This hearty baked sausage breakfast hash is a one-pan wonder, loaded with protein-rich sausages, fiber-packed potatoes, and colorful vegetables.
Brimming with healthy fats from olive oil and moderate sodium, it makes a nutritious, filling meal that’s perfect for busy mornings or meal prep.
Easy to assemble and oven-baked, it delivers a satisfying breakfast with minimal cleanup.
Baked Sausage Breakfast Hash
Equipment
- 1 large baking tray (approx. 40 x 28 cm / 15 x 11 in)
- Knife and cutting board
- Mixing bowl
- Measuring Spoons and Cups
- Oven
Ingredients
Seasoned Potatoes:
- 800 g 1.6 lb starchy potatoes, peeled and diced into 2 cm cubes
- 1½ tbsp olive oil
- ½ tsp smoked paprika or regular paprika
- ½ tsp dried thyme or any dried herb
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ½ tsp salt
Vegetables & Seasoning:
- 1 red bell pepper cut into 2.5 cm squares
- 1 red onion cut into 1 cm wedges
- 1 tbsp olive oil
- Pinch of salt and pepper
Protein:
- 100 g 4 oz streaky bacon, cut into 2.5 cm squares
- 500 g 1 lb pork sausages, or preferred variety
- Eggs – 4–5 or as desired
For Serving:
- 1 tbsp fresh parsley roughly chopped (optional)
- Hot buttered toast optional
Instructions
- Preheat the Oven: Begin by setting your oven to 200°C (400°F) or 180°C for fan-forced ovens. Preheating ensures your potatoes start cooking immediately and develop a golden, slightly crisp exterior while the vegetables and meat cook alongside. A properly preheated oven is key for even cooking and a perfect texture.
- Prepare and Season Potatoes: Peel the potatoes and cut them into roughly 2 cm (¾–1 inch) cubes for even cooking. Place the cubes in a large mixing bowl and drizzle with 1½ tablespoons of olive oil. Sprinkle over ½ teaspoon smoked paprika (or regular if unavailable), ½ teaspoon dried thyme, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and ½ teaspoon salt. Toss everything thoroughly so each potato cube is evenly coated with oil and spices, ensuring maximum flavor in every bite.
- Bake the Potatoes: Line a large baking tray (around 40 x 28 cm / 15 x 11 inches) with parchment paper to prevent sticking. Spread the seasoned potatoes onto the tray in a snug arrangement — not too spread out, as a tighter arrangement helps the potatoes caramelize while mingling flavors with the other ingredients. Place the tray in the preheated oven and bake for 15 minutes. This initial roasting softens the potatoes slightly, creating a fluffy interior while preparing them for the next layers.
- Prepare Vegetables: While the potatoes are roasting, prepare the vegetables. Dice the red bell pepper into 2.5 cm (1 inch) squares and slice the red onion into 1 cm (0.4 inch) wedges. Use the same bowl that held the potatoes (no need to wash it), drizzle 1 tablespoon of olive oil over the vegetables, and add a pinch of salt and pepper. Toss gently to coat the vegetables evenly with oil and seasoning, which will enhance their natural sweetness when baked.
- Add Vegetables to Potatoes: Remove the tray from the oven carefully. Add the seasoned bell peppers and onions to the tray, spreading them evenly among the partially baked potatoes. Using a spatula or your hands (if cooled slightly), gently toss the vegetables with the potatoes, ensuring a harmonious mix of flavors.The snug arrangement allows the vegetables to roast in their natural juices while mingling with the potatoes’ seasoning.
- Prepare Sausage and Bacon: Now, handle the protein components. For the sausages, cut open the casings and squeeze out the meat into small dollops across the tray. This creates pockets of rich sausage flavor throughout the hash. Scatter the bacon pieces evenly on top. The bacon will crisp as it bakes, and its fat will help flavor the potatoes and vegetables. Ensure the sausage and bacon are evenly distributed for consistent cooking.
- Bake Potatoes, Vegetables, and Meat: Return the tray to the oven and bake for 35 minutes at 200°C (400°F). After the first 20 minutes, carefully remove the tray and use a spatula to toss everything gently. This ensures even cooking, browning, and prevents sticking. Return the tray to the oven for the remaining 15 minutes until the potatoes are soft and golden, and the bacon is crispy. This step creates a harmonious blend of roasted flavors and textures.
- Prepare for Eggs: Once the potatoes, vegetables, and meat are baked, reduce the oven temperature to 180°C (350°F) or 160°C fan-forced. Using a spatula or the back of a spoon, push aside sections of the hash to create small wells in which the eggs will cook. This allows the eggs to remain intact while mingling their richness with the hash.
- Crack and Bake Eggs: Carefully crack one egg into each prepared well, ensuring the yolks remain whole. Return the tray to the oven and bake for approximately 7 minutes, or until the egg whites are set to your liking. For slightly runny yolks, check frequently after 6 minutes. The eggs add a creamy texture that complements the savory sausage, bacon, and roasted vegetables perfectly.
- Garnish and Serve: Once the eggs are cooked, remove the tray from the oven. Sprinkle roughly chopped fresh parsley over the top for a pop of color and freshness. Serve immediately, ideally with hot buttered toast or alongside your favorite breakfast condiments. The dish is best enjoyed warm, with the combination of soft potatoes, crispy bacon, savory sausage, roasted vegetables, and creamy eggs creating a perfectly balanced breakfast.
Notes
- Potato choice matters – Use starchy or all-purpose potatoes such as russet, Sebago, or Maris Piper. These varieties roast well, becoming tender inside while developing a lightly crisp exterior. Waxy potatoes can turn gummy and won’t achieve the same fluffy texture.
- Sausage selection – Look for sausages with visible fat specks for rich flavor and moist texture. Avoid highly processed or uniform pink sausages, which often contain fillers. Ask your butcher for fresh, high-meat-content sausages for the best results.
- Tray size considerations – Choose a tray that is snug but not overcrowded. A compact arrangement ensures flavors mingle while roasting rather than drying out. A tray roughly 40 x 28 cm (15 x 11 in) works perfectly.
- Egg cooking tips – Eggs can be cooked to your preference; 7 minutes in a 180°C oven yields slightly runny yolks, while longer baking fully sets them.
Chef’s Secrets: Maximizing Flavor And Texture
To elevate this baked breakfast hash, start with seasoning each component individually.
Toss the potatoes with olive oil and spices before roasting—they’ll absorb the flavors deeply.
Creating small wells for the eggs ensures even cooking and prevents yolks from breaking.
Using a combination of sausages and streaky bacon introduces layered flavors and textures, while tossing the hash halfway through baking promotes even browning and caramelization.
Lastly, avoid overcrowding the tray; leaving a little space allows air to circulate for crisp, tender potatoes.
Serving Suggestions: Perfect Pairings For Hash
Serve this hash straight from the oven for maximum warmth and freshness.
A sprinkle of chopped fresh parsley or chives adds color and a hint of herbal brightness.
For an extra indulgent touch, accompany with hot buttered toast or crusty bread.
You can also serve it with a side of sautéed greens, roasted tomatoes, or a light avocado salad for added nutrition.
This hash works well for brunch gatherings or family breakfasts, making it both visually appealing and satisfying.
Storage Tips: Keeping Hash Fresh Longer
This hash can be partially prepared in advance for convenience.
Roast the potatoes, vegetables, and meat, but hold off on adding the eggs.
Store cooled hash in an airtight container in the refrigerator for up to 3 days.
Reheat in a preheated oven at 180°C (350°F) for 10 minutes before adding fresh eggs.
While the fully cooked hash can be frozen without eggs for up to 3 months, avoid freezing dishes containing eggs as the whites become rubbery.
Frequently Asked Questions
1. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes roast beautifully, adding a naturally sweet flavor. Keep in mind they may cook faster, so monitor baking time to prevent over-softening.
2. Can I make this recipe vegetarian?
Absolutely. Replace sausages and bacon with plant-based alternatives, such as seasoned tofu, tempeh, or vegan sausage. Add extra vegetables like mushrooms or zucchini for added texture and flavor.
3. How do I ensure eggs don’t overcook?
Create wells in the hash and crack eggs directly into them. Bake at a slightly lower temperature (180°C / 350°F) and check after 6–7 minutes for runny yolks. Remove earlier or bake longer depending on preference.
4. Can I prepare this ahead for meal prep?
Yes! Roast the potatoes, vegetables, and meat, then cool and store in an airtight container in the fridge. Add eggs just before serving, or reheat in the oven and crack eggs in to finish baking.
5. What is the best type of tray to use?
Use a shallow, medium-sized baking tray that is large enough to hold the hash snugly but not spread too thin.
A tray around 40 x 28 cm (15 x 11 in) ensures even roasting and flavor melding. Avoid overly deep trays as they may trap steam and prevent crisping.
