Baked Sausage Breakfast Hash
Jul 18, 2025 09:24 AM
This is a big, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked in the oven instead of endless tossing on the stove. Not that I own a skillet big enough to handle this much delicious chaos anyway!
Hash, in cooking, is a jumble of fried meats, potatoes, onions and veg – think corned beef hash. In naughty teenager land, it’s something you puff, not eat.
This recipe’s for the edible kind.
I’m told that hash is one of those dishes that came about as a way to use up leftovers, but it’s so good, I make it intentionally – usually for breakfast or brunch.
The thing is, making a big batch the traditional way – in a skillet, tossing everything to get crispy edges and mingled flavours – just isn’t practical when you’re feeding hearty appetites. With the sheer volume and variety I like in my hash, no pan is big enough without bits flying everywhere.
Solution? Bake it. Eggs and all!
Ingredients:
Seasoned potatoes
- 800g / 1.6lb potatoes , peeled, cut into 2cm / 0.8" cubes
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (sub regular)
- 1/2 tsp dried thyme (sub any dried herb)
- 1/4 tsp onion powder (sub more garlic powder)
- 1/4 tsp garlic powder (sub more onion)
- 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 pork sausages , or any sausage you want
- Eggs – as many as you want! (and can fit)
For serving
- 1 tbsp parsley , roughly chopped (optional garnish)
- Hot buttered toast (optional)
Total Time:
40 minutes
Write a comment
No comments