Half-Smoke Hash
A breakfast tribute to DC's signature sausage.
Ingredients
- • 4 half-smoke sausages, sliced into coins
- • 3 large russet potatoes, diced small
- • 1 onion, diced
- • 1 bell pepper, diced
- • 2 cloves garlic, minced
- • 4 eggs
- • 2 tablespoons vegetable oil
- • 1 tablespoon butter
- • Chili sauce or hot sauce to serve
- • Salt, pepper, and smoked paprika to taste
Instructions
- 1
Parboil diced potatoes in salted water for 5 minutes. Drain well.
- 2
Heat oil in a large cast iron skillet over medium-high heat. Add the potatoes and cook until golden and crispy, about 10 minutes. Season with salt, pepper, and smoked paprika.
- 3
Push potatoes to one side. Add butter, onion, and bell pepper. Cook for 3 minutes until softened.
- 4
Add the half-smoke slices and garlic. Cook for another 3-4 minutes until the sausage is charred.
- 5
Mix everything together. Make 4 wells in the hash and crack an egg into each well.
- 6
Cover and cook for 3-4 minutes until the egg whites are set but yolks are still runny.
- 7
Serve immediately in the skillet with chili sauce on the side.
The half-smoke is DC’s answer to the hot dog — a coarser, spicier, half-pork, half-beef sausage that’s been the star of DC’s street food scene since the mid-20th century. This hash takes the half-smoke from the sidewalk cart to the breakfast table, pairing it with crispy potatoes and runny eggs for the ultimate DC brunch dish.