Breakfast Hash
Quick and hearty Breakfast Hash is packed with sausage, crispy potatoes, peppers, and melty cheese, all cooked in one skillet!
A FILLING BREAKFAST MEAL
Do you know what my favorite thing about this Breakfast Hash? It’s a one pan meal so that means less dirty dishes! It starts with golden, crispy potatoes and crumbled sausage, then adds colorful bell peppers, onions. You get all the good carbs and filling protein to get your day started the right way! It works nicely for feeding a crowd or meal-prepping for the week.
FREQUENTLY ASKED QUESTIONS:
Yes! You can cook the sausage, potatoes, and veggies ahead of time and store them in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the skillet, make the wells, and cook the eggs fresh for best flavor and texture.
Baby gold or red potatoes work perfectly since they hold their shape and get crispy edges when they get pan fried. You can also use russet or Yukon gold potatoes, just dice them evenly for even cooking.
Definitely! This recipe works great with diced ham, bacon, or even turkey sausage. Or you can try Italian or kielbasa sausage. You can also go meatless by adding extra veggies like mushrooms or spinach for a vegetarian version. Feel free to change things up however you like. This is an easy recipe to tailor to your tastes.
Cover the skillet while cooking the eggs to help them steam on top. For runny yolks, cook for about 2 minutes. For firmer yolks, cook closer to 4 minutes.
While this is a whole meal in itself, you could serve with some toast or fresh fruit and a hot cup of coffee or fresh squeezed orange juice.
To add heat to the dish, you could use red pepper flakes while cooking or to top the dish with. You could also top with a hot sauce or add 1/2 teaspoon of cayenne pepper to the seasonings.
Things like fresh chopped chives, a dollop of sour cream, some salsa or hot sauce are all great choices for toppings if you choose.
Breakfast Hash should be stored in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing, as the eggs tend to have a rubbery texture after being frozen. To reheat, microwave for 15-20 seconds or until thoroughly reheated. You can also put it on a sheet pan and reheat it in the oven at 350°F for 10-15 minutes.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground breakfast sausage– I shared some other meat options to use in the FAQ section above. You can use Italian or kielbasa sausage. Another option would be to use ham or bacon in place of the sausage.
- baby potatoes– Additionally, you can use red or gold potatoes. I shared a few other options in the question section if you scroll back up some.
- red and green bell pepper– Orange or yellow are also good choices for a milder flavor or leave it our if you don’t like peppers.
- yellow onion– a shallot would be a tasty substitute!
- garlic cloves– If you are using the jar of minced garlic, use 2 teaspoons (or however much you prefer!)
- dried rosemary – If you want to use fresh, use 2 Tablespoons chopped.
- onion powder, garlic powder, paprika, salt and pepper – this is always my go-to combination of seasonings. You just can’t go wrong with! But feel free to play around with the seasonings. I think a cajun or creole seasoning would be really good too!
- salted butter – I prefer butter here but you could use margarine if you prefer.
- large eggs – if you just want this to be a potato hash, you could skip the eggs.
- shredded cheddar cheese – you can swap this out for other cheese options like pepper jack for a little kick.
HOW TO MAKE BREAKFAST HASH:
Cook and crumble sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside.
Add the oil and potatoes to the skillet. Cook until they have started to brown.
Add in the bell peppers, onion, garlic, dried rosemary, onion powder, garlic powder, paprika, salt, and pepper. Continue to cook until the potatoes are cooked through and the onions have softened. Stir the ground sausage back into the skillet.
Make four holes in the hash brown mixture and add the butter to each hole. Crack the eggs into each hole and top with the cheddar cheese.
Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve!
CRAVING MORE RECIPES?
Breakfast Hash
Ingredients
- 1 pound ground breakfast sausage
- 1 Tablespoon olive oil
- 2 pounds baby potatoes, diced (can use red or gold)
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 Tablespoons salted butter, cubed (divided use)
- 4 large eggs
- ½ cup shredded cheddar cheese (I used a white cheddar)
Instructions
- Cook and crumble 1 pound ground breakfast sausage in a large skillet over medium heat until fully cooked. Transfer the meat to a plate and set it aside.
- Add 1 Tablespoon olive oil and 2 pounds baby potatoes, diced to the skillet. Cook until they have started to brown.
- Add in 1 red bell pepper, diced, 1 green bell pepper, diced, 1 medium yellow onion, diced, 4 garlic cloves, minced, 1 teaspoon dried rosemary, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1 teaspoon pepper. Continue to cook until the potatoes are cooked through and the onions and peppers have softened.
- Then stir the ground sausage back into the skillet.
- Make four holes in the hash brown mixture and add 1/2 Tablespoon cubed salted butter to each hole.
- Crack an egg into each hole.
- Sprinkle ½ cup shredded cheddar cheese over the potatoes and eggs.
- Cover the pan and allow the eggs to cook until you prefer doneness, about 2 to 4 minutes. Then serve!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Brandie,
Can you recommend a replacement for garlic ? My mom isn’t supposed to have any and I really want to make this for her.
I have made many of your recipes and omgosh, they have all been delicious!
Thank you
Hi Deborah – no problem, just leave it out – it will still be good! And thank you so very much for your kind words – that means more than you know!!