Jalapeño Garlic Breakfast Hash

Ingredients

• 1 lb Yukon Gold potatoes, diced ½-inch
• 8 oz breakfast sausage
• 1 red bell pepper, diced
• ½ yellow onion, diced
• 2 teaspoons Minnezona Jalapeño Garlic Seasoning
• 1 tablespoon neutral oil
• 4 large eggs
• ¼ cup shredded cheddar cheese
• 2 tablespoons sliced green onion

Directions

1. Microwave diced potatoes with 2 tablespoons water in a covered bowl for 4 minutes, then drain and dry.
2. Brown sausage in a large skillet over medium-high heat. Transfer to a plate, leaving about 1 tablespoon fat in the pan.
3. Add oil if needed, then potatoes. Cook 8–10 minutes until browned.
4. Add bell pepper, onion and Jalapeño Garlic Seasoning. Cook 5 minutes, then return sausage to the pan.
5. Make 4 wells in the hash and crack an egg into each. Cover and cook 4–6 minutes until whites are set to your liking.
6. Top with cheddar and green onion and serve from the skillet.

Recipe Notes

• Dry potatoes after microwaving so they brown well.
• Use chorizo instead of breakfast sausage for a stronger Southwest direction.
• Cook eggs longer if you prefer firm yolks.