A 25-minute savory and filling breakfast hash with sausage, crispy potatoes, and peppers. Perfectly seasoned and bulked up with eggs.
Delicious potato hash recipe with fresh herbs and simple filling ingredients – I can tell you, this is some of the easiest and most satisfying food you can have in the morning.
And it is the best idea when you have loads of leftovers in the fridge. Toss them all in one pan, top with fried eggs, and add just the right amount of seasoning. You don’t need to buy fancy ingredients or worry about mess after cooking.
What Is Hash?
Typically, breakfast hash aka breakfast skillet is made of potatoes, some veggies, and topped with cooked egg. It is a savory and comforting food that has been around since the 17th century.
The name of the dish itself comes from the French word “hacher” which means to chop, so it is like chopped breakfast literally.
Why You’ll Love This Recipe
- It takes less than 30 minutes to prepare this ultimate breakfast comfort food for a whole family.
- Perfect way to use any leftover meat and leftover veggies.
- Delicious meal packed with flavors, textures, and colors.
- Versatile recipe. Hearty breakfast hash for those lazy weekend breakfasts during winter or for camping!
Ingredients Notes
- Breakfast sausage – a kitchen staple, a breakfast classic.
- Veggies: white or yellow onion, red bell pepper, green bell pepper, minced garlic, cubed or diced potatoes. You can use frozen potatoes, make sure to thaw them beforehand. Potatoes are usually chopped but you can use hash browns-style shredded potatoes too, they cook much faster. Instead of fresh onion and garlic, you can use onion powder and garlic powder.
- Eggs, cooked as you like, will serve as a topping. Usually, it is one egg per person, but you can adjust the number or skip the eggs.
- Fresh parsley or green onions, chopped for garnish, optional. You can use any other fresh herbs you like, think fresh thyme, cilantro, or even basil.
- Salt and black pepper to taste. Paprika may add a nice touch as well.
What Kind Of Potatoes Are Best For Hash?
Your favorite potatoes are best, but on a serious note, the potatoes that hold shape somehow like Russet potatoes, Yukon gold potatoes, red potatoes, and even sweet potatoes or purple yam will be amazing for this easy breakfast hash.
Kitchen Equipment
- Large cast iron skillet (large skillet, in general, will work)
- Separate skillet to cook eggs
How To Make Breakfast Potato Hash Recipe
1: Pre-cook The Sausage
- Cook the sausage in the skillet over medium-high heat.
- Remove and transfer to a paper towel-lined plate to drain. Leave the grease in the skillet. (if needed, you can add a little bit of olive oil to the grease for the next step)
2: Add Veggies
- Add chopped onion and bell peppers to the skillet and saute until softened – about 3-4 minutes.
- Stir in the garlic. Cook for another 30 seconds or until fragrant.
- Mix in the cubed potatoes. Season with salt and pepper.
- Reduce to medium heat. Cover and cook for 10-15 minutes, gently stirring occasionally until potatoes are fork-tender, golden brown, and have crispy edges. Be sure to not break up the potatoes while stirring, as they soften.
3: Cook The Eggs & Serve
- While the potatoes are cooking, cook the eggs in a separate skillet to the desired doneness.
- Stir the cooked sausage back into the potato mixture once it is done cooking. Garnish with parsley or green onions.
- Add eggs on top and serve immediately. Serve with some fresh bread or salad for a complete meal.
- Note – please see corresponding recipes for directions on how to cook the eggs – depending on the method you wish to use. Fried eggs are the go-to choice, but you can use any.
Storage
Store leftovers, without the egg, in an airtight container in the fridge for 3-4 days. Reheat in a microwave.
Substitutions & Variations
- Meat options: chorizo, fatty bacon pieces (bacon fat adds flavors to any dish), corned beef, or even lamb. Anything goes. Have some leftover brisket? Threw it in!
- Extra veggies: Brussels sprouts, red onion, butternut squash, corn, carrots, baby spinach, mushrooms, tomatoes, or Swiss chard. Some raw veggies may take longer to cook till soft.
- Add a spicy kick with some cayenne pepper and cajun seasoning, red pepper flakes, and serve with hot sauce on the side. You can even turn this breakfast hash recipe into tacos!
- Make it cheesy! Add some shredded Cheddar or Parmesan if you want melted goodness or crumble some feta on top if you want some tangy soft cheese and Mediterranean flavors.
- A secret ingredient? Add some Worcestershire sauce to bring it home.
- Vegetarian hash simply skips the meat. You can bulk it up with more veggies, or use vegan meat alternatives or beans as protein.
- Hash in the oven – place the skillet on the middle rack in the preheated oven at 350 F. Cook until potatoes are soft and golden, stirring occasionally (roughly every 5-7 minutes).
Expert Tips To Make The Best Breakfast Hash
- Make sure to chop everything in bite-sized pieces, especially if you have kids – adjust the size! Bigger chunks are more rustic but also take longer to cook through.
- Use a slotted spoon to remove the sausage from the pan to make sure to drain all the excess fat.
- To add more flavor to potatoes, cook them in the bacon fat or sausage drippings. Leave the fat in the skillet, add potatoes in a single layer, and cook until golden brown and crispy on the outside. If you don’t use bacon, you can also cook the sausage in some olive oil, butter, or ghee.
To make potatoes cook faster and have a crispier edge, boil them first!
If you love this breakfast recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
Make it with these egg recipes
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Hash Breakfast
Ingredients
- ½ pound breakfast sausage
- 1 small onion diced (about ½ cup)
- ¼ cup red bell pepper finely diced
- ¼ cup green bell pepper finely diced
- 2 cloves garlic minced
- 3 cups diced potatoes frozen but thawed (from 32 oz bag)
Salt and pepper to taste
4 large eggs, for serving
Fresh parsley or green onions, chopped for garnish, optional
Instructions
- Cook the sausage over medium-high heat in a large skillet or cast iron skillet.
- Remove and transfer to a plate lined with paper towels to drain. Leave the grease in the skillet. (if needed, you can add a little bit of olive oil to the grease for the next step)
- Add onion and bell peppers to skillet and saute until softened – about 3-4 minutes.
- Stir in the garlic. Cook for another 30 seconds or until fragrant.
- Mix in the diced potatoes.
- Season with salt and pepper.
- Reduce the heat to medium. Cover and cook for 10-15 minutes, gently stirring occasionally until potatoes are fork-tender and crispy on the outside. Be sure to not break up the potatoes while stirring, as they soften.
- While the potatoes are cooking, cook the eggs in a separate skillet to the desired doneness.
- Stir the cooked sausage back into the potato mixture once it is done cooking. Garnish with parsley or green onions.
- Add eggs on top and serve immediately.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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