Spicy Breakfast Hash Skillet

with Original Hot Sauce
time: 15-30 minutes | serves: 4
  • 1/4 cup Sweet Baby Ray’s Original Hot Sauce, divided
  • 1/4 cup butter
  • 1 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 4 baked potatoes, peeled and cut into 1/2-inch cubes
  • 1 cup ham, diced
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 4 eggs
  • 1 cup cheddar cheese, shredded
  • 2 tbsp green onion, sliced
  • 1/2 cup sour cream, for topping
  • Preheat oven to 400°F.
  • In large ovenproof nonstick skillet set over medium heat, melt butter. Cook onion, green pepper, red pepper and garlic, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in potatoes, ham, oregano, paprika, salt and black pepper. Cook, stirring occasionally, for 4 to 6 minutes or until starting to brown. Drizzle with 2 tbsp Sweet Baby Ray’s Original Hot Sauce.
  • Using spoon, make 4 wells in potato mixture. Crack an egg into each well. Sprinkle all over with Cheddar. Transfer to oven.
  • Bake for 8 to 10 minutes or until cheese has melted and egg whites are set but yolks are still runny.
  • Drizzle hash with remaining hot sauce. Garnish with green onion. Serve with sour cream.

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