Breakfast Hash

I’m not a breakfast person. I’m not a morning person. I probably will never use either of those labels for myself. I haven’t eaten a proper breakfast aside from the occasional waffle-making session or going out for the meal since middle school – over a decade ago. My dream breakfast is a chocolate croissant and a cappuccino – preferably on a balcony in London in a bit of sun with a side of raspberries and maybe my mum.

For whatever reason, a couple weeks ago I got the idea into my head to make a breakfast hash. I don’t know where the idea came from, it just popped into my head and I couldn’t shake it. I thought it was crazy, so I started looking into it and doing research.

One of things I knew I was going to be cutting out was the egg. I don’t like eggs unless they’re scrambled, and even that way I haven’t had eggs in years. It was part of way I didn’t follow a recipe. I wanted a little more freedom and with the research I decided this wasn’t something like a cake where you needed to be exact about it.

Through a bit of research, planning and my own cooking knowledge this is what I came up with. I didn’t follow a recipe. I combined bits from a couple different recipes, some of which are linked at the bottom of this post. There are some things I would do differently, but this was experimentation and I wasn’t sure what I was doing.

I cooked the two kinds of potatoes and onions together for about 7-8 minutes. It probably could’ve done with 10-12. Even at the end the potatoes were a tiny bit crunchy and not as crispy as I would’ve liked
Add the green and red pepper and chicken sausage. I tried to find the balance between hot chicken sausage and cooked but not mushy pepper. This was also the point when I added salt, pepper, garlic powder and paprika


2 chicken sausages
5 medium-small red potatoes
1 sweet potato
1/2 red pepper
1/2 green pepper
1 small yellow onion
Salt and pepper, to taste
Dash of garlic powder
Dash of paprika

1. Chop all the ingredients
2. Cook the onions until translucent
3. Add the potatoes and sweet potato
(Note: In retrospect I would probably reverse these two steps, but in every recipe I’ve ever used it says start with the onion and/or garlic)
4. Add the red and green pepper
5. Pull the sausage apart into the pan
(Note: I used pre-cooked chicken sausage that only requires you to heat it up)
6. Season to personal taste


I did some research since I didn’t know what I was doing as I’d never made anything like this before. Here are some of the recipes I looked at in my search. I didn’t find anything perfect, so I took bits from different sources. Here are some of them

I haven’t created that many of my own recipes. I’ve altered things to suit my preferences, but I felt pretty good about this and pretty proud. I had actually created a recipe with a bit of research and what sounded good. I think maybe this recipe has helped me be a little braver in the kitchen, more exploratory. I’m not sure where it’s going to lead me, but hopefully it’s an experiment that’s going to lead to more.

The finished product and my football match of choice

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