Skillet Breakfast Hash with Sausage, Onion & Thyme

Golden, crisp-edged potatoes are tossed with maple-kissed sausage, sweet onions, and fresh thyme for a hearty, comforting skillet breakfast made for slow autumn mornings.

Ingredients:
4 Skagit River Ranch breakfast sausage patties or links
8-10 baby red potatoes, diced into ½-inch cubes
½ yellow onion, thinly sliced
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
Optional: Fried or poached 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 the pan seems a little dry, add a drizzle of olive oil as needed.) Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.

3. Return the sausage to the pan and toss the hash to combine. Serve immediately, topped with a fried or poached egg, if desired.