A super simple, one skillet, Sausage Andย Veggie Hash (and eggs if you want!) A great meal anytime of the day!
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.
After dropping off our suitcases, we headed to the grocery store for a few quick snacks. Weโd planned an all day side-by-side excursion for the next day so we grabbed some granola bars, drinks, and other snacks. We also decided to grab some quick breakfast options so weโd save time in the morning by not having to go out and get breakfast.
A quick browse in the cereal aisle and I found a cereal I was crazy about as a little kid that had been discontinued years ago (theyโd just brought it back). Obviously I had to grab a box of that and the husband grabbed some toasted strudels.
Iโll admit I was pretty excited about this junk-food breakfast. You know, in memory of being a little kid and all.
Unfortunately the cereal wasnโt quite what I remember it beingโฆ.in fact, very far from it. Other words Iโd use to describe it: tasteless, gross, โฆ yuck. Seriously though, Iโm not sure how I enjoyed that cereal as a kid. Haha.
After a couple of mornings of choking down eating that cereal, we were both ready for a real breakfast. ย A hearty, filling, delicious, and FLAVORFUL meal like this very hash.
Iโve now made this hash about 6-7 times over the last week because we all love it so much! Itโs so ridiculously easy, great for any meal of the day, and itโs the perfect way to clear out extra veggies from the fridge.
You can add pretty much whatever veggies youโve got leftover to this hash. I seem to always have leftover bell peppers and onions so those are a must have addition for us. Some other veggies that would be delicious: tomatoes, brussels sprouts, black beans, green beans, corn, peas, asparagus, zucchini, yellow squash, etc. Whatever leftover veggies youโve got!
Then of course youโve got potatoes. I like yukon gold or russet potatoes, but any will work. You can even use sweet potatoes! To make this hash super quick, easy, and keep it all in one pot, I nuke the potatoes in the microwave first. They then chop up super fast and you can add them in the skillet to get that nice crispy exterior.
Last, but not least, weโve also got a good amount of protein! The protein, in the form of turkey sausage is what I think makes this hash particularly delicious! Iโm using Butterballโs Polska Kielbasaย Sausage and it is AMAZING. If youโre a long time follower of my blog you definitely know how much we love Butterballโs turkey sausage (in no short of dozens of my recipes). We usually get the hardwood smoked, but the Polska Kielbasa has been a recent favorite for my family of turketarians. Itโs so delicious and much healthier for you.
You can also add eggs in the hash if you want additional protein or if you simply like eggs with your hash ๐ Itโs an easy and quick addition at the end. The hash is delicious with and without the eggs. Enjoy!
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!