A simple baked sausage breakfast hash that is easy and filling.
introduction
This baked sausage breakfast hash cooks on one tray and feeds a family. It uses potatoes, capsicum, onion, bacon and sausages, then you bake eggs on top. If you want another easy breakfast idea, try an English muffin breakfast pizza recipe for a different start to the day.
why make this recipe
- It is simple and uses one tray.
- You can make it ahead and reheat.
- It feeds many people and is filling.
- It mixes protein and vegetables in one dish.
how to make Baked Sausage Breakfast Hash
Preheat the oven and start the potatoes so they soften. Toss the capsicum and onion with oil and add them to the potatoes. Squeeze sausage meat in small dollops and scatter bacon over the tray. Bake until the potatoes are tender and the meats cook through. Make small wells and crack eggs into them. Bake briefly until the eggs reach the doneness you like. Sprinkle parsley and serve hot.
Ingredients :
- 800g potatoes, peeled, cut into 2cm cubes
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cooking salt / table salt
- 1 red capsicum / bell pepper, cut into 2.5cm squares
- 1 red onion, cut into 1cm wedges
- Pinch of salt and pepper
- 1 tbsp olive oil
- 100g streaky bacon, cut into 2.5cm squares
- 500g pork sausages (any variety)
- 4 eggs (or as many as you want and can fit)
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional serving)
Directions :
- Set the oven to 200°C/400°F (180°C fan-forced) to prepare for baking the hash.
- In a bowl, toss the peeled and cubed potatoes with olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and cooking salt until evenly coated.
- Spread the seasoned potatoes on a lined baking tray just big enough to hold them snugly. Bake in the preheated oven for 15 minutes to start softening them.
- While the potatoes bake, toss the red capsicum and red onion in the same bowl with olive oil, salt, and pepper for seasoning.
- Add the seasoned capsicum and onion to the baking tray with the potatoes. Toss everything together. Squeeze sausage meat out of casings into dollops randomly over the tray and scatter with bacon pieces.
- Return the tray to the oven and bake for 20 minutes. Remove the tray, toss all ingredients gently, then bake for an additional 15 minutes or until potatoes are tender and meats are cooked through.
- Reduce oven temperature to 180°C/350°F (160°C fan).
- Push the hash ingredients aside to make small wells. Crack the eggs into the wells carefully. Return the tray to the oven and bake for 7 minutes or until the eggs reach your desired doneness, typically with just-set whites and runny yolks.
- Sprinkle chopped parsley over the baked hash for freshness and serve immediately with optional hot buttered toast alongside.
how to serve Baked Sausage Breakfast Hash
Serve hot from the oven. Put toast on the side. Let people add salt or pepper to taste. Garnish with parsley for color. Serve on plates so the runny yolks mix with the potatoes.
how to store Baked Sausage Breakfast Hash
- Fridge: Cool quickly, put in an airtight container, and keep for up to 3 days.
- Freezer: You can freeze cooked hash (without eggs) for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm in the oven at 180°C/350°F for 10–15 minutes or until hot. If you kept eggs, reheat gently and check doneness.
tips to make Baked Sausage Breakfast Hash
- Cut potatoes into even pieces so they cook the same.
- Use a lined tray for easy clean up.
- If you want crisp potatoes, spread them in a single layer and avoid crowding.
- Use sausages you like for best flavor.
- Watch the eggs in the oven. They cook fast and vary by oven.
variation (if any)
- Use chicken or turkey sausages instead of pork.
- Add chopped zucchini or mushrooms with the capsicum.
- Swap streaky bacon for pancetta or omit for a pork-free dish.
- Add a handful of grated cheese on top before the final bake for a cheesy finish.
FAQs
Q: Can I use frozen potatoes?
A: You can, but thaw them first and pat dry. Frozen potatoes add extra moisture.
Q: What if I want firmer egg yolks?
A: Bake the eggs for 9–12 minutes, check after 9 minutes until you get the yolk you like.
Q: Can I make this on the stovetop instead of oven?
A: Yes. Cook potatoes in a large pan until soft and slightly crisp, add vegetables and meats, then make wells and add eggs. Cover and cook until eggs set.
Q: Is this safe to store with the eggs included?
A: It is safer to remove eggs before long storage. Store eggs and hash separately for best quality.
Baked Sausage Breakfast Hash
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Description
A simple and filling one-tray baked sausage breakfast hash with potatoes, capsicum, onion, bacon, and eggs.
Ingredients
- 800g potatoes, peeled, cut into 2cm cubes
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp cooking salt / table salt
- 1 red capsicum / bell pepper, cut into 2.5cm squares
- 1 red onion, cut into 1cm wedges
- Pinch of salt and pepper
- 1 tbsp olive oil
- 100g streaky bacon, cut into 2.5cm squares
- 500g pork sausages (any variety)
- 4 eggs (or as many as you want and can fit)
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional serving)
Instructions
- Set the oven to 200°C/400°F (180°C fan-forced).
- Toss the peeled and cubed potatoes with olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and cooking salt.
- Spread the seasoned potatoes on a lined baking tray.
- Bake in the preheated oven for 15 minutes.
- Toss the red capsicum and red onion with olive oil, salt, and pepper.
- Add the seasoned capsicum and onion to the baking tray.
- Squeeze sausage meat out of casings and scatter bacon pieces over the tray.
- Return the tray to the oven and bake for 20 minutes.
- Remove the tray, toss all ingredients, then bake for an additional 15 minutes.
- Reduce oven temperature to 180°C/350°F (160°C fan).
- Push the hash ingredients aside to make small wells.
- Crack the eggs into the wells carefully.
- Return the tray to the oven and bake for 7 minutes.
- Sprinkle chopped parsley and serve immediately.
Notes
Cool quickly, put in an airtight container, and keep for up to 3 days. You can freeze cooked hash (without eggs) for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 250mg
