Prairie Breakfast Hash with Eggs

This hearty Prairie Breakfast Hash with Pickle Butter and Eggs has been my weekend salvation for years. The combination of crispy potatoes, savory sausage, and that surprising pickle butter creates a breakfast that feels both comforting and special. I first created this recipe when looking for ways to use up garden vegetables and leftover pickles, and it's become our family's most requested breakfast for lazy Sundays.

I originally made this dish when hosting a brunch for out-of-town relatives. Everyone was skeptical about the pickle butter until they tried it now they ask for the recipe every time they visit.

Ingredients

• Yukon Gold potatoes: perfectly balance waxiness and fluffiness. Look for firm potatoes with smooth skin and no green spots
• Yellow onion: provides the aromatic base. Choose ones that feel heavy for their size with tight papery skin
• Red and green bell peppers: add color and sweetness. Select peppers that are firm with bright glossy skin
• Breakfast sausage: brings savory depth. Quality matters here opt for sausage from a local butcher when possible
• Fresh herbs: parsley and dill brighten the entire dish. Always choose vibrant bunches with no wilting
• Dill pickles: add tang to the butter. I recommend refrigerated pickles rather than shelf-stable for better flavor
• Unsalted butter: allows you to control the salt level. European style with higher fat content makes a richer pickle butter

Instructions

Prepare Pickle Butter:

Combine softened butter with finely chopped pickles fresh dill Dijon mustard lemon zest salt and pepper in a small bowl. Mix thoroughly ensuring even distribution of all ingredients especially the pickles. This can be done up to 3 days ahead and refrigerated in an airtight container. Let it come to room temperature before serving for easy melting.

Brown The Sausage:

Heat olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the sausage breaking it into small pieces with your spatula. Cook undisturbed for 2 minutes to develop browning then stir occasionally until fully cooked through about 5 minutes total. The sausage should have crispy edges and no pink remaining. Transfer to a paper towel-lined plate leaving the flavorful drippings in the pan.

Crisp The Potatoes:

Add remaining olive oil to the sausage drippings and heat until shimmering. Add diced potatoes in a single layer if possible and let them cook undisturbed for 3-4 minutes to develop a golden crust. Turn occasionally and continue cooking for about 10 minutes total. For maximum crispiness avoid stirring too frequently. The edges should be golden brown while centers remain tender.

Sauté The Vegetables:

Add diced onion and bell peppers to the potatoes along with minced garlic. Season with salt pepper and smoked paprika. Stir to combine everything coating the vegetables with the seasonings and oil. Continue cooking stirring occasionally until vegetables soften and potatoes are cooked through about 8-10 minutes. The onions should be translucent and peppers should be tender but not mushy.

Combine And Nest Eggs:

Return the cooked sausage to the skillet stirring gently to incorporate without breaking up the potatoes. Create four wells in the hash using the back of a spoon making sure they reach all the way to the bottom of the pan. Crack an egg into each well being careful not to break the yolks. Reduce heat to low cover the skillet and cook undisturbed for 5-7 minutes depending on how set you prefer your egg yolks.

Finish And Serve:

Remove the skillet from heat once eggs are cooked to your preference. Dollop the pickle butter generously around the hash and over the eggs where it will melt into creamy pools of tangy goodness. Sprinkle with fresh chopped parsley for color and freshness. Serve immediately straight from the skillet for the most dramatic presentation.

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The secret to this recipe truly is the pickle butter. I discovered it by accident when I was out of herbs one morning and decided to try chopped pickles instead. Now my family considers it the essential element that makes this hash special. My son who usually avoids pickles at all costs has been known to add extra pickle butter to his portion.

Make-Ahead Strategies

While this hash is best served fresh from the skillet you can prepare components in advance to streamline your morning. Dice all vegetables the night before and store in airtight containers in the refrigerator. The pickle butter can be made up to three days ahead and kept refrigerated just let it soften before serving. You can even fully cook the potato sausage and vegetable mixture ahead of time refrigerate it and then reheat in the skillet before adding the eggs.

Serving Suggestions

This hearty breakfast hash stands on its own but pairs beautifully with several accompaniments. Serve alongside toasted sourdough or rye bread to soak up the runny egg yolks and melted pickle butter. For a more substantial meal add a simple side salad with vinaigrette. If serving for brunch consider offering a selection of hot sauces to please spice lovers. My family's favorite way to enjoy this is with mugs of strong black coffee and fresh squeezed orange juice.

Seasonal Adaptations

Spring Version replace bell peppers with asparagus and add fresh peas

Summer Variation add corn kernels and cherry tomatoes in the final few minutes of cooking

Fall Harvest incorporate diced butternut squash and sage instead of bell peppers

Winter Comfort use sweet potatoes and add hearty greens like kale in the last few minutes

Storage and Reheating

Store leftover hash in an airtight container in the refrigerator for up to 2 days. The eggs won't reheat well so I recommend enjoying those fresh and storing only the hash base. To reheat warm in a skillet over medium heat until hot throughout about 5 minutes. You can then make fresh wells and add new eggs. The pickle butter will keep in the refrigerator for up to a week and is excellent on grilled steaks or roasted vegetables too.

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This Prairie Breakfast Hash represents the best of heartland cooking adaptable flexible and making use of what you have on hand. The surprise addition of pickle butter elevates it from ordinary to extraordinary a secret ingredient worth discovering. Whether for a lazy weekend morning or a breakfast-for-dinner treat this recipe promises satisfaction and has become a cornerstone of my family's food traditions.

Recipe Questions & Answers

→ Can I make the pickle butter ahead of time?

Yes, the pickle butter can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. You can also shape it into a log using plastic wrap, refrigerate until firm, and then slice medallions as needed.

→ How do I know when my eggs are perfectly cooked?

For runny yolks, cook covered for about 5 minutes until the whites are set but yolks still jiggle when the pan is gently shaken. For medium eggs, cook for 6 minutes. For firm yolks, cook for 7-8 minutes. The cooking time may vary depending on your stove, so watch them closely.

→ What's the best way to dice potatoes evenly?

For even cooking, aim for ½-inch potato cubes. First, slice the potato into planks, then cut those planks into strips, and finally cut across the strips to create cubes. Using a sharp chef's knife on a stable cutting board will help ensure consistent sizes.

→ Can I prepare components of this dish the night before?

Yes! You can dice the potatoes (store in cold water in the refrigerator), chop all vegetables, and make the pickle butter the night before. You can even par-cook the potatoes by boiling them until just tender, which will reduce morning cooking time by about 5-7 minutes.

→ What can I substitute for breakfast sausage?

Bacon, ham, chorizo, or plant-based meat alternatives work well. For vegetarian options, sautéed mushrooms, crumbled tempeh, or black beans provide hearty alternatives. Adjust cooking times accordingly, as these substitutes may cook faster or slower than sausage.

→ How spicy is this breakfast hash?

This hash is mildly flavored with smoked paprika but isn't spicy. For heat, add cayenne pepper or red pepper flakes to taste during cooking, or serve with hot sauce on the side. The pickle butter adds tanginess rather than heat to the dish.