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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat the oven to 200°C / 400°F (180°C fan-forced) to prepare for baking the hash.
- 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.
- 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.
- 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.
- 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.
- Reduce Oven Temperature: Lower the oven temperature to 180°C / 350°F (160°C fan-forced) in preparation for cooking the eggs.
- 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).
- 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
