Baked Sausage Breakfast Hash Recipe

Introduction

This baked sausage breakfast hash is a hearty, flavorful start to your day. With seasoned potatoes, juicy sausages, crisp bacon, and perfectly cooked eggs, it’s a one-pan meal that’s easy to prepare and sure to satisfy. Customize with your favorite herbs and enjoy a comforting breakfast or brunch.

Ingredients

• 800g / 1.6lb potatoes, peeled and cut into 2cm / 0.8″ cubes (starchy varieties like russet or Maris Piper)
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried thyme (or any dried herb)
• 1/4 tsp onion powder (or more garlic powder)
• 1/4 tsp garlic powder (or more onion powder)
• 1/2 tsp cooking salt / table salt
• 1 red capsicum / bell pepper, cut into 2.5cm / 1″ squares
• 1 red onion, cut into 1cm / 0.4″ wedges
• Pinch of salt and pepper
• 1 tbsp olive oil
• 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares
• 500g / 1 lb good pork sausages, or any sausage you prefer
• Eggs, as many as you want
• 1 tbsp parsley, roughly chopped (optional garnish)
• Hot buttered toast (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 200°C / 400°F (180°C fan-forced). In a bowl, toss the cubed potatoes with 1 1/2 tbsp olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and salt until evenly coated.
2. Step 2: Spread the seasoned potatoes on a lined baking tray just big enough to hold everything snugly, not too spread out. Bake for 15 minutes to start softening.
3. Step 3: While potatoes bake, toss the cut capsicum and onion in the same bowl with 1 tbsp olive oil, salt, and pepper. Add them to the baking tray with the potatoes and toss gently to combine.
4. Step 4: Remove sausage meat from the casings by squeezing dollops out and randomly dot them over the vegetables. Scatter the streaky bacon pieces on top.
5. Step 5: Return the tray to the oven and bake for 20 minutes. Afterward, toss everything again and bake for another 15 minutes, or until potatoes are tender and cooked through.
6. Step 6: Lower the oven temperature to 180°C / 350°F (160°C fan). Push the hash to the sides of the tray to create wells, then carefully crack eggs into the spaces.
7. Step 7: Bake for about 7 minutes, or until eggs are cooked to your liking, whether you prefer runny yolks or fully set.
8. Step 8: Remove from oven, sprinkle with chopped parsley, and serve hot with buttered toast if desired.

Tips & Variations

• Use your favorite herbs or spices to switch up the flavors; smoked paprika adds lovely depth, but cayenne or chili flakes can add a pleasant kick.
• Feel free to substitute the pork sausages with chicken, beef, or plant-based sausages for different tastes or dietary preferences.
• Adding diced tomatoes or mushrooms during the vegetable toss can bulk up the hash with extra texture and flavor.
• For easier cleanup, use parchment paper or a silicone baking mat on your tray.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. For best results, add fresh eggs when reheating or serve the hash without eggs and cook fresh eggs on the side.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the potato and vegetable mix in advance and store it in the refrigerator. Bake fresh when ready to serve, and add eggs last for the best texture.

What type of potatoes work best for this hash?

Starchy potatoes like russet, Sebago, or Maris Piper are ideal as they crisp up nicely on the outside while staying tender inside. Avoid waxy potatoes which don’t roast as well.

Baked Sausage Breakfast Hash Recipe

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★★★★★

4.8 from 61 reviews

• Author: Thomas
• Total Time: 1 hour 12 minutes
• Yield: 4 servings 1x

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Description

This baked sausage breakfast hash is a hearty and flavorful one-pan meal combining seasoned roasted potatoes, vibrant capsicum and onion, savory pork sausages, and crispy bacon, all topped with perfectly baked eggs. It’s a comforting and easy-to-make breakfast or brunch dish that requires minimal prep and uses oven baking to bring all the flavors together beautifully.

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Ingredients

Scale 1x2x3x

Seasoned Potatoes

• 800g / 1.6lb potatoes, peeled, cut into 2cm / 0.8″ cubes (Aus: Sebago, US: Russet, UK: Maris Piper, or other starchy/all-rounder potato)
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika (or regular paprika as substitute)
• 1/2 tsp dried thyme (or any dried herb as substitute)
• 1/4 tsp onion powder (can substitute with more garlic powder)
• 1/4 tsp garlic powder (can substitute with more onion powder)
• 1/2 tsp cooking salt / table salt

Additional Ingredients

• 1 red capsicum / bell pepper, cut into 2.5cm / 1″ squares
• 1 red onion, cut into 1cm / 0.4″ wedges
• Pinch of salt and pepper
• 1 tbsp olive oil
• 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares
• 500g / 1 lb good-quality pork sausages, or any preferred sausage
• Eggs – as many as desired

For Serving

• 1 tbsp parsley, roughly chopped (optional garnish)
• Hot buttered toast (optional)

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Instructions

1. Preheat Oven: Preheat the oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the hash.
2. Prepare Potatoes: In a bowl, toss the peeled and cubed potatoes with 1 1/2 tablespoons of olive oil and the seasoning blend of smoked paprika, dried thyme, onion powder, garlic powder, and salt to evenly coat. Spread the seasoned potatoes onto a lined baking tray just large enough to hold them snugly without spreading them thinly. Bake for 15 minutes to begin roasting the potatoes.
3. Add Vegetables: While the potatoes bake, use the same bowl to toss the diced red capsicum and cut red onion with 1 tablespoon olive oil, a pinch of salt, and pepper. After the initial 15 minutes of baking, add the capsicum and onion to the tray and toss them gently together with the potatoes to combine flavors.
4. Add Sausage and Bacon: Remove sausage meat from casings by squeezing out dollops and place them randomly across the tray on top of the potato and vegetable mixture. Scatter the cut streaky bacon pieces evenly over the top.
5. Bake Hash: Return the tray to the oven and bake for 35 minutes total, tossing gently after the first 20 minutes to ensure even cooking. The potatoes should be tender and the bacon cooked through.
6. Reduce Oven Temperature: Lower the oven temperature to 180°C / 350°F (160°C fan-forced) in preparation for cooking the eggs.
7. Make Wells and Add Eggs: Push portions of the potato mixture aside to create small wells on the tray. Crack the desired number of eggs into these wells. Return the tray to the oven and bake for 7 minutes or until the eggs are set to your preferred doneness (7 minutes yields softly set whites with runny yolks).
8. Serve: Remove from the oven, garnish with roughly chopped parsley if desired, and serve immediately. Hot buttered toast makes a great accompaniment.

Notes

• Use starchy potatoes like Sebago, Russet, or Maris Piper for best texture; waxy potatoes may not crisp as well.
• Sausage types can be substituted according to preference; pork sausage is recommended for flavor.
• Do not spread the potatoes too thin on the tray; a snug fit ensures better roasting and caramelization.
• For runny yolks, check eggs at 7 minutes; adjust time slightly longer for firmer yolks.
• Leftovers can be refrigerated and reheated, though eggs are best freshly cooked.
• Can add other vegetables such as mushrooms or zucchini if desired, adjusting cooking times accordingly.

• Prep Time: 15 minutes
• Cook Time: 57 minutes
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American

Keywords: baked sausage breakfast hash, breakfast hash, oven-baked breakfast, sausage and potatoes, brunch recipe