Baked Sausage Breakfast Hash
A savory, oven-baked breakfast hash featuring juicy sausages, crispy potatoes, and colorful vegetables. High in protein and fiber, this one-pan meal is quick, satisfying, and perfect for everyday breakfast or brunch. Top with eggs for extra richness and enjoy a hearty, nutritious start to your day.
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.
