This hearty and savory sausage and egg breakfast hash makes a perfect all-in-one breakfast, or a delicious eggy brunch side dish that’s perfect to feed a crowd.
I don’t know about you, but as soon as spring is in the air, I start thinking about eggs.
I mean there’s the whole Easter thing, of course. But springtime also feels like the best time for relaxing weekend breakfasts and brunches. The kind with a bouquet of tulips and a Sunday crossword puzzle on the table.
(Or a couple of screaming kids that have been cooped up in the house for too many months. Spring fever is REAL.)
Whatever your weekends look like, this sausage and egg breakfast hash is the perfect egg dish to serve!
It’s made in one skillet in about 30 minutes. Here’s the step-by-step.
How to Make Sausage and Egg Breakfast Hash
- Start by heating 1 tablespoon of olive oil in a large cast iron or non stick skillet. Cook the sausage, breaking it up with a spoon, until fully cooked. Remove the sausage and set it aside, leaving the drippings in the pan. *Note: I used a honey garlic pork sausage, but you can use any fresh sausage you like.
- Add the diced potatoes to the pan and cook, stirring occasionally, until tender.
- Add the peppers, onions and garlic and sprinkle with a pinch of salt and pepper.
4. Cook the vegetables until softened.
5. Add the sausage back to the pan.
6. In a medium bowl, combine the eggs, milk, and grated cheddar.
7. Pour the egg mixture into the skillet. At this point, I like to cover the skillet for a couple of minutes to let the eggs set a bit before stirring to scramble. Cook the eggs to the hardness or softness you prefer.
8. I like to sprinkle the hash with green onions or parsley before serving for a little color, as well as a little extra cheese.
You can serve this right away, or put a lid on it to keep it warm if you’re making something else.
And speaking of “something else”…
What to serve with this hash
A plate of this sausage and egg breakfast hash on its own with a cup of strong coffee is pretty much as good as weekends get, in my book.
But I also love to serve it alongside something sweet like this slow cooker pumpkin pie French toast, or these caramel apple pancakes.
Or if you want to make this hash the main dish, you can whip up some banana bread muffins, cinnamon sugar banana doughnuts, or honey cinnamon scones ahead of time and simplify your life.
It’s the perfect brunch or breakfast dish to feed a crowd. If you don’t feel like standing over the stove flipping omelets while everyone’s waiting at the table, this is the egg dish for you!
You can just whip up a big skillet of this eggy hash and put the whole pan on the table for everyone to serve themselves.
Not that eggs are JUST for breakfast ;). Personally, I could probably eat breakfast food for every single meal. In fact, with a simple green salad on the side, I’ve called a big pan of this breakfast hash “dinner” more than once.
Sausage and Egg Breakfast Hash
- 1 tablespoon olive oil
- 8 oz fresh sausage links any flavor
- 2 cups diced red or yellow potatoes
- 1/2 a medium onion chopped
- 1 clove garlic minced
- 1/2 red bell pepper chopped
- 8 large eggs
- 4 tablespoons milk
- 1 cup shredded cheddar cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh pepper
- In a large cast iron or nonstick skillet, heat the olive oil over medium heat. Add the sausage and stir frequently, breaking it up with a wooden spoon, until fully cooked. Remove the sausage to a plate with a slotted spoon, leaving the drippings in the pan.
- Add the diced potatoes and cook, stirring occasionally until tender, about 7-8 minutes. Add the onion, garlic and red pepper, and a pinch of salt and pepper. Continue cooking 3-4 more minutes until softened. Add the sausage back to the pan.
- In a medium bowl, whisk together the eggs, milk, cheese, and another pinch of salt and pepper.
- Add the egg mixture to the pan and cover for a minute or two to set the eggs a bit. Stir to finish cooking and scrambling the eggs. Sprinkle with green onions or parsley and some extra grated cheese before serving, if desired.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.
ceci prietoMay 8, 2020 at 6:28 pm
This is for the Cuban Pork Shoulder. Marinating and waiting to put it in the oven tomorrow. I am also Cuban-American 2nd generation. Grew up on this pork shoulder. I have a question …all the Cuban Grandmas and Moms say cook this with the fat side(scored) up low and slow as you recommend. Why do you flip it late? Difficult to do because it is hot and difficult to manipulate?
Coco and AshMay 9, 2020 at 1:59 pm
Hi Ceci, it’s easy to do if you just bring it to the stove top and use tongs. Then place it back in the oven and let the skin get nice and crispy! 😀
Overnight Cinnamon Rolls - with cream cheese icing - Coco and AshOctober 20, 2021 at 8:24 pm
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