This Baked Sausage Breakfast Hash is a hearty and flavorful dish that’s perfect for a weekend brunch or a satisfying breakfast-for-dinner meal. It combines crispy seasoned potatoes, tender roasted vegetables, savory sausage, and crispy bacon, all topped with perfectly baked eggs. It’s a one-pan wonder that’s easy to customize and guaranteed to please a crowd.
Why You Will Love This Recipe
- One-Pan Convenience: Everything cooks together in a single baking sheet, minimizing cleanup and maximizing flavor.
- Customizable: Feel free to swap out the vegetables, sausage, or seasonings to suit your preferences.
- Hearty and Filling: This hash is packed with protein, carbs, and healthy fats, making it a satisfying and energy-boosting meal.
- Perfect for a Crowd: Easily doubled or tripled for larger gatherings.
- Delicious Flavor Combination: The combination of crispy potatoes, savory sausage, smoky bacon, and tender vegetables is simply irresistible.
Ingredients:
Seasoned Potatoes:
- 800g / 1.6lb potatoes, peeled, cut into 2cm / 0.8″ cubes (Suitable varieties: Australian Sebago, US Russet, UK Maris Piper, or other starchy or all-rounder potatoes)
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (substitute regular paprika if needed)
- 1/2 tsp dried thyme (substitute any dried herb)
- 1/4 tsp onion powder (substitute more garlic powder)
- 1/4 tsp garlic powder (substitute more onion powder)
- 1/2 tsp cooking salt / table salt
Everything Else:
- 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
- 1 tbsp olive oil
- 100g / 4 oz streaky bacon, cut into 2.5cm/1″ squares
- 500g/ 1 lb good quality pork sausages, or any sausage you prefer
- Eggs – as many as you want! (and can fit on the baking sheet)
For Serving:
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional)
Preparation:
Step 1: Preheat the oven to 200°C / 400°F (180°C fan-forced). Ensure the oven is fully preheated for even cooking.
Step 2: Prepare the potatoes. Peel the potatoes and cut them into roughly 2cm (0.8 inch) cubes. Aim for uniform size to ensure even cooking. Place the cubed potatoes in a large bowl.
Step 3: Season the potatoes. Add 1 1/2 tablespoons of olive oil, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, and 1/2 teaspoon of salt to the bowl with the potatoes. Toss well to ensure the potatoes are evenly coated with the oil and spices. This is crucial for developing a flavorful crust.
Step 4: Bake the potatoes. Spread the seasoned potatoes on a lined baking tray. Choose a tray that’s just big enough to hold everything snugly, rather than spreading the potatoes in a single layer. This helps them steam slightly and become tender before they crisp up. Bake for 15 minutes.
Step 5: Prepare the capsicum and onion. While the potatoes are baking, prepare the capsicum (bell pepper) and red onion. Cut the capsicum into 2.5cm (1 inch) squares and the red onion into 1cm (0.4 inch) wedges.
Step 6: Season the capsicum and onion. In the same bowl used for the potatoes (no need to wash it!), add the cut capsicum and red onion. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
Step 7: Add capsicum and onion to the baking tray. After the potatoes have baked for 15 minutes, remove the tray from the oven. Add the capsicum and onion to the tray, then toss everything together so the vegetables are mixed in with the potatoes.
Step 8: Prepare the sausage and bacon. Remove the sausage meat from its casings by squeezing dollops of it out and dotting them randomly on top of the vegetables and potatoes. Alternatively, you can slice the sausages into small pieces. Scatter the bacon pieces evenly over the tray.
Step 9: Bake the hash. Return the tray to the oven and bake for 35 minutes. After 20 minutes, remove the tray and toss the mixture to ensure even cooking. Continue baking for the remaining 15 minutes, or until the potatoes are soft and the sausage and bacon are cooked through and crispy.
Step 10: Lower the oven temperature. Reduce the oven temperature to 180°C/350°F (160°C fan-forced).
Step 11: Add the eggs. Remove the tray from the oven. Using a spoon, push the potato mixture aside to create wells for the eggs. Crack an egg into each well. You can add as many eggs as you like, depending on the size of your tray and how many people you are serving.
Step 12: Bake the eggs. Return the tray to the oven and bake for 7 minutes, or until the eggs are cooked to your liking. I prefer runny yolks, which means the whites should be just set. If you prefer firmer yolks, bake for a few minutes longer.
Step 13: Serve. Remove the tray from the oven and let it cool slightly. Sprinkle with fresh parsley, if desired. Serve immediately with hot buttered toast on the side, if desired.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve hot, straight from the oven.
- Garnish with fresh parsley or chives.
- Serve with hot buttered toast for dipping into the runny egg yolks.
- Add a dollop of sour cream or Greek yogurt for extra richness.
- Serve with a side of fresh fruit for a balanced meal.
- A sprinkle of hot sauce will add a spicy kick.
Tips:
- For crispier potatoes, soak them in cold water for 30 minutes before roasting. This helps remove excess starch.
- Don’t overcrowd the baking sheet. If necessary, use two baking sheets to ensure everything cooks evenly.
- Adjust the cooking time for the eggs depending on your preference for yolk firmness.
- Use good-quality sausages for the best flavor.
- Feel free to add other vegetables, such as mushrooms, zucchini, or spinach.
- If you don’t have streaky bacon, you can use diced ham or pancetta instead.
- For a vegetarian version, omit the sausage and bacon and add more vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Prep Time:
20 minutes
Cook Time:
57 minutes
Total Time:
77 minutes
Nutritional Information:
Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.
Calories:
Approximately 450-550 per serving (depending on the amount of sausage, bacon, and eggs)
Protein:
25-35g per serving
Sodium:
700-900mg per serving
Conclusion
This Baked Sausage Breakfast Hash is a delightful and versatile recipe that’s perfect for any occasion. Whether you’re looking for a hearty breakfast, a satisfying brunch, or a comforting dinner, this dish is sure to please. Its easy preparation and customizable ingredients make it a winner in any kitchen. Enjoy the delicious combination of crispy potatoes, savory sausage, and perfectly baked eggs!
Questions and Answers about this recipe
Q1: Can I use frozen potatoes for this recipe?
A: While fresh potatoes are recommended for the best texture and flavor, you can use frozen diced potatoes in a pinch. However, be sure to thaw them completely and pat them dry before tossing them with the seasonings. Frozen potatoes may not get as crispy as fresh potatoes.
Q2: Can I prepare this hash ahead of time?
A: You can prep some of the ingredients ahead of time. Peel and cube the potatoes, chop the vegetables, and cut the bacon. Store them separately in the refrigerator. When you’re ready to cook, simply toss everything together and bake as directed. However, it’s best to cook the eggs fresh, as they can become rubbery if reheated.
Q3: What kind of sausage is best for this recipe?
A: The best sausage for this recipe is a matter of personal preference. Pork sausages are a classic choice, but you can also use Italian sausage, chorizo, or even chicken or turkey sausage. Choose a sausage with good flavor and quality for the best results.
Q4: Can I add cheese to this breakfast hash?
A: Absolutely! Cheese is a great addition to this breakfast hash. Sprinkle shredded cheddar, mozzarella, or Monterey Jack cheese over the hash during the last few minutes of baking, or add crumbled feta or goat cheese after it comes out of the oven.
Q5: How do I prevent the eggs from overcooking?
A: To prevent the eggs from overcooking, keep a close eye on them during the last few minutes of baking. The cooking time will depend on your oven and your preference for yolk firmness. If the whites are set but the yolks are still too runny, you can remove the tray from the oven and let it sit for a minute or two before serving. The residual heat will continue to cook the eggs slightly.
