Baked Sausage Breakfast Hash Recipe

Introduction

Baked sausage breakfast hash is a hearty, flavorful dish perfect for starting your day right. It combines tender seasoned potatoes, savory sausage, crispy bacon, and fresh veggies all baked together, then topped with eggs cooked to your liking. Cozy, delicious, and easy to prepare.

Ingredients

• 800g / 1.6lb potatoes, peeled, cut into 2cm / 0.8″ cubes (Sebago, russet, Maris Piper, or other starchy potato)
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried thyme (or any dried herb)
• 1/4 tsp onion powder (or more garlic powder)
• 1/4 tsp garlic powder (or more onion powder)
• 1/2 tsp cooking salt / table salt
• 1 red capsicum / bell pepper, cut into 2.5cm / 1″ squares
• 1 red onion, cut into 1cm / 0.4″ wedges
• Pinch of salt and pepper
• 1 tbsp olive oil
• 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares
• 500g / 1 lb good pork sausages, or any sausage you prefer
• Eggs – as many as desired
• 1 tbsp parsley, roughly chopped (optional garnish)
• Hot buttered toast (optional, for serving)

Instructions

1. Step 1: Preheat your oven to 200°C / 400°F (180°C fan-forced). In a bowl, toss the potatoes with olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and salt. Spread them on a lined baking tray, snug but not spread out in a single layer.
2. Step 2: Bake the potatoes for 15 minutes to start softening them.
3. Step 3: While potatoes bake, toss the capsicum and red onion in the same bowl with 1 tbsp olive oil, salt, and pepper. Add these to the tray and toss together with the potatoes.
4. Step 4: Remove sausage meat from casings by squeezing dollops onto the tray. Scatter bacon pieces evenly over the vegetables and potatoes.
5. Step 5: Return the tray to the oven and bake for 35 minutes total. Toss everything after 20 minutes to ensure even cooking, then continue baking until potatoes are soft.
6. Step 6: Reduce oven temperature to 180°C / 350°F (160°C fan). Create small wells in the hash and carefully crack your eggs into these spaces.
7. Step 7: Bake for 7 minutes, or until the eggs reach your preferred doneness—runny yolks and just-set whites work beautifully.
8. Step 8: Scatter chopped parsley over the dish before serving. Enjoy with hot buttered toast if you like!

Tips & Variations

• Use starchy potatoes like russets or Maris Piper for fluffy insides; waxy potatoes won’t soften as well.
• Choose high-quality sausages with visible fat specks for better flavor and texture.
• Don’t spread ingredients too thin on the tray—keeping them snug encourages flavors to mingle like a traditional pan-cooked hash.
• For make-ahead convenience, bake everything except the eggs, then cool, cover, and refrigerate overnight. Reheat before adding eggs and finishing in the oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C / 350°F (160°C fan) for about 10 minutes before adding fresh eggs to bake. The hash also freezes well for up to 3 months, but avoid freezing cooked eggs as whites can become rubbery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage for this recipe?

Absolutely! Any pork sausages or your favorite variety will work. Just aim for good-quality sausages with higher meat content for the best taste.

How do I make sure the eggs are perfectly cooked?

Bake the eggs for about 7 minutes at 180°C / 350°F (160°C fan) for runny yolks with set whites. Adjust the time if you prefer firmer yolks.

Baked Sausage Breakfast Hash Recipe

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★★★★★

4.5 from 147 reviews

• Author: Jack
• Total Time: 1 hour 12 minutes
• Yield: 5 servings 1x

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Description

This Baked Sausage Breakfast Hash is a hearty, flavorful one-pan breakfast perfect for weekend mornings or meal prep. Tender seasoned potatoes combined with roasted capsicum, onion, juicy pork sausages, and crispy bacon come together in a rustic oven bake. Finished with baked eggs cracked right into the hash, this recipe delivers a warm and satisfying start to your day with minimal cleanup.

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Ingredients

Scale 1x2x3x

Seasoned Potatoes

• 800g (1.6lb) potatoes, peeled and cut into 2cm (0.8″) cubes (Sebago, Russet, Maris Piper, or another starchy/all-rounder potato)
• 1 1/2 tbsp olive oil
• 1/2 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried thyme (or any dried herb)
• 1/4 tsp onion powder (or more garlic powder)
• 1/4 tsp garlic powder (or more onion powder)
• 1/2 tsp cooking/table salt

Other Ingredients

• 1 red capsicum (bell pepper), cut into 2.5cm (1″) squares
• 1 red onion, cut into 1cm (0.4″) wedges
• Pinch of salt and pepper
• 1 tbsp olive oil
• 100g (4 oz) streaky bacon, cut into 2.5cm (1″) squares
• 500g (1 lb) good quality pork sausages (any type you prefer)
• Eggs – as many as you want and can fit

For Serving (Optional)

• 1 tbsp parsley, roughly chopped (for garnish)
• Hot buttered toast

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Instructions

1. Preheat Oven: Set your oven to 200°C (400°F) or 180°C (356°F) fan-forced to prepare for baking the potatoes and other ingredients.
2. Prepare Seasoned Potatoes: In a bowl, toss the peeled and cubed potatoes with 1 1/2 tablespoons olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and salt until evenly coated. Spread the potatoes snugly—not in a single layer—on a lined baking tray designed to just fit all ingredients together to encourage flavor mingling. Bake for 15 minutes.
3. Toss Capsicum and Onion: While the potatoes bake, use the same bowl to toss the diced red capsicum and red onion wedges with 1 tablespoon olive oil, a pinch of salt, and pepper. Add these to the baking tray with the partially cooked potatoes and toss everything together gently to combine.
4. Add Sausage and Bacon: Remove casings from the pork sausages by squeezing out dollops of sausage meat and randomly dot them over the vegetable and potato mixture on the tray. Scatter cut bacon pieces evenly on top.
5. Bake Hash: Return the tray to the oven and bake for 20 minutes. Remove the tray, toss the contents to ensure even cooking, then continue baking for another 15 minutes or until the potatoes are soft when pierced with a fork.
6. Lower Oven Temperature: Reduce the oven temperature to 180°C (350°F) or 160°C (320°F) fan-forced to prepare for baking the eggs.
7. Add Eggs: Using a spoon, push the potato mixture aside creating wells on the tray. Crack eggs into these wells, spacing as many as fit comfortably. Return the tray to the oven and bake for 7 minutes or until the eggs are cooked to your preference—runny yolks or firm whites.
8. Serve: Sprinkle chopped parsley over the entire dish for freshness and color. Serve immediately with hot buttered toast if desired.

Notes

• Potato Type: Use starchy or all-rounder potatoes like Sebago, Russet, or Maris Piper for soft and fluffy texture. Avoid waxy potatoes as they do not soften as well.
• Sausage Quality: Choose sausages with visible fat specks for better flavor and quality. Avoid uniform pink sausages which often contain fillers. Aim for at least 85% meat content or consult your butcher.
• Tray Size: Opt for a baking tray about 40 x 28.5 x 2.5 cm (15 x 10.5 x 1″) so ingredients fit snugly for better mingling of flavors rather than a single thin layer.
• Make Ahead: Prepare the hash up to the egg step, cool uncovered, then cover and refrigerate overnight. Reheat at 180°C (350°F) for about 10 minutes before adding eggs and baking again.
• Storage: Leftovers keep for 3 days in the fridge or up to 3 months frozen (without eggs). Eggs can become rubbery when frozen.
• Serving Suggestion: Use leftovers for breakfast burritos with cheese for a delicious variation.

• Prep Time: 15 minutes
• Cook Time: 57 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American/Australian inspired

Keywords: baked sausage hash, breakfast hash, sausage and potatoes, baked eggs, oven breakfast, breakfast skillet alternative