Bratwurst Breakfast Hash

How to Make Bratwurst Breakfast Hash

1. 1

   Step 1: Parboil or soften the potatoes

   Place the diced potatoes in a pot of salted water and bring to a simmer; cook until just tender when pierced (about 8–10 minutes). Drain well and let steam-dry in the colander while you prepare the other components so they crisp nicely in the skillet.

   For this step

   • 1 1/2 lbYukon Gold potatoes, diced into 1/2-inch pieces
   
2. 2

   Step 2: Brown and slice the bratwurst

   Heat a large ovenproof or cast-iron skillet over medium-high heat and add the bratwurst links. Brown them on all sides (about 6–8 minutes) until nicely caramelized, then remove to a cutting board, slice on the diagonal into 1/2-inch pieces, and set aside.

   For this step

   • 4 linksBratwurst links
   
3. 3

   Step 3: Cook the aromatics and potatoes

   Reduce heat to medium and add the olive oil to the same skillet. Add the sliced onion and diced bell pepper and cook until softened and lightly browned, 5–6 minutes. Add the drained potatoes and spread into an even layer, pressing down and letting them brown undisturbed for 3–4 minutes before stirring; toss in the sliced bratwurst and cook another 2–3 minutes to heat through and crisp edges.

   For this step

   • 1 mediumYellow onion, thinly sliced
   • 1 mediumRed bell pepper, seeded and diced
   • 2 tbspOlive oil
   
4. 4

   Step 4: Make the beer-cheese sauce

   In a small saucepan over medium heat, melt the butter and whisk in the flour to form a roux; cook for 1 minute. Slowly whisk in the beer until smooth and simmer until slightly thickened, then remove from heat and stir in the grated cheddar until melted and silky; season to taste with salt and pepper if desired.

   For this step

   • 8 ozSharp cheddar, grated
   • 2 tbspUnsalted butter
   • 1 tbspAll-purpose flour
   
5. 5

   Step 5: Assemble, add the cheese, and make wells for eggs

   Pour half the beer-cheese over the hash and gently toss to combine, reserving the rest for serving. Use the back of a spoon to make four shallow wells in the hash, crack one egg into each well, reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain runny, about 5–7 minutes.

   For this step

   • 4 largeLarge eggs
   
6. 6

   Step 6: Finish and serve

   Spoon the remaining warm beer-cheese over the finished eggs and hash or serve it on the side for dipping. Garnish with a pinch of black pepper or chopped herbs if you like, then transfer to plates and serve immediately while the yolks are luscious and the cheese is melty.
   

1. Place the diced potatoes in a pot of salted water and bring to a simmer; cook until just tender when pierced (about 8–10 minutes). Drain well and let steam-dry in the colander while you prepare the other components so they crisp nicely in the skillet.
2. Heat a large ovenproof or cast-iron skillet over medium-high heat and add the bratwurst links. Brown them on all sides (about 6–8 minutes) until nicely caramelized, then remove to a cutting board, slice on the diagonal into 1/2-inch pieces, and set aside.
3. Reduce heat to medium and add the olive oil to the same skillet. Add the sliced onion and diced bell pepper and cook until softened and lightly browned, 5–6 minutes. Add the drained potatoes and spread into an even layer, pressing down and letting them brown undisturbed for 3–4 minutes before stirring; toss in the sliced bratwurst and cook another 2–3 minutes to heat through and crisp edges.
4. In a small saucepan over medium heat, melt the butter and whisk in the flour to form a roux; cook for 1 minute. Slowly whisk in the beer until smooth and simmer until slightly thickened, then remove from heat and stir in the grated cheddar until melted and silky; season to taste with salt and pepper if desired.
5. Pour half the beer-cheese over the hash and gently toss to combine, reserving the rest for serving. Use the back of a spoon to make four shallow wells in the hash, crack one egg into each well, reduce heat to low, cover the skillet, and cook until egg whites are set but yolks remain runny, about 5–7 minutes.
6. Spoon the remaining warm beer-cheese over the finished eggs and hash or serve it on the side for dipping. Garnish with a pinch of black pepper or chopped herbs if you like, then transfer to plates and serve immediately while the yolks are luscious and the cheese is melty.