Breakfast Sausage Potato Hash

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This hearty breakfast hash is packed with flavorful sausage, potatoes, and aromatic spices.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 508kcal

1 pound Russet potatoes, peeled and diced into small cubes (about 3 to 3½ cups of diced potatoes)
2 Tablespoons olive oil, divided (plus more if needed)
½ teaspoon thyme
½ teaspoon paprika
¼ teaspoon ground black pepper
½ teaspoon kosher salt
1 pound ground breakfast sausage
½ cup diced onion
2 garlic cloves, minced
1 Tablespoon chopped fresh parsley, for garnish
fried eggs, for serving

Get Recipe Ingredients

1. Place the peeled and diced potatoes into a large bowl filled with cold water. Set aside.
In a separate large bowl, whisk together 1 tablespoon of olive oil, thyme, paprika, salt, and pepper.
Drain the potatoes and dry with a paper towel. Add potatoes to the olive oil and spices mixture and toss to coat. Set aside.
In a large cast iron skillet over medium-high heat, add the remaining tablespoon of olive oil.
Once the oil is heated up, add the ground sausage. Stir and break apart the sausage as it cooks for about 3 to 4 minutes, just until all of the sausage has browned.
Once the sausage has browned, add the onions and garlic. Stir together and cook for about 1 minute, just until the onions and garlic are soft and fragrant. Then remove and transfer the sausage mixture to a bowl and set aside.
Add the potatoes to the skillet and cook, stirring regularly to keep the potatoes from sticking to the pan. Cook until the potatoes are to your preferred crispness on the outside and until they are cooked through and fork tender inside. This can take anywhere from 5 to 10 minutes.
Return the seasoned meat with onions and garlic to the skillet. Stir together with the potatoes and cooks together for about 2 minutes.
Garnish with chopped fresh parsley. And serve topped with fried eggs, if desired.

Makes approximately 4 servings

Storage: allow the food to cool down, then store in an airtight container in the refrigerator for up to 3 or 4 days.