Crispy Breakfast Hash With Sausage and Eggs

Imperial August 8, 2026August 8, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Quick Ingredients

1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch cubes
1 teaspoon kosher salt, divided, plus salt for the potato water
2 tablespoons olive oil, divided
12 ounces fully cooked smoked sausage, sliced into 1/2-inch rounds
1 medium yellow onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 large eggs
2 tablespoons chopped fresh parsley
2 scallions, thinly sliced

Do This

1. Boil the potatoes in salted water for 6 minutes, then drain and let them steam-dry for 5 minutes.
2. Brown the sausage in 1 tablespoon olive oil over medium-high heat for 4 to 5 minutes; transfer it to a plate.
3. Add the remaining oil and potatoes; cook for 10 to 12 minutes, turning occasionally, until deeply golden and crisp.
4. Add the onion and bell peppers; cook for 5 minutes, then stir in the garlic, paprika, thyme, salt, and pepper.
5. Return the sausage to the skillet, make four wells, and crack one egg into each well.
6. Cover and cook over medium-low heat for 5 to 7 minutes, until the whites are set and the yolks remain runny; garnish and serve.

Why You’ll Love This Recipe

Crispy potatoes, smoky sausage, sweet peppers, and rich egg yolks come together in every bite.
The entire meal is finished in one skillet, making serving and cleanup simple.
Parboiling the potatoes gives them fluffy centers and reliably crisp, golden edges.
It is hearty enough for a weekend breakfast but easy enough for brunch or breakfast-for-dinner.

Grocery List

Produce: 1 1/2 pounds Yukon Gold potatoes, 1 medium yellow onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 head garlic, 1 small bunch fresh parsley, and 1 bunch scallions
Dairy and Eggs: 4 large eggs
Meat: 12 ounces fully cooked smoked sausage
Pantry: Olive oil, kosher salt, ground black pepper, smoked paprika, and dried thyme

Full Ingredients

For the Crispy Potato Hash

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 3/4-inch cubes
Water, as needed for boiling
1 tablespoon kosher salt for the potato water
2 tablespoons olive oil, divided
12 ounces fully cooked smoked sausage, cut into 1/2-inch rounds
1 medium yellow onion, cut into 1/2-inch dice
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 medium green bell pepper, seeded and cut into 1/2-inch dice
2 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper

For the Eggs and Garnish

4 large eggs
2 tablespoons finely chopped fresh parsley
2 scallions, thinly sliced

Crispy Breakfast Hash With Sausage and Eggs – Closeup

Step-by-Step Instructions

Step 1: Parboil the potatoes

Place the cubed potatoes in a medium saucepan and add enough cold water to cover them by 1 inch. Stir in 1 tablespoon kosher salt. Bring the water to a full boil, approximately 212°F, over high heat. Once boiling, cook the potatoes for 6 minutes. They should be slightly tender around the edges but still firm in the center.

Drain the potatoes thoroughly in a colander. Spread them out on a clean kitchen towel or rimmed baking sheet and let them steam-dry for 5 minutes. Removing this surface moisture is important because dry potatoes brown and crisp more effectively.

Step 2: Brown the smoked sausage

Heat a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil, followed by the sausage rounds in a single layer. Cook for 4 to 5 minutes, turning once, until the sausage is browned on both sides and heated to at least 165°F. Transfer the sausage to a plate, leaving the flavorful drippings in the skillet.

Step 3: Crisp the potatoes

Add the remaining 1 tablespoon olive oil to the hot skillet, then carefully add the drained potatoes. Spread them into an even layer and season with 1/2 teaspoon kosher salt. Cook over medium-high heat for 10 to 12 minutes. Leave the potatoes undisturbed for about 3 minutes at a time before turning them with a wide spatula. This contact time creates deeply golden, crisp surfaces while the centers remain soft and fluffy.

Step 4: Cook the onions and peppers

Reduce the heat to medium. Add the diced onion, red bell pepper, and green bell pepper to the potatoes. Cook for 5 minutes, stirring every 1 to 2 minutes, until the onion begins to turn translucent and the peppers are tender but still colorful.

Add the minced garlic, smoked paprika, dried thyme, remaining 1/2 teaspoon kosher salt, and black pepper. Stir gently for 30 seconds, just until the garlic and spices become fragrant. Avoid cooking the garlic for too long, as it can burn quickly.

Step 5: Reheat the sausage and shape the hash

Return the browned sausage and any juices from the plate to the skillet. Fold everything together carefully so the potatoes retain their shape. Cook for 2 minutes, or until the sausage is hot and the seasonings are evenly distributed. Taste one potato and adjust the salt if needed.

Spread the hash into an even layer. Using the back of a spoon, make four wells in the mixture, spacing them evenly around the skillet. Each well should be wide enough to hold one egg without the white spreading too far.

Step 6: Cook the eggs

Reduce the heat to medium-low. Crack one egg into a small bowl, then gently slide it into a well; repeat with the remaining eggs. Cover the skillet with a fitted lid and cook for 5 to 7 minutes. Begin checking at 5 minutes. The eggs are ready when the whites are opaque and completely set but the yolks still move slightly when the pan is gently shaken.

For jammy yolks, cook for 7 to 8 minutes. For firm yolks, cook for 9 to 10 minutes. If serving young children, older adults, pregnant people, or anyone with a weakened immune system, use pasteurized eggs or cook the eggs until both the whites and yolks reach 160°F.

Step 7: Garnish and serve

Remove the skillet from the heat and sprinkle the hash with the chopped parsley and sliced scallions. Serve immediately while the potatoes are crisp and the yolks are warm and runny. Encourage everyone to break a yolk over the hash so it coats the smoky sausage, vegetables, and potatoes like a rich sauce.

Pro Tips

Use the right potatoes: Yukon Gold potatoes hold their shape well while developing creamy centers and crisp golden edges.
Do not skip the steam-dry: Letting the parboiled potatoes dry for a full 5 minutes prevents steaming and improves browning.
Give the potatoes room: A 12-inch skillet provides enough surface area for crisping. If your skillet is smaller, brown the potatoes in two batches.
Turn less often: Potatoes need uninterrupted contact with the hot skillet. Let them cook for about 3 minutes before each turn.
Check the eggs early: Residual skillet heat continues cooking the eggs after the pan leaves the burner, so remove it as soon as the whites are set.

Variations

Spicy Southwest hash: Replace the smoked sausage with 12 ounces cooked chorizo, add 1 minced jalapeño with the peppers, and substitute 2 tablespoons chopped cilantro for the parsley.
Vegetarian hash: Omit the sausage and add 8 ounces sliced cremini mushrooms. Brown the mushrooms for 6 to 8 minutes before cooking the potatoes, then return them to the skillet in Step 5.
Cheesy hash: Sprinkle 1/2 cup shredded sharp cheddar over the hash immediately before adding the eggs. Cover and cook as directed until the cheese melts and the egg whites set.

Storage & Make-Ahead

For the best texture, store the cooked hash and eggs separately. Refrigerate leftover potato and sausage hash in an airtight container for up to 4 days. Refrigerate fully cooked eggs in a separate covered container for up to 2 days; runny-yolk eggs are best eaten immediately. Reheat the hash in a lightly oiled skillet over medium heat for 6 to 8 minutes, turning occasionally, until crisp and heated to 165°F. Alternatively, reheat it on a rimmed baking sheet in a 400°F oven for 10 to 12 minutes. The potatoes may be parboiled, drained, cooled, and refrigerated up to 1 day in advance. The onion and peppers may also be diced and refrigerated separately for up to 2 days. For the freshest result, cook new eggs when serving reheated hash.

Nutrition (per serving)