If you’re on the hunt for a cozy, crowd-pleasing breakfast that doesn’t hog your stove top, I’ve got you covered with this Baked Sausage Breakfast Hash Recipe. It’s the kind of dish that fills your kitchen with those irresistible morning aromas while baking itself to golden, crispy perfection. Plus, it’s a one-pan wonder that feels like a labor of love without the fuss—trust me, you’ll want to make this your go-to weekend brunch or even a comforting weekday treat!
Why You’ll Love This Recipe
- Simple One-Pan Cooking: Everything bakes together, so cleanup is a breeze and you get perfect mingling of flavors.
- Perfectly Crispy Potatoes: The secret blend of spices with starchy potatoes makes each bite golden and delicious.
- Customizable & Flexible: Use your favorite sausages and toss in extra veggies or herbs to make it your own.
- Family-Friendly: This dish hits the spot for kids and adults alike—great for feeding a crowd or meal prepping.
Ingredients & Why They Work
This Baked Sausage Breakfast Hash Recipe is built around simple, hearty ingredients that work in harmony. The potatoes provide a fluffy base, the sausages bring savory richness, and the veggies add bursts of sweetness and texture. Using a mix of herbs and spices rounds it all off with depth that you can tweak to your liking.
- Potatoes: Choose starchy potatoes like Russets or Sebago; they crisp up so nicely in the oven without getting soggy.
- Olive Oil: Helps the potatoes and veggies brown beautifully and adds a subtle richness.
- Smoked Paprika & Dried Thyme: These add a warm, smoky, herby flavor that really elevates simple potatoes.
- Red Capsicum (Bell Pepper): Adds sweetness and color that lightens the dish both visually and flavor-wise.
- Red Onion: Brings a savory bite that softens perfectly when baked.
- Bacon: Adds a wonderful smoky crunch and salty hit that’s hard to resist.
- Pork Sausages: Essential for that hearty, meaty flavor; I like to squeeze the sausage meat out to get lovely pockets of it all over.
- Eggs: The crown jewel—baking the eggs right on top makes everything a bit more special.
- Parsley (optional): I add fresh parsley at the end for a touch of green freshness and color contrast.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Baked Sausage Breakfast Hash Recipe is how adaptable it is. Over the years, I’ve learned to tweak it based on whatever leftovers or cravings I have, and honestly, that makes it even more fun to whip up.
- Vegetable Variations: I sometimes swap the capsicum for zucchini or mushrooms, depending on the season and what’s in my crisper drawer. It keeps the dish feeling fresh every time.
- Spice It Up: Throw in some chili flakes or swap smoked paprika for chipotle powder if you love a smoky kick—I certainly do!
- Meat Alternatives: If you want to lighten it up or cater to different diets, turkey or chicken sausages work well too, though pork sausage definitely brings that classic flavor.
- Make It Vegan: Try swapping the sausage and bacon for plant-based alternatives and add extra veggies or beans for protein—still delicious and hearty!
Step-by-Step: How I Make Baked Sausage Breakfast Hash Recipe
Step 1: Prep and Season the Potatoes
First things first: peel and cube your potatoes into about 2cm chunks—that size crisps up nicely without drying out. Toss them with olive oil, smoked paprika, dried thyme, onion and garlic powders, plus a good pinch of salt. Don’t be shy here—seasoning the potatoes well is what makes the whole dish sing. Spread them snugly (not too spread out, or they’ll dry) on a lined baking tray, and pop them in the oven to bake for 15 minutes at 200°C/400°F. This jumpstarts that gorgeous golden crust you want.
Step 2: Add Peppers, Onions, Sausage, and Bacon
While the potatoes start roasting, toss your chopped bell peppers and onion wedges in olive oil, salt, and pepper—use the same bowl you used for the potatoes to save time and dishes. After the initial 15 minutes, add the peppers and onions to the tray and toss everything together gently so the veggies mingle with those partially cooked potatoes.
Next comes the fun part: squeeze the sausage meat out of casings in dollops randomly over the tray—don’t worry about perfection, it looks rustic and delicious. Scatter the bacon pieces on top too. Back in the oven for 35 minutes total—toss everything halfway through at 20 minutes for even cooking. You’re aiming for tender potatoes and crispy edges.
Step 3: Crack Eggs and Finish Baking
Lower the oven temp to 180°C/350°F (or 160°C fan). Push the hash mixture aside in a few spots to make ‘wells’ for your eggs. Carefully crack your eggs into these holes—this part feels fancy but is super straightforward! Return the pan to the oven and bake for about 7 minutes, or until the eggs are set to your liking. Runny yolks? Stick to 7 minutes. Prefer firm eggs? Give them a few extra minutes.
Step 4: Garnish and Serve Warm
Once out of the oven, sprinkle the whole tray with roughly chopped fresh parsley for brightness and serve immediately. Hot buttered toast on the side rounds out this breakfast feast so well.
Pro Tips for Making Baked Sausage Breakfast Hash Recipe
- Use Starchy Potatoes: I’ve done this recipe with waxy potatoes before and the texture just wasn’t as fluffy inside, so Russets or Sebago work best for crispiness and tenderness.
- Don’t Overcrowd the Tray: Keep the hash ingredients snug but not piled high—this helps everything roast evenly and get those golden edges.
- Squeeze the Sausage Meat: Releasing the sausage from casings like this lets the meat cook in craggy pockets on the tray, giving a fantastic texture.
- Timing is Everything: Toss the hash at the 20-minute mark to prevent sticking and ensure even cooking—this small step really pays off.
How to Serve Baked Sausage Breakfast Hash Recipe
Garnishes
Fresh parsley is my go-to for garnish; it adds a pop of color and a fresh herbal note that balances the richness of the sausage and bacon. Sometimes, I like to add a sprinkle of shredded cheddar or a dash of hot sauce if we’re craving some heat, too.
Side Dishes
I often serve this hash alongside hot buttered toast or crusty bread to soak up those runny eggs and flavorful juices. A simple side of fresh fruit or a light green salad also complements the savory, hearty main beautifully, especially if you want something lighter.
Creative Ways to Present
For special occasions, I like to serve this hash in cast-iron skillets, plating the eggs right in their wells—everyone gets a personal skillet, which makes it feel extra cozy and festive. You could also add dollops of sour cream or avocado slices on top to jazz things up.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 3 days. Because this hash gets a bit softer as it cools, I find it tastes best reheated rather than cold.
Freezing
This recipe does freeze well, though I recommend freezing before adding eggs. Portion the cooked hash into freezer-safe containers or bags, and it will keep for up to 2 months. Just defrost overnight in the fridge before reheating.
Reheating
To reheat, I spread the leftover hash on a baking sheet and warm it in a 180°C (350°F) oven until heated through and crispy again, about 15 minutes. For the eggs, I crack fresh ones on top after reheating or warm leftovers gently in the microwave if you’re short on time.
FAQs
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Can I make Baked Sausage Breakfast Hash Recipe vegetarian?
Absolutely! Just swap the pork sausages and bacon for your favorite plant-based alternatives. You can add extra veggies like mushrooms, zucchini, or chickpeas for more texture and protein. The spices and potatoes will still deliver all that comforting flavor.
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What type of potatoes should I use for the best texture?
I recommend using starchy potatoes like Russets (US), Sebago (Australia), or Maris Piper (UK). These varieties crisp up beautifully on the outside while staying soft and fluffy inside—perfect for hash.
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Can I prepare this recipe ahead of time?
You can prep the potatoes and seasonings in advance and store them in the fridge ready to bake. However, I suggest baking the eggs fresh so they’re perfectly runny or cooked to your taste. The hash itself stores and freezes well without eggs.
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How do you prevent the hash from getting soggy?
Use enough oil to coat the potatoes and veggies lightly, avoid overcrowding the tray, and toss the hash halfway through cooking to promote even browning. This way, everything crisps up nicely without steaming.
Final Thoughts
I honestly can’t recommend this Baked Sausage Breakfast Hash Recipe enough—there’s something so satisfying about pulling a piping hot tray out of the oven, filled with crispy potatoes, juicy sausage, and perfectly baked eggs. It’s comfort food at its easiest and most adaptable. I love how hands-off it is, freeing me up to enjoy a real breakfast with loved ones rather than standing over the stove. Give it a try this weekend—you might just find your new favorite breakfast ritual!
PrintBaked Sausage Breakfast Hash Recipe
A flavorful and hearty baked sausage breakfast hash featuring seasoned potatoes, bell peppers, onions, juicy pork sausages, and crispy bacon. Topped with baked eggs and optionally served with fresh parsley and hot buttered toast, this dish is perfect for a satisfying morning meal or brunch.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Total Time: 1 hour 12 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: International
Ingredients
Seasoned Potatoes
- 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
Vegetables and Meat
- 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)
Eggs and Garnish
- 4 eggs (or as many as you want and can fit)
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional serving)
Instructions
- Preheat the oven: Set the oven to 200°C/400°F (180°C fan-forced) to prepare for baking the hash.
- Season the potatoes: 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.
- Bake potatoes: 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.
- Prepare vegetables: While the potatoes bake, toss the red capsicum and red onion in the same bowl with olive oil, salt, and pepper for seasoning.
- Add vegetables and meat: 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.
- Bake hash further: 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.
- Lower oven temperature: Reduce oven temperature to 180°C/350°F (160°C fan).
- Add eggs: 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.
- Serve: Sprinkle chopped parsley over the baked hash for freshness and serve immediately with optional hot buttered toast alongside.
Notes
- Use starchy or all-purpose potatoes such as Sebago, russet, or Maris Piper for best texture in the hash.
- You can substitute the sausages with any variety you prefer, including chicken or vegetarian options.
- Do not spread the potatoes in a single layer; a snug fit on the tray ensures better roasting and caramelization.
- If desired, adjust seasoning herbs like thyme or paprika according to taste.
- Cooking times may vary slightly depending on oven type and size of diced ingredients—test potatoes for tenderness.
- Egg cooking time can be adjusted to suit preference: less time for runny yolks, more time for firmer yolks.
- Adding fresh parsley at the end adds a pop of color and fresh flavor but can be omitted if unavailable.
