Easy Breakfast Hash

Why You’ll Love This Recipe

I love this breakfast hash because I get crispy potatoes, savory sausage, tender vegetables, and eggs together in one satisfying skillet. It gives me plenty of different textures and flavors without requiring several separate dishes.

I also appreciate how flexible the recipe is. I can use sausage or bacon, change the vegetables, add cheese, or use leftover cooked potatoes when I need to save time.

Since most of the cooking happens in one skillet, cleanup is simple too. I can serve the hash directly from the pan and add my favorite toppings just before eating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Russet or Yukon Gold potatoes
• Breakfast sausage
• Large eggs
• Red bell pepper
• Green bell pepper
• Onion
• Garlic
• Olive oil or butter
• Smoked paprika
• Garlic powder
• Salt
• Black pepper
• Shredded cheddar cheese, optional
• Chopped green onions, optional
• Fresh parsley, optional

I like cutting the potatoes into small, evenly sized cubes because they cook faster and become crispier. I also use a large skillet so I can spread the potatoes into a relatively even layer rather than crowding them together.

Directions

I start by washing the potatoes and cutting them into small cubes. I can peel them first, but I usually leave the skins on for extra texture.

Next, I heat a large skillet over medium heat and add the breakfast sausage. I break it into small pieces and cook it until browned and completely cooked through. I transfer the sausage to a plate and leave a small amount of the rendered fat in the skillet for flavor.

I add a little olive oil or butter if needed, followed by the diced potatoes. I season them with salt, black pepper, smoked paprika, and garlic powder.

I cook the potatoes for about 12 to 15 minutes, stirring occasionally rather than constantly. Leaving them undisturbed for a few minutes at a time helps me develop crispy, golden edges.

Once the potatoes are almost tender, I add the diced onion and bell peppers. I continue cooking until the vegetables soften and the potatoes are completely tender.

I add the garlic and cook it briefly until fragrant. Then I return the cooked sausage to the skillet and stir everything together.

Next, I make small wells in the potato mixture and crack an egg into each one. I reduce the heat, cover the skillet, and cook until the egg whites are set and the yolks reach my preferred doneness.

If I want a cheesy breakfast hash, I sprinkle shredded cheddar over the skillet during the final few minutes of cooking and let it melt.

I finish the hash with chopped green onions or fresh parsley and serve it immediately while the potatoes are still crisp and the eggs are warm.

Servings and Timing

I usually make this breakfast hash for about 4 people. I can easily adjust the amount depending on the size of my skillet and how many eggs I want to serve.

• Prep time: 15 minutes
• Cook time: 25–30 minutes
• Total time: About 40–45 minutes
• Servings: About 4

I can shorten the cooking time by using leftover cooked potatoes. When I do this, I add them directly to the skillet and cook them until their edges become golden and crispy.

Variations

For a bacon breakfast hash, I replace the sausage with chopped bacon. I cook the bacon first and use a small amount of the rendered fat to crisp the potatoes.

When I want a meatless hash, I leave out the sausage and add extra vegetables. Mushrooms, zucchini, spinach, corn, and tomatoes are some of the additions I like.

For a spicy breakfast hash, I add diced jalapeños, crushed red pepper flakes, or a little cayenne pepper. I can also finish each serving with my favorite hot sauce.

I sometimes replace the regular potatoes with sweet potatoes for a slightly sweeter flavor. Smoked paprika and sausage pair especially well with them.

For an extra-cheesy version, I add cheddar, pepper Jack, Monterey Jack, or a combination of cheeses just before the eggs finish cooking.

Storage/Reheating

I let leftover breakfast hash cool before transferring it to an airtight container. I store the potato, sausage, and vegetable mixture in the refrigerator for up to 3 to 4 days.

If I know I will have leftovers, I prefer cooking fresh eggs when I reheat the hash rather than storing already-cooked eggs. This gives me a better texture when serving it again.

For reheating, I add the hash to a lightly greased skillet over medium heat and cook until everything is hot and the potatoes become crisp again.

I can also use the microwave when I need a faster option, although the potatoes will be softer. An air fryer or oven works well when I want to restore more of their crispy texture.

FAQs

How do I make breakfast hash potatoes crispy?

I cut my potatoes into small, even cubes and avoid overcrowding the skillet. I also let them cook without stirring constantly. Giving each side time against the hot pan helps me create crispy, golden edges.

Do I need to boil the potatoes before making breakfast hash?

No. I can cook small potato cubes directly in the skillet. If I want to reduce the skillet cooking time, I can partially boil the potatoes first or use leftover cooked potatoes.

Can I make Easy Breakfast Hash ahead of time?

Yes. I can prepare the potato, sausage, and vegetable portion ahead of time and refrigerate it. When I am ready to eat, I reheat the hash in a skillet until crispy and cook fresh eggs on top.

What meat can I use instead of breakfast sausage?

I can use bacon, ham, turkey sausage, or another cooked breakfast meat. I can also leave out the meat entirely and increase the amount of potatoes and vegetables.

What can I serve with Easy Breakfast Hash?

I like serving my breakfast hash with toast, biscuits, avocado, salsa, or fresh fruit. Since the skillet already contains potatoes, sausage, vegetables, and eggs, I can also serve it by itself for a complete and filling breakfast.

Conclusion

This Easy Breakfast Hash gives me a hearty breakfast using simple ingredients and one skillet. I love the combination of golden potatoes, savory sausage, tender peppers and onions, and eggs cooked right on top.

Easy Breakfast Hash

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy Breakfast Hash combines crispy potatoes, savory breakfast sausage, colorful bell peppers, onions, and skillet-cooked eggs in one hearty meal. This customizable one-pan breakfast is perfect for a filling weekend breakfast or brunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 1/2 pounds Russet or Yukon Gold potatoes, cut into 1/2-inch cubes
• 8 ounces breakfast sausage
• 4 large eggs
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese, optional
• 2 tablespoons chopped green onions, optional
• 2 tablespoons chopped fresh parsley, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Wash the potatoes and cut them into 1/2-inch cubes. Peel them first if desired.
2. Heat a large skillet over medium heat. Add the breakfast sausage and cook for 5 to 7 minutes, breaking it into small crumbles, until browned and completely cooked through.
3. Transfer the cooked sausage to a plate, leaving a small amount of rendered fat in the skillet.
4. Add the olive oil or butter to the skillet as needed, followed by the diced potatoes. Season with smoked paprika, garlic powder, salt, and black pepper.
5. Cook the potatoes for 12 to 15 minutes, stirring occasionally. Allow them to remain undisturbed for several minutes at a time so they develop crisp, golden edges.
6. Add the diced onion, red bell pepper, and green bell pepper. Continue cooking for 5 to 7 minutes, or until the vegetables are tender and the potatoes are cooked through.
7. Add the minced garlic and cook for about 30 seconds, until fragrant.
8. Return the cooked sausage to the skillet and stir until evenly combined with the potatoes and vegetables.
9. Make four small wells in the hash and crack one egg into each well. Reduce the heat to medium-low, cover the skillet, and cook for 4 to 7 minutes, or until the egg whites are set and the yolks reach the desired doneness.
10. If using cheddar cheese, sprinkle it over the hash during the final few minutes of cooking and cover until melted.
11. Garnish with chopped green onions or fresh parsley if desired and serve immediately.

Notes

• Cut the potatoes into small, evenly sized cubes so they cook at the same rate and develop crispy edges.
• A large skillet provides enough room for the potatoes to brown instead of steaming from overcrowding.
• Avoid stirring the potatoes constantly. Leaving them against the hot skillet for several minutes at a time encourages browning.
• Leftover cooked potatoes can be used to reduce the cooking time. Cook them in the skillet until heated through and crisp around the edges.
• For a bacon variation, replace the sausage with chopped bacon and use some of the rendered bacon fat to cook the potatoes.
• For a meatless version, omit the sausage and add vegetables such as mushrooms, zucchini, spinach, corn, or tomatoes.
• Sweet potatoes can replace the Russet or Yukon Gold potatoes for a sweeter variation.
• Store leftover potato, sausage, and vegetable hash in an airtight container in the refrigerator for 3 to 4 days. For the best texture, cook fresh eggs when reheating leftovers.
• Reheat the hash in a lightly greased skillet to restore the potatoes’ crispy texture.

Nutrition

• Serving Size: 1 serving
• Calories: 490 kcal
• Sugar: 6 g
• Sodium: 820 mg
• Fat: 27 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 6 g
• Protein: 21 g
• Cholesterol: 225 mg