Skillet Breakfast Hash with Thyme, Sausage & Chèvre

Golden, crisp-edged potatoes tossed with maple-kissed sausage, sweet onions, and fresh thyme — finished with creamy chèvre for a rich, tangy contrast. 

Ingredients:
4–5 medium potatoes, diced into ½-inch cubes
½ red or yellow onion, thinly sliced
4 Skagit River Ranch breakfast sausage patties
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
½ cup Bellsong Creamery chèvre, crumbled
Olive oil (if needed)
Optional: farm-fresh eggs, for topping

Method:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through, crumbling the meat into small, bite-sized pieces as you go. Remove with a slotted spoon and set aside, leaving drippings in the pan.

2. Add diced potatoes to the skillet in an even layer. Season lightly with salt and pepper. Cook, stirring occasionally, until golden and tender—about 15–20 minutes. If needed, add a drizzle of olive oil. Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.

3. Return bacon or sausage to the pan and toss to combine. Remove from heat and crumble chèvre over the warm hash so it just begins to soften. Serve immediately, topped with a fried or poached egg, if desired.