Sweet and Smoky Skillet Hash

April 25, 2016 | Posted in Recipes

In the world of kitchen wares, few objects are as homey as the humble skillet.  With a round body punctuated by a sturdy handle, the skillet evokes sweet memories of breakfast sizzling and the heady scent of bacon filling the air. 

Memories like these, shared by all, across oceans and generations, were the inspiration behind Fiesta® Dinnerware’s most recent addition to the line: the Individual Skillet Baker.  The Skillet Baker’s curvy shape features an oval body and gently sloping sides that extend up to the handle forming a tear-drop-like silhouette.  The handle’s u-shaped contouring is the perfect spot to rest your fork and makes easy work of gripping a piping hot dish straight out of the oven.

To be clear, the Individual Skillet Baker is not to be used on the stovetop or over open flame.  It is a beautiful piece of ceramic ware, and like all Fiesta Dinnerware, it can safely be used in the oven. 

Skillet Hash 3b

When considering how best to showcase this new piece, we looked back to the nostalgia of a skillet breakfast, brimming with heart-warming, hearty fare.   To start, a bed of country-style potatoes with crispy skin and a plush, starchy interior.  Add to that a savory onion and the sweet, juicy flavors of maple sausage and you’ve got yourself a good old fashioned breakfast hash.  Top it all off with a couple of oozy, soft-baked eggs and a good sprinkle of salt and pepper to start your morning off with a win.

The beauty of this dish is that it is assembled, baked, and served in the skillet, or four skillets to be exact.  You can choose to scale the recipe up or down to your preferences.

 Skillet Hash 1

Sweet and Smoky Skillet Hash
Serves 4
A classic breakfast hash of potatoes, sweet maple sausage, baked eggs and smoked cheese.
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  1. 1 lb loose maple sausage
  2. 1.5 lbs petite red potatoes, cubed
  3. 1 large onion, sliced into bite-sized pieces
  4. 1 tablespoon Italian seasoning
  5. 2 teaspoons salt
  6. 1 teaspoon ground black pepper
  7. 1/3 lb smoked gouda, cubed*
  8. 8 eggs
  1. Preheat oven to 350 and butter four Individual Skillet Bakers.
  2. In a large skillet, brown sausage over medium-high heat. Remove from pan and place in a large bowl.
  3. Add cubed potatoes to the skillet and cook in the sausage grease. Sprinkle with Italian seasoning, salt, and pepper. When the potatoes are cooked about halfway through, add the sliced onion. Cook until onion is caramelized and potatoes are fork tender.
  4. Add cooked potatoes and onions to the bowl of cooked sausage. Add in cubed cheese and mix well. Distribute evenly among the four greased Skillet Bakers.
  5. With a spoon or your fingers make two shallow wells in the potato and sausage mixture of each skillet. Crack one egg into each well (two per skillet).
  6. Bake for 15 minutes or until the eggs are at desired doneness.
  7. Garnish with freshly minced herbs, such as parsley or cilantro and serve.
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