Recipe: Jarlsberg & Goetta Hash

This post is sponsored by Jarlsberg Swiss Cheese. All opinions are my own. 

I have a love of Swiss cheese and Jarlsberg in particular. A couple of years back I made the Jarlsberg dip and even used leftovers to make a pasta dinner! This time, Jarlsberg asked me to combine their Swiss cheese with a Cincinnati favorite...Challenge Accepted! 

I decided that my Cincinnati favorite would be Goetta! If you're not from Cincinnati - it's a German mashup of oats and sausage. It's similar to scrapple but if you don't have either in your area - you can substitute with pork sausage.

My favorite way to have goetta is thin and fairly crispy with breakfast - so I decided to take my normal breakfast hash and doctor it up with goetta and Jarlsberg!

The key to great hash is starting with good potatoes. I always use Yukon gold and I dice them into bite sized pieces. You want pretty much all the bites in your hash to be of similar size. I find it easier to cook everything separately - then it's getting done the right amount.

After the potatoes, I fried up my goetta! Because of the oats in the goetta - it was popping and crackling and making my kitchen smell delicious! After the goetta, I sauteed red onion, orange pepper and mushrooms in olive oil. Then mix it all together and top it off with shredded Jarlsberg for a melty delicious hash!

The Jarlsberg is a perfect combination with the hash because each bite has strong flavors and the Swiss cheese matches up to it and holds it's own. Every bite was so delicious - the pepper was sweet, the red onion had a mild bite, the potatoes were just done with a little crispy edge to them - and everything is better with mushrooms. Each bite was topped off with a little melty Jarlsberg - man oh man - it was comfort food at its finest.

The Jarlsberg is a great is such a versatile cheese - whether you use it in it's very traditional dip, as a melty topping on hash or even in a grilled cheese or patty melt - it's got a distinctive nutty flavor - but melds with all the other flavors beautifully.

Now what could make this better? Oh yeah - an over-easy fried egg on top would do it! Man oh man - this was so good! My dogs sat by drooling while I inhaled it - not leaving them a bite!

This Jarlsberg and Goetta Hash is a great meal for breakfast, lunch, dinner, brunch, brupper - anytime! It's comfort food at its best. The cripsy potatoes and goetta with the sweet mushrooms and peppers topped with gooey egg yolk and melted Jarlsberg cheese - oh man - I might just go make another batch right now!!!

Yield: 4 servings

Jarlsberg & Goetta Hash

Goetta is a Cincinnati favorite - combine potatoes, onions, pepper, mushrooms into a flavorful hash - then add goetta and the melty deliciousness of Jarlsberg Swiss cheese.
prep time: 15 minscook time: 40 minstotal time: 55 mins


  • 1 pound Yukon gold potatoes, diced 
  • 1/2 pound goetta, crumbled (can substitute pork sausage)
  • 1 orange pepper, large dice
  • 1/2 red onion, large dice
  • 4-6 oz mushrooms, sliced 
  • Olive oil 
  • 1 cup shredded Jarlsberg Swiss Cheese
  • 3-4 over-easy fried eggs (optional) 
  • Coarse sea salt


  1. Heat pan to medium and add 1-2 tbsp olive oil
  2. When pan is hot, add diced potatoes and season with sea salt - cook 10-12 minutes until slightly fork tender. Stir as needed but let it cook - don't mess with the potatoes a lot. Remove from pan and set aside. 
  3. Add crumbled goetta (or sausage) and cook until brown. If using goetta - pat thin with spatula until one side is crispy - then flip and crisp on other side. When cooked, remove from pan and set aside.
  4. Add additional oil to pan and once heated, add vegetables. Season with sea salt. Saute vegetables 3-5 minutes until fork tender. 
  5. Add potatoes and goetta back to the pan and stir all together. 
  6. Top with shredded Jarlsberg and put lid on pan to melt cheese for 3-4 minutes. 
  7. In another pan, fry eggs for your crew and top with hash with over-easy eggs (or leave them off - if you're not an egg fan) 


It takes a little longer to cook everything separately - but it ends up much better when you're done. 

If you don't have goetta, substitute pork sausage. 

Be sure to season with coarse sea salt at each step!

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