Sausage Potato Hash
This Sausage Potato Hash is a hearty, one-pan breakfast made with crispy golden potatoes, savory sausage, tender onions, and bell peppers. Perfect for breakfast, brunch, or dinner, this easy skillet hash recipe is filling, flavorful, and simple to customize.
Ingredients
- 1 pound breakfast sausage Turkey
- 4 medium Yukon gold or russet potatoes diced small
- 1 small onion diced
- 1 bell pepper diced (any color)
- 2 tablespoons olive oil
- 2 tablespoons butter optional
- Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme optional
- Fresh parsley optional garnish
Instructions
- Prep
- Dice potatoes into small, even cubes and pat dry with paper towels.
- Chop onion and bell pepper.
- Heat a large skillet (preferably cast iron) over medium heat.
- Cook the Sausage
- Add sausage to skillet.
- Cook for 6–8 minutes, breaking apart until browned and fully cooked.
- Remove sausage and set aside.
- Leave 1–2 tablespoons of drippings in the pan.
- Cook the Potatoes
- Add olive oil (and butter if using) to the skillet.
- Spread diced potatoes in a single layer.
- Season with salt, pepper, garlic powder, and smoked paprika.
- Cook undisturbed for 5–7 minutes to develop a crust.
- Stir occasionally and continue cooking 10–15 minutes until golden and fork-tender.
- Add Vegetables
- Add diced onion and bell pepper.
- Cook for 3–5 minutes until softened.
- Combine
- Return cooked sausage to skillet.
- Stir and cook for 2–3 minutes until heated through.
- Serve
- Garnish with parsley if desired.
- Optional: top with shredded cheese or a fried egg.
Notes
- Pat potatoes dry for maximum crispiness.
- Avoid overcrowding the skillet to prevent steaming.
- Do not stir too often—let potatoes form a golden crust.
- Store leftovers in refrigerator up to 4 days.
- Reheat in skillet for best texture.
- Freeze up to 2 months in airtight container.