Sausage Breakfast Hash Recipe

3.5 2 4
Sausage Breakfast Hash Recipe
Sausage Breakfast Hash Recipe photo by Taste of Home
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Sausage Breakfast Hash Recipe

Read Reviews
3.5 2 4
Publisher Photo
Served with dough well-done (toast) and dirty water (coffee), this makes a fun breakfast-for-dinner combo. —Jacob Kitzman, Seattle, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 for 12-14 minutes or until potatoes and vegetables are tender, stirring occasionally. Stir in cheese.
In a large skillet, fry eggs in remaining butter as desired. Sprinkle with pepper. Serve with hash and pepper sauce if desired. Yield: 4 servings.
Originally published as Sausage Breakfast Hash in Simple & Delicious June/July 2012, p28

Nutritional 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.

  • 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
  1. 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 for 12-14 minutes or until potatoes and vegetables are tender, stirring occasionally. Stir in cheese.
  2. In a large skillet, fry eggs in remaining butter as desired. Sprinkle with pepper. Serve with hash and pepper sauce if desired. Yield: 4 servings.
Originally published as Sausage Breakfast Hash in Simple & Delicious June/July 2012, p28

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Reviews forSausage Breakfast Hash

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pajamaangel User ID: 1603339 123248
Reviewed 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!"

MY REVIEW
annie1940 User ID: 6433244 139097
Reviewed Apr. 18, 2013

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

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