It's a scary scenario: You're making breakfast, and you suddenly have many, many more mouths to feed than you assumed. You could bust out the leftover guacamole and cobble together a cheese plate from saltines and string cheese, or frantically dial a pizza place to convince them to bring over several large pepperoni pies, stat. Or you could take a deep breath and realize that you probably already have everything you need to throw together that most versatile, forgiving of large-format brunch dishes: breakfast hash. The humble breakfast hash is most often paired with corned beef, pastrami, or sausage, but the truth is that it can accommodate many other scraps and spares you have in your fridge or pantry, and it's a dish that you can scale up or down with ease.
Our version of the Monster Hash involves sweet potatoes, breakfast sausage, and red peppers but you could also opt for whatever meat you have lying around. Chickpeas? Why not. Parsnips? Have at it. Just be sure to cut up your vegetables into even pieces so they'll cook up evenly, and you can Frankenstein your way into a tasty, filling hash that'll feed as many people as you need it to. And very few things taste worse with another fried egg on top. Just saying.
Cook sausage in a large nonstick skillet until almost cooked and golden brown. Remove from pan and reserve.
Add 1 tablespoon of oil and onions to the same pan. Cook over medium high heat until onions are translucent. Add peppers to pan and continue cooking until peppers are soft. Season with 1 teaspoon salt and ½ teaspoon pepper. Remove from pan and reserve with sausage.
Add 3 tablespoons oil to pan. Add potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Cook over medium heat until softened. Increase heat to high and continue cooking until potatoes are golden brown. Remove and toss together with sausage, onions, and peppers on a sheet tray.
Heat remaining oil over medium high heat. Add eggs and cook until desired doneness. Season with remaining salt.
Top hash with Parmesan cheese, fried eggs, and sprinkle with crushed red pepper