Sausage Potato Hash
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This Sausage Potato Hash recipe is perfect for breakfast or brunch! Served with fried eggs, it’s a hearty, comforting, delicious meal and super simple to make.
Sausage and Potato Hash Recipe
This awesome recipe served with eggs is probably one of the most classic American breakfasts or brunch. It is also one of our favorite breakfasts and it’s so satisfying that you could just skip lunch.
This is an ideal breakfast for a weekend when you have extra time in the morning. Although it’s a breakfast meal, I would honestly eat this potato hash for lunch or dinner, and I have, trust me. But weekend breakfasts are special and every weekend I try to make something delicious.
What Ingredients Do I Need to Make Sausage and Potato Hash?
For this recipe you will need:
- Olive oil
- Potatoes
- Salt & pepper
- Onion
- Sausage
- Red & green bell peppers
- Garlic
- Red pepper flakes
The great thing about potato hash is that it’s very versatile. You can make it with anything you want! Steak, chicken, ground meats, or make it meatless loaded with veggies. It’s totally up to you! Great additions would be asparagus, Brussels sprouts, corn, tomatoes, etc. Use your imagination; that’s what cooking is all about.
What Type of Potato Should I Use?
We used Yukon Gold for this recipe, but it really is up to you. Try out russets, purple potatoes, red potatoes, sweet potatoes, or a mix to make everything nice and colorful! We kept the skin on for this recipe for that extra bit of crunch but you can, of course, peel your potatoes if you want.
What Type of Sausage Should I Use?
This recipe calls for Italian Sausage. I was just really craving some good herbaceous flavor in my hash! Other varieties you can try out are: chorizo, chicken and apple, smoked (andouille), beer brats, cheddar smokies, and linguica. If you use sausage that’s already cooked, cut it up into bite-sized pieces.
How to Make Sausage and Potato Hash
- Start by heating the oil in a large skillet over medium heat. Add the potatoes, and season them with salt and pepper. Stir occasionally and let them cook for about 7-10 minutes until they begin to soften.
- Add your chopped onion and let is cook down for a few minutes until translucent.
- Add the rest of the ingredients, and break up the sausage if it’s uncooked. Give everything a good stir and reduce the heat. Let everything cook for another 10 minutes or so until the potatoes are tender. You can cover the skillet to speed up this process.
- Adjust the seasoning, garnish with some parsley, and serve!
What to Serve with Sausage and Potato Hash
I always serve mine with sunny side up fried eggs. It’s so delicious, and really turns this into a classic, hearty breakfast! I don’t know about you, but I love to keep my yolk a bit runny. There’s nothing like piercing it with your fork and watching the yolk coat the hash! Other than that, this recipe is loaded with veggies and meat so it is great to serve on its own.
How to Store Sausage and Potato Hash
Store this recipe in an airtight container in the fridge for 3-4 days. You can reheat this in the microwave, but to keep its crispiness you can also reheat it with a little bit of oil in a skillet over medium heat.
Can I Freeze Sausage and Potato Hash?
If you choose to freeze this recipe, allow it to cool fully before placing it in an airtight container. It will last for 1-2 months. You can thaw this straight from the freezer in the microwave. If you want to reheat it in a skillet, allow it to thaw fully in the fridge first. Otherwise, you will end up breaking the potatoes and could end up with burnt pieces before the rest has thawed.
Craving More Delicious Breakfasts? Try These!
- Asparagus Potato Hash with Steak and Eggs
- Sweet Potato Hash with Eggs
- Sausage Potato Breakfast Casserole
- Ham and Cheese Breakfast Muffins
- Quiche Lorraine
- Sausage Frittata
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Sausage Potato Hash
Ingredients
- 2 tablespoon olive oil
- 3 large potatoes (peeled and cubed)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 small onion (chopped)
- ¾ pound Italian sausage (mild, casings removed (3 links))
- ½ red bell pepper (chopped)
- ½ green bell pepper (chopped)
- 3 cloves garlic (minced)
- ¼ teaspoon red pepper flakes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally.
- Add the onion and cook for another 3 minutes, stirring occasionally.
- Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster.
- Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.
Video
Notes
- Sausage: I used a mild Italian sausage, but feel free to use a spicy sausage for more of a kick.
- Potatoes: I used Yukon Gold potatoes in this recipe, but you can also use russet potatoes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Recipe originally shared September 2012, updated with new pictures and video.
Made this for dinner with french sausage, frozen mixed veg and fresh tomatoes, plus the all-important fried egg on top. Absolutely delicious. I deliberately cooked extra to store for later, but it was so good I ended up finishing the whole thing! I’m a college student without access to an oven so it’s great to find warming, hearty recipes that can be made easily on the stovetop. Would definitely make this again.
Really good.. didn’t have chilli flakes so did Mixed herbs and put in a bit of vegtable stock powder.
This recipe is in our favorite list!
Thanks for this great easy recipe! I used baby yellow potatoes, chicken sausage, and frozen bell peppers. It turned out great.
This turned out super yummy but very oily. Does anyone have tips to avoid this?
I also peeled and cubed a sweet potato to add to the mix. Next time I am going to add some diced zucchini and squash.
This was a yummy change of pace for brunch! I used Jimmy Dean Hot breakfast sausage. A couple of over easy eggs and toast , a cup of coffee…perfect! Thanks for sharing the recipe!
Thanks for making it! Glad you enjoyed it 🙂
My whole family loved this! It was such a hit! We have had it twice so far and I will definitely make it again and again! Once I added Asparagus and the second time Cauliflower! Fantastic!!!
Thanks.
Great base recipe; I made with Beyond sausage and loved it
Delicious and easy to prepare.
This made a very nice sunday brunch!
Hi Jo!
My two daughters (both 1st time Mother’s Day moms) are having a Mother’s Day brunch tomorrow and my contribution is the breakfast potatoes. Both girls want sausage so after researching and reading reviews, I’ve chosen yours. Am excited to try it and will see tomorrow how big of a hit it is! My younger daughter is the pickier eater between the two and I can’t wait to see the score! Thank you!
My pleasure and Happy Mother’s day to all of you!
thanx jo this sounds great – will try soon!
I’ve made this a couple times recently with rave reviews from both kids and hubby (former chef). We love it!
I just did up 5 lbs of potatoes, increasing the ratios to match – sort of – for a Men’s Breakfast. This was the hit of the buffet table… okay, it was the 2nd most favorite. Bacon always wins and there was none left. There was only about a cup of hash left when the dust settled and 24 men had been fed with bacon, sausage links, sausage gravy w/ biscuits, pancakes, scrambled eggs, this fabulous hash, fried potatoes and onions, toast, mixed fruit, coffee and orange juice. I wasn’t sure about the heat factor so I used Hungarian sweet paprika in place of the cayenne. Plus I used green, red, yellow and orange peppers. Very colorful. A couple of the men asked for the recipe to give to their spouses to make in the future. My wife and daughter-in-law were test tasters and they loved the hash. Oh, I used 3 lbs of regular breakfast sausage instead. This recipe will be used again and again in our house and when I need to “impress” for a buffet meal. Thanks.