Last updated on November 4th, 2018 at 07:07 pm
Perfect for breakfast or brunch, this Sausage Potato Hash served with fried eggs, is a hearty, comforting, delicious meal and super easy to make.
Sausage Potato Hash 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.
The great thing about potato hash is that it’s very versatile, you can make it with anything you want, steak, meatless, loaded with veggies, totally up to you. Great additions would be asparagus, brussels sprouts, corn, tomatoes, etc. Use your imagination, that’s what cooking is all about.
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.
I happened to have some green and red bell pepper so I added some to the potato hash and it was great, not to mention it gives it great color. I served mine with sunny side up eggs, totally delicious and what a hearty meal, perfect comfort food.
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
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Sausage Potato Hash
- 2 tbsp olive oil
- 3 large potatoes peeled and cubed
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1 small onion chopped
- 3/4 lb Italian sausage mild, casings removed (3 links)
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 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.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe originally shared September 2012, updated with new pictures and video.