If you’re looking for a hearty, comforting breakfast that’s as satisfying as it is simple, this Baked Sausage Breakfast Hash Recipe is an absolute must-try. Imagine golden, crispy potatoes mingling with smoky sausages, sweet bell peppers, and just the right hint of herbs and spices—all baked together to perfection. It’s the kind of dish that invites you to linger at the table and savor every flavorful bite, making breakfast truly special without any complicated techniques or endless cleaning. Whether you’re feeding the family or just treating yourself, this hash brings warmth, color, and a burst of morning energy to your plate.
Ingredients You’ll Need
The beauty of this Baked Sausage Breakfast Hash Recipe lies in its straightforward ingredients. Each one plays a crucial role, from the crispy potatoes that provide texture to the sausages and bacon that deliver bold, savory flavors. The herbs and spices tie everything together, while the colorful vegetables add freshness and vibrancy.
- 800g / 1.6lb potatoes: The starchy base that crisps up beautifully when baked, creating that irresistible golden exterior.
- 1 1/2 tbsp olive oil: Adds richness and helps achieve that perfect, slightly crisp coating on the potatoes.
- 1/2 tsp smoked paprika: Brings a subtle smoky depth; feel free to substitute with regular paprika if you prefer.
- 1/2 tsp dried thyme: A woody, aromatic flavor that complements the meat, or swap with any dried herb you love.
- 1/4 tsp onion powder: A sweet undertone of onion — can be replaced with extra garlic powder if you like.
- 1/4 tsp garlic powder: Gives a gentle garlicky kick; alternatively, use more onion powder for a milder touch.
- 1/2 tsp cooking salt / table salt: Essential for enhancing all the lovely flavors.
- 1 red capsicum / bell pepper, cut into 2.5cm / 1″ squares: Adds crunch and a pop of bright color.
- 1 red onion, cut into 1cm / 0.4″ wedges: Offers sweetness and a bit of bite to balance the dish.
- Pinch of salt and pepper: To season the vegetables perfectly.
- 1 tbsp olive oil: For sautéing the bacon and sausages before baking.
- 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares: Adds irresistible crispiness and smoky goodness.
- 500g / 1 lb good pork sausages: Use your favorite sausage variety for the star protein of the dish.
- Eggs – as many as you want! Eggs baked right on top are optional but highly recommended.
- 1 tbsp parsley, roughly chopped (optional garnish): Freshens up the whole dish with its bright herbal notes.
- Hot buttered toast (optional): The perfect side to scoop up every last bite.
How to Make Baked Sausage Breakfast Hash Recipe
Step 1: Prepare the Potatoes and Vegetables
Start by peeling and dicing your potatoes into bite-sized chunks for quick and even cooking. Toss them with the olive oil, smoked paprika, dried thyme, onion and garlic powders, and cooking salt. This seasoning blend infuses every piece with a warm, aromatic flavor. Spread the potatoes on a baking tray so they roast evenly and develop that crisp outer layer we all crave. Meanwhile, chop the red capsicum and red onion into pieces that will hold their shape but still soften nicely in the oven.
Step 2: Cook the Bacon and Sausages
In a large skillet, heat the olive oil over medium heat, then add the bacon pieces, allowing them to crisp up and render their flavorful fat. Add the sausages next, browning them on all sides but not cooking them through completely as they’ll finish baking with the potatoes. This step builds a delicious base of meaty flavor, soaking the entire hash in smokiness and juiciness.
Step 3: Combine and Bake Everything Together
Transfer the partially cooked bacon and sausages to the tray with the potatoes. Add in the red capsicum and red onion, season lightly with salt and pepper, and toss everything together gently to mix well. Bake at a moderate temperature until the potatoes are golden and tender, and the sausages are cooked through. If you’re adding eggs, create small wells in the hash near the end of baking and crack the eggs right into them. Continue baking until the eggs are done to your liking, whether runny or set.
How to Serve Baked Sausage Breakfast Hash Recipe
Garnishes
A sprinkle of fresh parsley adds the perfect pop of color and fresh herbal brightness to this rich, savory dish. If you want a little heat, a few red pepper flakes work wonders here as well.
Side Dishes
Keep it simple with some hot buttered toast or crusty bread that’s sturdy enough for dipping and scooping. A side of fresh fruit or a light green salad adds a refreshing counterpoint to the richness of the hash.
Creative Ways to Present
For a casual brunch vibe, serve the hash straight from the baking dish family-style with eggs nestled in. Alternatively, plate single servings with a perfectly poached egg on top, drizzled with a touch of hot sauce or a dollop of sour cream for a delightful twist.
Make Ahead and Storage
Storing Leftovers
This Baked Sausage Breakfast Hash Recipe keeps really well in an airtight container in the refrigerator for up to three days. Just store it promptly once cooled to keep the potatoes from becoming soggy.
Freezing
You can freeze the hash too! Place portions in freezer-safe containers or bags. It freezes best without the eggs, so add those fresh when you reheat. Frozen hash lasts about two months without quality loss.
Reheating
Reheat leftovers in a skillet over medium heat to regain crispiness, or warm in the oven at 350°F (175°C) until heated through. Avoid microwaving if you want to preserve that signature texture, but it’ll work in a pinch.
FAQs
Can I use different types of sausages in this recipe?
Absolutely! This Baked Sausage Breakfast Hash Recipe is versatile and works wonderfully with pork, chicken, turkey, or even vegetarian sausages. Just adjust cooking times slightly if needed.
Is this recipe gluten-free?
Yes, as long as you choose gluten-free sausages and ensure any seasoning blends are gluten-free, this hash is naturally free of gluten and great for those with sensitivities.
Can I add other vegetables to the hash?
Definitely! Feel free to toss in diced zucchini, mushrooms, or even spinach near the end of cooking to boost nutrition and variety while keeping things delicious.
How do I know when the hash is fully cooked?
Look for golden, crispy potatoes and sausages cooked through with no pink interior. The vegetables should be tender but still hold some texture.
Can I make this recipe without baking it?
You can, though baking really helps develop that crisp, roasted texture. Alternatively, cook everything in a large skillet on the stovetop, but stir often to avoid burning.
Final Thoughts
This Baked Sausage Breakfast Hash Recipe is one of those unforgettable dishes that brings comfort and joy at the start of your day. It’s easy to make, packed with flavor, and perfect for busy mornings or relaxed weekends alike. Once you try it, you’ll likely want to add it to your breakfast rotation—and maybe even share it with those you love. So gather your ingredients, warm up your oven, and enjoy every delightful bite of this wonderful hearty hash!
Print
Baked Sausage Breakfast Hash Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 4 to 5 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This baked sausage breakfast hash is a hearty and flavorful morning meal featuring tender potatoes, smoky paprika, savory sausages, and crispy bacon all roasted together. Finished with eggs cooked to your preference and optional parsley garnish, it’s perfect for a satisfying breakfast or brunch that’s easy to prepare and packed with comforting flavors.
Ingredients
Potatoes and Seasonings
- 800g / 1.6lb potatoes, peeled and diced into bite-sized pieces
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (or substitute regular paprika)
- 1/2 tsp dried thyme (or substitute any dried herb)
- 1/4 tsp onion powder (or substitute with more garlic powder)
- 1/4 tsp garlic powder (or substitute more onion powder)
- 1/2 tsp cooking salt / table salt
Vegetables
- 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 to taste
- 1 tbsp olive oil
Meats
- 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares
- 500g / 1 lb good pork sausages (or any sausage of your choice)
Finishings
- Eggs – as many as desired (and can fit in the baking dish)
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional)
Instructions
- Prepare and season the potatoes: Preheat your oven to 200°C (400°F). Peel and dice the potatoes into bite-sized pieces. In a large bowl, toss the potatoes with 1 1/2 tablespoons of olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and 1/2 teaspoon of salt until evenly coated.
- Roast the potatoes and vegetables: Spread the seasoned potatoes on a large baking tray or ovenproof dish. Roast in the preheated oven for about 20 minutes. While the potatoes begin roasting, cut the red capsicum into 2.5 cm squares and slice the red onion into 1cm wedges. After the initial 20 minutes, add the capsicum and onion to the tray, drizzle with 1 tablespoon olive oil, sprinkle salt and pepper, and stir gently to combine. Continue roasting for another 15 minutes until all vegetables are tender and starting to brown.
- Add bacon and sausages: Remove the tray from the oven and evenly distribute the bacon pieces and place the sausages on top of the roasted vegetables. Return to the oven and bake for an additional 20-25 minutes until the sausages are cooked through and the bacon is crispy. Make sure to check the doneness of the sausages by cutting into one or checking the internal temperature reaches 160°F (71°C).
- Cook the eggs: After the sausage hash has cooked, create small wells evenly spaced in the hash and crack an egg into each well. Return to the oven and bake for 8-10 minutes or until the eggs are cooked to your liking (less time for runny yolks, longer for firm yolks). Alternatively, eggs can be cooked separately and served on top.
- Garnish and serve: Remove the hash from the oven, sprinkle with roughly chopped parsley if desired. Serve immediately with hot buttered toast for a complete breakfast.
Notes
- You can substitute the smoked paprika with regular paprika if you prefer less smokiness.
- Any dried herb like oregano, rosemary, or basil can replace thyme depending on what you have available.
- The recipe is flexible with sausage types; pork, chicken, or plant-based sausages all work well.
- Watch the cooking time of eggs closely to get your perfect yolk consistency.
- Leftovers can be refrigerated and gently reheated in a skillet or oven.
