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Sausage Breakfast Hash

Served with dough well-done (toast) and dirty water (coffee), this makes a fun breakfast-for-dinner combo. —Jacob Kitzman, Seattle, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3 tablespoons butter, divided
  • 1 package (20 ounces) refrigerated diced potatoes with onion
  • 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and sliced
  • 1 small green pepper, chopped
  • 1 small sweet red pepper, chopped
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 cup shredded Swiss cheese
  • 8 large eggs
  • 1/4 teaspoon pepper
  • Hot pepper sauce, optional


  • In a large skillet, melt 1 tablespoon butter over medium heat; stir in the potatoes, sausage, green and red peppers, salt and cayenne. Cover and cook until potatoes and vegetables are tender, 12-14 minutes, stirring occasionally. Stir in cheese.
  • In a large skillet, fry eggs in remaining butter as desired. Sprinkle with pepper. Serve eggs with hash and, if desired, pepper sauce.
Nutrition Facts
1 cup potato mixture with 2 eggs: 621 calories, 45g fat (20g saturated fat), 501mg cholesterol, 1251mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 29g protein.

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Average Rating:
  • BobbysChicagoBAbe
    May 27, 2020

    This was better than expected! I didn't add in the peppers, because my daughter and I don't really care for them. Also did as pajamaangel suggested and put the eggs in the indents. Worked well and one less pan to clean!

  • pajamaangel
    Feb 27, 2014

    I cannot honestly rate this the way it is because I switched things up a little bit. I did make the hash browns and sausage with the peppers, but I made indentations in the hash and broke the eggs into them and covered the dish to cook the eggs to over medium. I also sprinkled the whole thing with cheese. This is a great recipe like that!

  • annie1940
    Apr 18, 2013

    Great recipe for a group or even a small family....... yummy