Moni’s Breakfast Hash
A favorite breakfast in our home is Moni’s Breakfast Hash. “Moni” is my mom, Monica, who was lovingly referred to as “Moni” by her inlaws and has now adopted it as her “grandma name.” My mom has always been a wiz at throwing things together to make a comforting and delicious spread, breakfast being no different. Many years ago she started making this incredibly simple, yet very tasty hash for breakfast when we would all stay at my parents’ home for the holidays. It is now a weekend staple in our own home, with the leftovers being appreciated each morning until they run out.
For those who enjoy serving breakfast for dinner, this would be an easy protein-packed dish to accompany biscuits or pancakes. One pan, 20 minutes from start to serving, best topped with hot sauce.
Ingredients
1 lb Breakfast Pork Sausage (we use Whole Foods’ 365 option)
6-8 Eggs
1 package of frozen hashbrowns, shredded (we prefer Whole Foods’ 365 or Cascadian Farm Root Vegetable Hash Browns)
Instructions
Choose a large skillet and preheat on the stove over medium-high heat. Add the pound of Breakfast Sausage.
Brown the meat, breaking it up into very small pieces along the way. Once the meat is completely cooked and broken down, place a paper towel on a plate and transfer the meat carefully onto the lined plate. Set aside for now.
Open the pack of frozen hashbrowns and pour into the skillet, remaining sausage grease and all. I tend to add a bit of olive oil and salt and pepper as I begin to push the hashbrowns around the pan. Cook on medium-high heat until soft.
Add your meat back into the skillet with the hashbrowns and turn the stovetop down to low heat.
In a separate bowl or measuring cup, crack 6-8 eggs. Add a splash of water, maybe about a tablespoon, and whisk with a fork until the egg yolks are now smooth. Pour the whisked eggs into the skillet over the sausage and hashbrowns, careful to start stirring right away.
Make sure to keep pushing the eggs around, carefully mixing them and not allowing them to stick to the edge of the pan for too long. This will help achieve fluffy eggs instead of crusty ones.
Once the eggs are cooked through and fluffy, your hash is ready to serve! We like it best with Frank’s Red Hot or Texas Pete’s hot-sauce.