Adding a twist to the regular hash and eggs, this version pleases my non meat eating husband and children alike. Hearty enough for a brunch but light enough for breakfast this dish is really set off by the smokey sausage and spicy mustard. It will have you wishing that you had never had hash browns with the mustard on the side!
Ingredients:
2 tbsp FRENCH'S® Bold n' Spicy Brown Mustard
3.5 cup Diced Potatoes
1.5 lb Smoked Turkey Sausage
1/2 cup Chopped White Onion
1/2 cup Green Peppers
2 tsp Garlic Finely Chopped
5 tsp Butter
4 Eggs
6 cup water
1 tsp salt
1 tsp pepper
Directions:
For Hash:
Place the potatoes in 6 cups of water. Bring to a boil and cook until just tender, about 8 minutes. Drain well and set aside.
In a large skillet, heat the 3 tbsps butter over medium heat. Add the sausage and cook, stirring, until cooked through, 5 to 6 minutes. Remove the sausage with spoon, drain on paper towels leaving fat in the pan. To the fat in the pan, add the onions and bell peppers and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for about 1 minute. Add the potatoes salt, and pepper and stir well. Reduce the heat and cook, stirring only occasionally, until the potatoes turn golden brown and are starting to crisp, 7 to 8 minutes. Remove from heat. Place sausage and mustard into the pan and stir until coated. Transfer into a broiler safe dish and broil until top is golden brown.
For the eggs:
Melt 2 tablespoon of butter over medium-high heat in a large skillet. When the butter is foamy, carefully crack 4 eggs into skillet and season lightly with salt and pepper. Reduce the heat to medium-low, cover and cook until the whites are firm, 2 to 2 1/2 minutes.
To serve, divide the hash among 4 large plates and top each serving with 1 fried egg. Serve immediately.
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