A one-pan dinner built around bold smoked sausage: slice it, brown it fast, and build a crispy hash underneath with whatever starch you have on hand. The bacon and cheddar in the sausage do all the heavy lifting here, so you can be home by supper.

Serves 2. 25 minutes, 20 at the stove.

About 400 calories a serving, 12 g protein, 41 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the potatoes into half-inch pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat and add the potatoes with a pinch of salt; cook until golden and tender, about 12 minutes, stirring often.12 min
2. While the potatoes cook, slice the smoked sausage into half-inch coins. When the potatoes are done, push them to the side of the pan, add the sausage to the empty space, and cook without stirring for 2 minutes until it browns, then toss everything together.2 min
3. Add 2 minced garlic cloves and cook for 1 minute until fragrant. Taste and adjust salt and pepper. Make two wells in the hash, crack 2 eggs into them, cover the pan, and cook for 3 minutes until the eggs reach your preferred doneness.3 min

Note Swap the potatoes for diced sweet potato or cauliflower if you prefer. Leftovers keep covered in the fridge for two days and reheat in a skillet. Serve with a green salad or hot sauce on the side, or stretch by adding a slice of bread for soaking up the egg yolk.