Crispy skillet hash topped with runny-yolk eggs

$3.19/servingat the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• pork sausage300 g
• yellow potato3 ea
• egg4 ea
• bell pepper1 ea
• yellow onionhalf an onion
• paprika2 tsp
• green onion2 stalks
• hot sauce1 tbsp

Method

1Crisp the potatoes

• •Cut the potatoes into 1/2 inch cubes, skin on.
• •Heat 2 tbsp oil in a large cast-iron skillet over medium-high heat.
• •Add the potatoes with the paprika and a pinch of salt.
• •Cook 12 to 15 minutes, tossing every few minutes, until golden and crisp.

2Add sausage and peppers

• •Squeeze the sausage out of its casings into the skillet in rough chunks.
• •Dice the bell pepper and half of the onion and add them.
• •Cook 6 to 8 minutes, tossing occasionally, until the sausage is browned and cooked through.
• •Season to taste.

3Fry the eggs

• •Push the hash to the edges and add a knob of butter to the middle.
• •Crack in the eggs and fry 2 to 3 minutes until the whites are set and the yolks still runny.

4Plate

• •Divide the hash between two plates with two eggs each.
• •Garnish with the sliced green onions.
• •Serve with the hot sauce on the side.