Beer-Braised Breakfast Hash (Potatoes, Sausage, Eggs)

Crispy potatoes, savory sausage, sweet caramelized onions, and jammy or runny eggs—all brought together with a quick beer braise that adds malty depth and a clean, pub-style finish.

Serves

4

Prep Time

15 minutes

Cook Time

25–30 minutes

Ingredients

Potatoes

• 1.5 lb Yukon Gold or russet potatoes, cut into 1/2-inch cubes
• 1 tsp kosher salt (for parboiling water)

Hash Base

• 12 oz breakfast sausage or smoked sausage (kielbasa), sliced or crumbled
• 2 tbsp olive oil (divided)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/4 tsp black pepper
• Pinch crushed red pepper flakes (optional)

Beer Braise

• 3/4 cup beer (lager, pilsner, or light amber), room temperature
• 2 tbsp low-sodium chicken broth or water (optional, if needed)

Eggs and Finish

• 4 large eggs
• 1 tbsp butter (optional, for richness)
• 2 tbsp chopped fresh parsley or chives
• Hot sauce, for serving (optional)
• Additional kosher salt and black pepper, to taste

Why Beer Works

• Beer lifts fond from the skillet and infuses the potatoes and sausage with toasty grain notes.
• Gentle bitterness balances the richness of sausage and the butteriness of eggs.
• As it reduces, beer creates a glossy, savory glaze that ties the hash together. Choose a clean lager or pilsner; a light amber adds mild caramel. Avoid very bitter IPAs or dark stouts, which can taste harsh when reduced.

Instructions

1. Parboil the potatoe

• Bring a pot of salted water to a boil. Add potato cubes and cook 4–5 minutes, just until a knife meets slight resistance (not fully tender).
• Drain well and let steam-dry in the colander 2–3 minutes—dry surfaces crisp better.

2. Brown the sausage

• Heat a large 12-inch skillet (cast iron preferred) over medium-high. Add sausage and cook 4–5 minutes until browned. Transfer to a plate; leave drippings in the pan. If using very lean sausage, add 1 tsp oil.

3. Start the veg

• Reduce heat to medium. Add 1 tbsp olive oil if needed. Add onion and pepper with a pinch of salt; cook 3–4 minutes until softened and lightly caramelized.
• Stir in garlic, paprika, thyme, black pepper, and red pepper flakes; cook 30 seconds until fragrant.

4. Crisp the potatoes

• Add remaining 1 tbsp olive oil and the drained potatoes. Spread into an even layer and let cook undisturbed 3–4 minutes to develop a crust.
• Flip and continue cooking 4–6 minutes, stirring only every minute or so, until deeply golden and crisp on multiple sides.

5. Beer braise for flavor

• Return sausage to the skillet. Pour in the beer, scraping up browned bits. Simmer 2–3 minutes, stirring, until most of the liquid has reduced and the hash is glossy.
• If the pan dries before everything is tender, add 1–2 tbsp broth or water. Taste and adjust salt and pepper.

6. Cook the eggs, two options

• Skillet-baked (one-pan): Make 4 small wells in the hash. Add a tiny dab of butter to each well if using, crack an egg into each, cover, and cook over medium-low 3–5 minutes until whites set and yolks are done to your liking.
• Fried separately: In a second skillet, fry eggs in a little butter or oil to desired doneness, then slide over the hash.

7. Finish and serve

• Sprinkle with parsley or chives. Add hot sauce if you like heat. Serve immediately while the potatoes are crisp and the eggs are warm.

Tips for Crispy Potatoes, Flavorful Sausage, and Perfect Eggs

• Dry = crisp: Parboil, then steam-dry potatoes so surfaces sear instead of steam.
• Don’t fuss: Let potatoes sit undisturbed to build a crust before flipping.
• Use the right pan: A well-heated cast iron skillet delivers even browning and crunch.
• Sausage first: Browning sausage renders flavorful fat that seasons the potatoes and veggies.
• Gentle beer reduction: Keep the simmer moderate to avoid concentrating bitterness; finish with a pat of butter if your beer tastes assertive.
• Season in layers: Light salt on veggies, adjust after the beer reduction, and finish to taste.
• Egg control: For runny yolks, cover just until the whites set. For jammy, add 30–60 seconds. Fried separately gives the most control and keeps potato edges extra crisp.

Variations

• Smoky kielbasa + mustard: Use smoked sausage; add 1 tsp whole-grain mustard with the beer.
• Southwest: Add 1 tsp chili powder and 1/2 tsp cumin; finish with cilantro and a squeeze of lime.
• Greens boost: Fold in a handful of chopped kale or spinach during the last minute of cooking.
• Cheesy: Sprinkle 1/2 cup shredded cheddar or pepper jack over the hash before adding eggs; cover to melt.

Beer Notes

• Best choices: Lager, pilsner, Kölsch for clean, quick-reducing flavor; light amber for mild caramel.
• Nonalcoholic: Use a flavorful NA lager—still brings malt aroma and balance; you may want a pinch less sugar and a touch more salt, if adjusting to taste.