Breakfast sausage hash Rate this article: 5.0 4378 Print Yield:servers 2 Prep Time: 10 minutes Cooking Time: 30 minutes Ingredients: 1 lb mini potatoes, halved 2 Ontario pork sausages, about 100 grams each 1/2 white onion, diced 1 clove garlic, minced 2 eggs Small handful of flat-leaf parsley, chopped Small handful of cilantro, chopped 2 Tbsp olive oil Salt and pepper Cooking Instructions: Start by boiling the potatoes in salted water, until fork tender, about 10 minutes. Drain the potatoes and set aside. Remove the casing from the sausage and cut into bite-sized chunks. Preheat a skillet over medium-high heat and add 1 tablespoon olive oil. Cook sausage until golden brown and beginning to crisp, 5-7 minutes. Remove sausage to plate and set aside. Add onions to pan, along with a pinch of salt. Cook stirring often for 1 minute, then add the garlic and potatoes to the skillet. Allow to cook, stirring occasionally, for 15 minutes, or until potatoes are browned and crisp in spots. Add the sausage back to the pan and toss everything together. Turn heat to low while you preheat another pan over medium-low heat to fry the eggs. Add the remaining tablespoon of oil to the new pan and fry eggs until whites are set and the yolks are still runny, about 3 minutes. Top hash with fresh herbs and fried eggs. Season to taste with salt and pepper. Either eat it right out of the skillet, or transfer to plates to serve. Chipotle lime BBQ ribs… and smoky Tex-Mex French onion pork... and a childhood favourite