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I love a great hobo hash for dinner. You can pretty much just grab whatever’s in your fridge and pantry at the time. Then toss it into a skillet. Eggs, sausage, bacon, potatoes, cheese. Anything and everything. There aren’t really any rules about what you can put in a hash. Just as long as it’s all good. I grab whatever suits my fancy at the moment. Sometimes I want it spicy so I might grab peppers or hot cheese or even hot sauce. And sometime I don’t.

Diner Memories On A Plate

I recall breakfasts like this hobo hash 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.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Also try my Kentucky farmhouse scramble.

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4 from 1 vote

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.

Course Breakfast

Cuisine American

Keyword hash

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 774kcal

Author Mike

Ingredients

1 tablespoon butter
6 eggs
1 pound sausage
½ cup sweet onion chopped
½ cup mushrooms sliced
4 tablespoons vegetable oil
3 cups Russet potatoes shredded
1 cup extra sharp cheddar cheese shredded
kosher salt
freshly ground black pepper

Instructions

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.