Pickle-Fix Loaded Breakfast Hash (Print View)

Crispy potatoes, sausage, and pickles, topped with creamy dill ranch, deliver a tangy, hearty breakfast crowd-pleaser.

# Components:

→ Vegetables

01 - 3 medium russet potatoes, diced (approximately 21 ounces)
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 3 garlic cloves, minced
05 - 1 cup dill pickles, chopped (about 4.2 ounces)
06 - 2 green onions, sliced

→ Meats

07 - 9 ounces breakfast sausage (pork, chicken, or vegetarian alternative), casing removed

→ Dairy & Eggs

08 - 4 large eggs
09 - 3 tablespoons unsalted butter, divided

→ Spices & Pantry

10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon kosher salt, plus more to taste
13 - 2 tablespoons olive oil

→ Dill Ranch Sauce

14 - 1/2 cup sour cream
15 - 1/4 cup mayonnaise
16 - 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
17 - 1 tablespoon lemon juice
18 - 1 teaspoon garlic powder
19 - 1/2 teaspoon onion powder
20 - Salt and black pepper to taste

# Directions:

01 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced potatoes and cook, stirring occasionally, until golden and nearly tender, approximately 10 minutes.
02 - Add diced red bell pepper, red onion, and minced garlic to the skillet. Sauté for an additional 5 minutes until vegetables are softened.
03 - Push vegetables to the skillet's side. Add sausage and cook, breaking it up with a spatula, until thoroughly browned and cooked through, about 6 minutes.
04 - Stir sausage into vegetables. Add smoked paprika, ground black pepper, and 1 teaspoon kosher salt. Mix in chopped pickles and cook for 2 more minutes. Adjust seasoning to taste.
05 - In a separate nonstick skillet, melt remaining butter. Fry eggs to preferred doneness, such as sunny side up or over-easy.
06 - In a mixing bowl, whisk together sour cream, mayonnaise, dill, lemon juice, garlic powder, onion powder, and a pinch of salt and pepper until smooth and creamy.
07 - Divide hash onto individual plates. Top each portion with a fried egg, drizzle generously with dill ranch sauce, and garnish with sliced green onions.

# Expert Advice:

01 -
  • Easy to customize for vegetarians or meat lovers alike
  • Combines crispy potatoes with zesty pickles and herby ranch for big breakfast flavor
  • One pan main plus a quick sauce means less cleanup and more downtime
  • Ready in under an hour with mostly pantry staples
02 -
  • Packed with protein and fiber from eggs sausage and potatoes
  • Great for meal prep and reheats beautifully
  • Easily made gluten free with the right sausage and condiments
03 -
  • Dice potatoes evenly for the best texture
  • Let the pickles cook in the hash for just a couple minutes so they stay snappy and bright
  • Do not skip making the ranch sauce from scratch The fresh dill and lemon really do make it special

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