Country Breakfast Hash

My recipe for Country Breakfast Hash was inspired by South Your Mouth’s Oh My Hash & Eggs! I knew when I saw Mandy’s recipe that I had to try it, so I did. It was delicious!! Mandy’s recipe uses ground beef . The flavors are wonderful and my idea was born as I ate it. I love inspiration!

So, I have the inspiration for a new reipe, now I have to try it and see how it turns out. Well it was a hit y’all! I was just pleased as can be that my idea turned out to be good on the first try. A one dish breakfast meal- BAM! This is great for feeding guest too!


  • 2 tbs Olive Oil
  • 1 lb Country Breakfast Sausage
  • 6 oz Country Ham, diced
  • 1 Small Onion, diced
  • 2 lbs Frozen Diced Hashbrown Potatoes
  • Cracked Black Pepper, to taste
  • 1/2 tsp Paprika
  • 6 Eggs
Heat a large, oven proof skillet, over medium heat. Add olive oil and breakfast sausage. Break the sausage up. Scramble cook to brown.
As the sausage browns, add country ham and potatoes. Season with black pepper and paprika. I did not add any salt to this recipe because the country ham is salty and will season the dish without additional salt being added.
Preheat oven to 350 degrees.
Cover the skillet and stir occasionally for about 10 minutes until the sausage is cooked through and the potatoes soften.
With a spoon or spatula make slight indentations for the eggs. Do not indent all the way to the bottom.
Crack the eggs into each indentation.
Move skillet to oven and bake 10-12 minutes until the egg whites are set.


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1 Comment

  • Reply
    Miz Helen
    November 6, 2016 at 3:12 pm

    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate!
    Miz Helen

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