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
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 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
  1. Melt butter in a large skillet over medium-high heat.
  2. 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.
  3. Crumble sausage into skillet and cook until done. Remove to a paper towel-lined plate.
  4. Add onions and mushrooms to the skillet and cook until they are tender. Remove to a bowl.
  5. Add the oil and potatoes to the skillet. Season with salt. Do not stir. Let them cook until well browned on one side.
  6. Flip the potatoes and cook a few more minutes until just starting to brown.
  7. Add the eggs, sausage, onions and mushrooms. Mix all ingredients together.
  8. Sprinkle with cheese and season with salt and pepper. Cover and cook until cheese melts. Serve.

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