Step 1: Prepping the Hash

* 4 medium yellow potatoes, diced into small cubes (about ½ inch)

* 1 medium red bell pepper, diced (optional)

* 6 large white mushrooms, halved or quartered (optional, for mushroom lovers like Lady Churl)

* 4 slices of smoked bacon, chopped into small pieces

* 4 large eggs, beaten

* 2 tablespoons bacon grease or cooking oil

* Salt and freshly cracked black pepper, to taste

* Optional: Sprinkle of paprika or chili flakes for extra flavor

For the Country Gravy:

* 8 ounces breakfast sausage

* 1 tablespoon butter

* 1/4 cup flour

* 2 cups heavy cream (or whole milk, if you prefer)

* ½ teaspoon salt

* 1 teaspoon freshly cracked black pepper (or more, to taste)

To Serve:

* Freshly chopped parsley or green onions for garnish (optional)

* Sturdy bread or toast on the side

Step 1: Prepping the Hash

* Heat a large skillet or cast-iron pan over medium heat. Add 2 tablespoons of bacon grease (or your preferred cooking oil).

* Toss in the diced potatoes and let them cook for 10–12 minutes, stirring occasionally. You’re aiming for golden and crispy edges. Add a pinch of salt to help them along.

* When the potatoes are halfway cooked, add the diced red bell peppers and continue cooking until the potatoes are fully tender and the peppers are softened.

* In the meantime, cook the chopped bacon in a separate skillet until crispy. Remove the bacon and set it aside. Reserve a bit of the bacon grease for flavor or use it for the gravy.

Step 2: Finishing the Hash if using mushrooms

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* Add the halved mushrooms to the skillet with the hash. Cook for another 5 minutes or until the mushrooms have softened and absorbed the flavors.

* Lower the heat. Pour the beaten eggs over the hash mixture. Stir gently as the eggs cook and combine with the other ingredients, forming a cohesive hash with creamy scrambled eggs.

* Adjust seasoning with salt and pepper to taste.

Step 3: Making the Country Gravy

* In the same pan you cooked the bacon for the hash (or a clean skillet if necessary), melt 1 tablespoon of butter over medium heat.

* Add the crumbled sausage (for the gravy) and cook for about 3–4 minutes, ensuring it’s browned and evenly cooked. Break up as you cook as needed.

* Sprinkle the flour over the sausage and stir to coat it evenly. Let it cook for 1–2 minutes to remove any raw flour flavor.

* Slowly pour in the heavy cream (or milk), stirring constantly to avoid lumps. The mixture will thicken quickly.

* Season with the salt and plenty of cracked black pepper, tasting and adjusting if necessary. For extra warmth, add a pinch of nutmeg if desired.

* Reduce heat to low and let the gravy bubble gently until it reaches your preferred consistency. If it thickens too much, add a splash of cream or milk.

Step 4: Serving

* Divide the Farmer’s Hash onto four plates.

* Serve the country gravy in a separate bowl or gravy boat, allowing everyone to pour as much (or as little) as they like over their hash.

* Garnish with parsley or green onions for a pop of color, if desired.

* Serve with toasted bread for soaking up the gravy, as suggested by Varix.

Note

* Make it Orc-Worthy: If feeding orcs like Grondak, substitute a fiery chili sausage or add extra chili flakes to the hash.

* "Urzan like big heat hash!"