Hobo Hash

I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time and toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything.

Hobo HashI recall breakfasts like this from when I was a kid, at a diner in the town where my grandfather lived. The cook there would throw everything onto a flat top and in just seconds you had a hot breakfast on your plate. It was cheap and it was good, but I think I probably skipped the mushrooms as a kid.

Also try my Kentucky farmhouse scramble.

Hobo Hash

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Author Mike


  • 1 tablespoon butter
  • 6 eggs
  • 1 pound bulk sausage
  • 1/2 cup chopped sweet onion
  • 1/2 cup sliced fresh mushrooms
  • 4 tablespoons vegetable oil
  • 3 cups shredded Russet potatoes
  • 1 cup shredded extra sharp cheddar cheese
  • Salt and pepper


  • Melt butter in a large skillet over medium-high heat.
  • Crack the eggs into a large bowl and scramble with a fork. Pour into the skillet, season with salt, and cook until done, scrambling them as they cook. Remove.
  • Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
  • Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
  • Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
  • Flip the potatoes and cook a few more minutes until just starting to brown.
  • Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
  • Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.

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