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Baked Sausage Breakfast Hash Recipe

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4.4 from 35 reviews

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.

Ingredients

Units Scale

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

  1. Preheat the oven: Set the oven to 200°C/400°F (180°C fan-forced) to prepare for baking the hash.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Lower oven temperature: Reduce oven temperature to 180°C/350°F (160°C fan).
  8. 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.
  9. 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.

Find it online: https://stoveandlove.com/baked-sausage-breakfast-hash-recipe/