Hash Scramble

I really don’t know why we don’t eat breakfast for dinner more often. Breakfast food has got to be some of my favorite stuff, and we rarely go out to eat breakfast. Eggs, waffles, biscuits and gravy…you name it, I love it.

Since I was craving breakfast, I decided to make a hash with some odds and ends I had in my fridge.

Originally, I was going to cook the eggs separately, place them on top of the hash and make the dish all pretty-fied. But….a) sometimes a pretty picture is not worth an extra dirty pan; and b) some things are not meant to look pretty so much as they are meant to look “rustic” and homey 🙂

Hash Scramble
Serves 2

1 Italian sausage link (I used chicken sausage), casing removed
2 slices bacon, diced
1 Tbsp fat (olive oil, butter, margarine…pick your poison)
1/4 cup diced onions
1 large potato, cubed
1/2 green pepper, diced
1/2 red pepper, diced
1 clove garlic, minced
4-6 eggs (I used 2 eggs + 3 egg whites)
1-2 Tbsp milk, cream or sour cream
1/4 cup shredded cheddar
1/4 cup shredded mozzarella
salt and pepper

In a large skillet, brown sausage, crumbling as you brown. Remove from skillet.

To the same pan, add the bacon and cook. Remove with a slotted spoon and set aside.

Pour off all but about 1 tsp. of the bacon fat. Add butter/oil to the skillet.

Add onions and cook for about a minute before stirring in potatoes. Cook potatoes, stirring to brown on all sides, for about 3 minutes. Add peppers and cook for a minute. Saute garlic until fragrant, and then season the mixture to taste with salt and pepper.

Cover skillet and cook over low heat until potatoes are tender (should just be a few more minutes). In a bowl, beat the eggs with the milk and add salt and pepper to taste. 

To the skillet, add the sausage, bacon and eggs. Stir frequently, just as you are making scrambled eggs.

When eggs are slightly undercooked, stir in the cheese to melt. Remove from heat and serve.