Pizza Supreme Breakfast Hash

A one-pan breakfast that's basically a deconstructed pizza in skillet form — crispy potatoes, blistered tomatoes, melty mozzarella, and runny eggs. Since the Pizza Supreme sausage already has the mushroom, olive, onion, and all the Italian seasoning built in, you're essentially getting a fully loaded pizza topping as your protein without any extra work.

INGREDIENTS

• 4 Pizza Supreme sausage links, casings removed

• 1 1/2 lbs Yukon gold potatoes, diced ½ inch

• 1 red bell pepper, diced

• 1 cup cherry tomatoes, halved

• 4 eggs

• 4 ounces fresh mozzarella, torn

• 3 tablespoons olive oil

• 1/2 teaspoon crushed red pepper flakes

• 1/3 cup fresh basil leaves

• 2 tablespoons grated Parmesan, for finishing

• 1 pinch kosher salt and black pepper

• 4 pieces crusty bread or garlic toast, for serving

STEPS

1. Crisp the potatoes: Heat 3 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1 1/2 lbs Yukon gold potatoes, diced ½ inch in a single layer, season with 1 pinch kosher salt and black pepper, and cook undisturbed for 10 minutes until a golden crust forms. Flip and cook another 4–5 minutes until crispy all over. Remove and set aside.

2. Brown the sausage: In the same skillet, add 4 pieces Pizza Supreme sausages, casings removed and break into rough, chunky crumbles with a wooden spoon — not too fine, you want some meaty bite. Cook until browned and caramelized in spots, about 5–6 minutes.

3. Add the veg: Add 1 red bell pepper, diced, to the sausage and cook 2–5 minutes until just softened. Toss in 1 cup cherry tomatoes, halved and 1/2 teaspoons crushed red pepper flakes, stir everything together, and cook another 2 minutes until the tomatoes just start to blister.

4. Combine & make wells: Return the crispy potatoes to the skillet and fold everything together. Taste and adjust seasoning. Using a spoon, make 4 shallow wells in the hash and crack 4 pieceseggs directly into each one.

5. Bake the eggs: Scatter 4 ounces fresh mozzarella, torn over the hash around (not on) the eggs. Transfer the skillet to a 400°F oven and bake until the whites are just set but yolks are still runny.

6. Finish & serve: Pull from the oven, shower with 1/3 cups fresh basil leaves and 2 tablespoons grated Parmesan, for finishing, and bring the whole skillet straight to the table. Serve with 4pieces crusty bread or garlic toast, for serving for dragging through those yolks.