• ½ pound Swaggerty's Farm Roll sausage, cooked, crumbled, and drained
  • olive oil
  • 1 pound new potatoes, cooked in water until softened and cut into cubes
  • ½ red bell pepper, chopped
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 4 eggs
  • Salt & black pepper
  • Optional: Fresh chopped parsley or cilantro 


  • In a heavy skillet heat olive oil over medium high heat. Add chopped onions and red bell peppers. Sauté until slightly softened. 
  • Stir in garlic and cubed potatoes, cooking until garlic is softened. 
  • Add cooked, crumbled and drained Swaggerty’s Farm sausage to the skillet with the other ingredients.
  • Sauté until all ingredients are hot.
  • Sprinkle with fresh chopped parsley if desired.
  • Place skillet with hash in warm oven while preparing the eggs. 
  • In a nonstick skillet cook 4 sunny side up eggs.
  • Evenly divide sausage hash between 4 plates and top with eggs. Serve immediately.