This Sausage Breakfast Hash is a hearty meal that you can easily whip up in about 25 ish minutes! Crispy and tender potatoes, sausage, onions, bell peppers, and eggs. Enjoy for breakfast, brunch, or dinner!
We’ve already established that anything breakfast related is my favorite type of meal. So, whenever I can whip up something delicious on the weekends then I’m all for it. This Sausage Breakfast Hash will not disappoint, trust me. It includes minimal ingredients, comes together pretty quickly and tastes delicious. Especially with the sunny side up egg on top with yummy salsa on the side. Mmm.
I also love how you can use this Sausage Hash inside of a breakfast burrito. Which I’ve tried and is delicious might I add.
CAN YOU USE A DIFFERENT TYPE OF SAUSAGE?
Absolutely! Feel free to use beef, turkey, or chicken if you prefer.
WHAT POTATOES ARE BEST IN A HASH?
I honestly love using all types of potatoes and I really don’t have a preference so, feel free to use whatever is available to you. While I haven’t tried this recipe with Sweet Potatoes, I’m sure it will taste just as fine. In fact the sweetness from the potatoes will pair perfectly with the savory sausage and onions.
HOW SHOULD I STORE THIS BREAKFAST HASH?
You can store this recipe in an airtight container in the fridge for about 3 days. You can reheat this in the microwave, but if you do, keep in mind that the potatoes won’t be as crispy as when you originally cooked them. You can also reheat it with a little bit of oil in a skillet over medium heat.
CAN I FREEZE THIS SAUSAGE BREAKFAST HASH?
Yes! Just allow it to cool fully before placing it in an airtight container or freezer bag. It will last about 1-2 ish months. You can thaw this in the refrigerator and reheat it in a skillet.
- Dice your potatoes into small cubes so that they’re about 1/2-inch and uniformed in size. The larger your potato pieces the longer they’ll need to cook so don’t go too big. If some chunks are larger than the others then they’ll cook slower while your smaller pieces overcook.
- Quickly boiling your potatoes in the microwave for about 5-6 minutes on high is a quick and easy way to help get tender crispy potatoes.
- Use a large enough skillet so that your potatoes don’t overcrowd the pan and steam. You want as many potatoes as possible to touch the bottom of the skillet.
- Don’t move your potatoes around too frequently. You want to give them enough time to brown. While you can move the potatoes around too much, you can also move them around too little and cause them to burn.
- Be sure to use a hot pan with a little canola oil and butter which will help crisp the potatoes.
- Do not season your potatoes, peppers and onions right away. If you do, the spices will burn so you will want to wait until you get a nice golden crust form on your potatoes and the onions and peppers are tender.
Check out a few more of my favorite Breakfast Recipes below!
- Churro Stuffed French Toast
- Baked Maple Praline French Toast
- Cinnamon Crunch Banana Bread
- Strawberry Stuffed French Toast
- Creamy Shrimp and Grits
Questions about this Sausage Breakfast Hash? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Sausage Breakfast Hash
- 1 lb Regular Pork Sausage Roll
- 3 Russet Potatoes, Peeled and Cubbed
- Water, enough to cover the potatoes ½ of the way
- 7-8 Eggs
- 1 Red Bell Pepper, Large Dice
- 1 Green Bell Pepper, Large Dice
- ½ Cup Yellow Onion, Large Dice
- 1 Cup Portobello Mushrooms, Sliced
- 2½ Tablespoons Canola Oil
- 1 Tablespoon Butter
- Kosher Salt and Black Pepper, as needed
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Smoked Paprika
- In a large microwavable safe bowl add enough water to cover the potatoes ½ of the way, not completely.
- Place in the microwave and cook on high for about 8-9 minutes. Just until the potatoes are slightly tender but not cooked through. Remove from the microwave, drain completely and set aside. (You can also place them on paper towels to remove some of the excess water if you’d like as well).
- In a large skillet, I used a cast iron and added about 1 1/2 tablespoon of canola oil over medium heat. Add the cubed potatoes, and cook for 5-6 minutes, until they're starting to brown, stirring occasionally.
- Add a little more oil to the pan and add the onion, mushrooms and peppers and cook for another 3-4 minutes. Season the potatoes, peppers, mushrooms and onions with all of the spices. Stirring occasionally.
- While the potatoes are finishing up, in another pan add the sausage and cook until done. Add the sausage to the potato mix and season to taste.
- Cook two eggs sunny side up in a separate pan and top the Hash, add any additional toppings you’d like. Enjoy!
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