Let me share a little tip with you… when you’re in need of a breakfast hash recipe, do not type out the word “hash” in your search engine. Why? Because you will end up with a list of results that’s completely different than what you were intending. (Yes, I’m 100 percent speaking from experience). I especially don’t recommend it when using a work computer. But I’m guessing you’re here for my spicy rosemary sausage and potato breakfast hash… and not for lessons on how to use google… This hash – excuse me – breakfast hash is fullll of flavor. And not just a teeny tiny baby pinch of flavor. I’m talkin’ BIG flavor. HUGE. And please don’t get me wrong, when I say flavor, I don’t mean that this is super spicy – it’s moderately spicy, but if you’re not a fan of heat, you can easily adapt the recipe by removing the rib from the serrano pepper or by nixing it completely. When I say flavor, I mean the way that the ingredients and spices blend together in this dish. The garlic, paprika and fresh rosemary come together in a way that only they can, you know? I love using fresh rosemary in everything that I make this time of year. It’s so fragrant and woodsy and I know other people might tell you to only use a little because it’s so strong… but not me. Most recipes call for what, a mere teaspoon? BAH. I’ll take that teaspoon and make it a TABLESPOON. No, not enough. Let’s make it TWO tablespoons. (Um, based on my cooking methods, I’m pretty sure I’d have a gambling problem if I was a gambler). So yes. This breakfast calls for TWO tablespoons of fresh rosemary. And even that might not be enough. (I’m kidding, it’s enough… ). Don’t make a bland and boring hash. Make a flavorful hash. Breakfast hash, that is. Doesn’t everything look better with a fried egg on top? Okay, maybe not desserts… mayyybe (okay, definitely). Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
