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
Scale
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.
