1/4 tsp dried thyme
- Dash of cayenne pepper
- 4 Free Range eggs
- Salt and Pepper
- Lard or Butter for greasing pan
Preheat the oven to 350 F. Heat an oven-safe skillet over medium heat. Add the sausage, crumbling it and stirring up any large chunks. Season with salt, pepper, and spices.
Grate the potatoes and onion on the coarse side of the box grater.
Once sausage is cooked, add in the grated potatoes and onion. Add a little butter or lard to keep the potatoes and onion from sticking.
Stirring often, let the potatoes begin to brown and soften, about 10 minutes. Pack down the potato and sausage in the skillet and place in the oven.
After 15 minutes the potatoes should be tender with a crispy bottom. Make four wells in the potatoes and crack an egg into each. Return skillet to oven and bake until whites are set but yolks are runny, about 3 minutes.
Serve!
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| Berkshire Pork Sausage from North Woods Ranch |
While the potatoes cook, keep flipping the bottom layer of potatoes on top, so all the potatoes get the direct heat of the skillet. Slip in a few pats of butter or lard to keep the potatoes from sticking. If you get a lot of potatoes sticking, scrape away any loose potatoes from the sticky area, then splash on a few tablespoons of water to release the potatoes, scraping up the crusty bits with a spatula. Don't worry - the water will evaporate into steam and won't make for a soggy breakfast.
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| A Broken Yolk is Still a Yummy Yolk |
Serve with plenty of your favorite hot sauce. If you like this recipe, try a sweet and savory version using grated sweet potatoes and a drizzle of maple syrup at the table!
Recipe at a Glance:
Serves 4
- 1 lb North Woods Ranch loose ground sausage
- 2 large potatoes, scrubbed
- 1 medium yellow onion, peeled.
- 1/2 tsp granulated garlic
- 1/4 tsp dried thyme
- Dash of cayenne pepper
- 4 Free Range eggs
- Salt and Pepper
- Lard or Butter for greasing pan
Preheat the oven to 350 F. Heat an oven-safe skillet over medium heat. Add the sausage, crumbling it and stirring up any large chunks. Season with salt, pepper, and spices.
Grate the potatoes and onion on the coarse side of the box grater.
Once sausage is cooked, add in the grated potatoes and onion. Add a little butter or lard to keep the potatoes and onion from sticking.
Stirring often, let the potatoes begin to brown and soften, about 10 minutes. Pack down the potato and sausage in the skillet and place in the oven.
After 15 minutes the potatoes should be tender with a crispy bottom. Make four wells in the potatoes and crack an egg into each. Return skillet to oven and bake until whites are set but yolks are runny, about 3 minutes.
Serve!
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