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.
