A super simple, one skillet, Sausage Andย Veggie Hash (and eggs if you want!) A great meal anytime of the day!
authorโs note
The Breakfast Hash I Cannot Stop Making!
Over the fourth of July weekend, the husband and I took our first trip together without the kiddos. We dropped them off at their grandparents and headed to St. George. I grabbed a cereal I loved as a kid that had just come back on shelves, thinking it would be an easy breakfast. I was so excitedโฆ until I tried it, and it was nothing like I remembered. Pretty bland. After a couple of mornings of that, I was ready for something real, something warm, filling, and actually satisfying.
Thatโs when this hash came together. I threw sausage, potatoes, and a few veggies into a skillet, and it was exactly what I was craving. Crispy, hearty, and full of flavor. Iโve been making it on repeat ever since because itโs quick, easy, and perfect for using whatever veggies I have on hand.
Sausage and Veggie Hash Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Smoked sausage | Turkey sausage keeps it lighter, but any sausage works. |
| Potatoes | Yukon gold or russet are best for crisp edges. |
| Bell peppers & onion | Use whatever colors you have for more flavor. |
| Butter & olive oil | Combo gives the best flavor and browning. |
| Seasonings | Adjust to taste or swap in your favorite blends. |
Featured Comment
โThis was super good, I couldnโt stop eating it! I subbed in a sweet potato and frozen brussels sprouts because I didnโt have plain potatoes, and it worked wonderfully. A++ recipe.โ
โ Katie
How To Make This Sausage And Veggie Hash
- Potatoes: Microwave potatoes til tender, then dice for faster cooking and crisp edges.
- Brown sausage: Cook sliced sausage in a large pan until lightly crisp, then remove.
- Veggies: Melt butter in the pan and cook peppers and onions until soft and golden.
- Crisp potatoes: Add diced potatoes and cook until golden and crispy on the outside.
- Season & combine: Stir in garlic, spices, and sausage. Toss til everything is coated.
- Add eggs: Make small wells and crack eggs into the pan. Cook until set to your liking.
Storage
Store leftover sausage and veggie hash (without eggs) in an airtight container in the fridge for up to 3โ4 days. Reheat in a skillet for the best texture, or use the microwave for a quicker option, just know the potatoes wonโt be as crisp.
More Delicious Sausage Recipes:
One Pan Sausage and Veggie Hash
Video
Equipment
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 (13-ounce) package Butterball Turkey Sausage
- 3 tablespoons unsalted butter
- 3 medium bell peppers
- 1 small yellow onion diced
- 1 teaspoon minced garlic
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Eggs optional
- Fresh parsley optional
- Green onions optional
Instructionsย
- Start by scrubbing and thoroughly washing the potatoes. Dry them and poke holes all over, using a fork. Place in the microwave for 5 minutes, flip them over, and microwave for another 3โ5 minutes. Remove and allow to cool.
- Meanwhile, prep the sausage and veggies. Coin the sausage. Chop the peppers and onion. Add the olive oil to a very large pan and heat over medium-high heat until sizzling. Add in the coined sausage and cook for 4โ5 minutes until lightly browned. Remove to a plate.
- Add the butter to the pan and keep the heat at medium-high. Stir the butter and add the chopped peppers and onions. While they cook, dice the potatoes, leaving the skins on if desired. Add the potatoes to the pan and cook, stirring occasionally, until the veggies are crisp on the outside, tender on the inside, and the potatoes have a nice crisp exterior, about 4โ7 minutes. Then add the garlic, dried parsley, Italian seasoning, paprika, and salt and pepper to taste.
- If you want to include eggs, make four wells in the hash and crack the eggs into them before the veggies are finished cooking to prevent them from browning too much. Fry until the whites are set and the eggs are cooked to your liking, then remove and serve immediately.
- If desired, top with fresh parsley or green onions. Add any additional salt and pepper to taste. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have been making something very similar to this. We are overrun with zucchini and peppers so weโve been sauteing zucchini, onion, peppers, potatoes & garlic. We then scramble in a couple eggs at the end with cheese. I hadnโt thought of sausage. I made it with sausage tonight for dinner and it was yummmmy. It really brought the flavors up a notch! Thank you for the idea!
This was super good, I couldnโt stop eating it! I subbed in a sweet potato and frozen brussels sprouts because I didnโt have plain potatoes, and it worked wonderfully. A++ recipe.
I am so happy to hear this Katie! Thanks so much for your comment! ๐
hey girl- this looks amazing!