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This Sausage and Potato Breakfast Hash is a hearty and satisfying dish with crispy potatoes, savory smoked sausage, veggies and spices. Easy to make and packed with protein, it’s a delicious way to start your day.

Perfect for brunch, dinner, or a lazy weekend breakfast, this classic breakfast hash is sure to become a new favorite.

Serve with Baked Egg Muffins or fried eggs and a side of fruit for a well rounded, complete meal.

Large skillet filled with smoked sausage, potatoes, bell peppers and onions.
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Why We Love This Breakfast Hash Recipe

  • Versatile – A breakfast hash is easy to customize to suit individual tastes and preferences. You can use any combination of ingredients you like.
  • Great for leftovers – Just dice up leftover veggies and toss them in the skillet!
  • Easy – Just chop up some basic ingredients and saute them in a skillet.
  • Simple ingredients – Fresh vegetables, smoked sausage and potatoes. That’s it!

Breakfast Hash Ingredients

  • Butter and Olive Oil – Real butter will give the best flavor. I use a combination of oil and butter to get the buttery flavor without risking scorching it.
  • Potatoes – My preference is white potatoes or Yukons but you can also use red or russets.
  • Onion
  • Bell Peppers – 2 total, any color you like.
  • Smoked Sausage – Slice the sausage in half lengthwise, then chop into bite sized pieces.
  • Seasoning – Garlic powder, paprika, salt, and pepper.

How To Make Breakfast Hash

See the recipe card below for full, detailed instructions

Step One: Add butter and olive oil to a large skillet over medium heat.

Diced potatoes in a large skillet.

Step Two: Spread diced potatoes evenly in a single layer. Season with salt and cook for 10-15 minutes.

Sausage an onions over potatoes in a skillet.

Step Three: Add onion and sausage and cook for another 3-4 minutes.

Hash with potatoes, sausage, bell peppers and onions.

Step Four: Add bell peppers and seasonings and stir to combine.

Finished dish - breakfast hash with potatoes and sausage.

Step Five: Reduce the heat and cook for about 10 minutes, stirring occasionally, until potatoes are cooked through. Adjust seasonings as desired.

What are the best potatoes to use for hash?

You want to choose a potato variety that will hold its shape well when cooked and not turn mushy. Some good options for breakfast hash include russet, Yukon gold, and red potatoes.

Russet potatoes are a popular choice for breakfast hash because they are high in starch, which gives them a fluffy texture when cooked. However, they can also become a bit mealy if overcooked. Yukon gold potatoes are another good option, as they are creamier and hold their shape well. Red potatoes have a waxy texture and hold their shape well, making them a great option for breakfast hash.

Ultimately, the type of potato you choose for your breakfast hash will depend on your personal preferences and what you have on hand. Just be sure to cut your potatoes into small, evenly sized pieces so that they cook evenly and get crispy in the skillet.


Do you have to cook the sausage first?

When you buy smoked sausage at your grocery store, they are fully cooked! So you could really just heat and eat if you like. Slicing and frying is the best way to caramelize the sausage and add the most flavor, but smoked sausage can also be baked or cooked in a soup.

Can I make this without meat?

Absolutely! Instead of using meat, you can substitute with vegetables such as mushrooms, zucchini, or spinach. You can also add plant-based proteins such as tofu or chickpeas for extra flavor and protein.

Simply cook your chosen vegetables and plant-based proteins in a skillet with diced potatoes and your preferred spices and seasonings. You can also add cheese, avocado, or a fried egg on top for extra flavor and texture.

What is a hash?

A breakfast hash is a hearty and filling dish typically made with diced or shredded potatoes, cooked meat such as bacon or sausage, onions, and other vegetables like bell peppers or mushrooms.

The ingredients are cooked together in a skillet until crispy and golden brown and can be seasoned with herbs and spices for added flavor.

Close up of potato and sausage hash.

Make Ahead and Storage

While breakfast hash is best enjoyed fresh and hot from the skillet, it is possible to make it ahead of time and reheat it later.

Let it cool, and then store it in an airtight container in the fridge for up to 3-4 days. To reheat the hash, you can either microwave it in a covered dish or reheat it in a skillet on the stove over medium heat, stirring occasionally, until heated through.

Keep in mind that reheating breakfast hash may result in some loss of texture and crispiness, but it will still be tasty and satisfying.


You can use any combination of ingredients you like, making it a versatile and adaptable dish.

  • Different meats – Chopped corned beef, chorizo, sausage links, or bacon would be great here.
  • Different vegetables – Try adding spinach or kale at the end, or chop mushrooms, zucchini, or tomatoes to add.
  • Toppings – A fried egg is a classic choice, or you could add shredded cheese or diced avocado.
Plates with helpings of breakfast hash.

More Savory Breakfast Recipes


Smoked Sausage and Potato Hash

4.80 from 10 votes
This Sausage and Potato Breakfast Hash is a hearty and satisfying dish with crispy potatoes, savory smoked sausage, veggies and spices.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings


  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1 pound white potatoes peeled and diced into 1-inch cubes (2-3 medium)
  • salt & pepper to taste
  • 1 small onion diced
  • 1 pound smoked sausage cut in half lengthwise, then sliced
  • 1 red bell pepper seeded and diced
  • 1 green bell pepper seeded and diced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
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  • Add 2 tablespoons of butter and 1 tablespoon of olive to a large skillet over medium heat.
  • Add the cubed potatoes and spread in a single layer.
  • Season with ½ teaspoon salt. Cook for 10-15 minutes, stirring and turning often, until they are a little more than halfway cooked through.
  • Add the onion and sausage and cook for another 3-5 minutes, stirring occasionally.
  • Add the bell peppers, black pepper, garlic powder and paprika to the skillet and stir. Reduce the heat, and continue cooking uncovered until potatoes are cooked through; about 10 minutes.
  • Taste and add more salt and pepper as desired.
  • Garnish with fresh minced parsley and serve immediately. For a hearty breakfast, serve topped with a fried egg.


*I recommend using a nonstick skillet for this recipe, if you have one. A regular cast iron would work great, too. I have had trouble with the potatoes sticking to enameled or stainless steel pans.
Keyword potato hash


Calories: 340kcalCarbohydrates: 19gProtein: 11gFat: 24gSaturated Fat: 9gCholesterol: 64mgSodium: 681mgPotassium: 569mgFiber: 2gSugar: 3gVitamin A: 975IUVitamin C: 47mgCalcium: 21mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Carolyn says:

    Was very good and something different for supper.

    1. Kristin Maxwell says:

      Glad you enjoyed it!

  2. Sharon says:

    Can thawed frozen diced hash brown potatoes be used in this recipe?

    1. Kristin Maxwell says:

      Sure you can use that.

  3. Ethan says:

    My kids loved it!

    1. Kristin says:

      Nice! Thanks for stopping by Ethan.

  4. Deenie says:

    I didn’t feel like going to the grocery, but I had all the ingredients to make this dish. Very tasty….like a hash! Loved it!!!