Baked sausage breakfast hash

Baked breakfast hash with sausage and potatoes

5 from 19 votes

Baked sausage breakfast hash

Recipe video above. This is a big, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked in the oven instead of endless tossing on the stove. Not that I own a skillet big enough to handle this much delicious chaos anyway!

Course: Breakfast, Brunch

Cuisine: Western

Keyword: breakfast hash, oven baked hash, potato hash, sausage hash

Servings: - 5

Calories: 723cal

Author: Nagi

Ingredients

Seasoned potatoes (Note 1):

800g / 1.6lb potatoes , peeled, cut into 2cm / 0.8" cubes (Aus: Sebago (dirt brushed ones), US: russet, UK: Maris Piper), or other starchy or all-rounder potato (Note 1)
1 1/2 tbsp olive oil
1/2 tsp smoked paprika (sub regular)
1/2 tsp dried thyme (sub any dried herb)
1/4 tsp onion powder (sub more garlic powder)
1/4 tsp garlic powder (sub more onion)
1/2 tsp cooking salt / table salt

Everything else:

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 want (Note 2)
Eggs - as many as you want! (and can fit)

For serving:

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

Instructions

Abbreviated recipe:

Bake seasoned potatoes 15 minutes at 200°C/400°F (180°C fan). Toss capsicum and onion with oil, salt & pepper, add to tray, toss. Dot with sausage meat (squeeze out), sprinkle with bacon, bake 35 minutes, tossing at the 20 minute mark. Reduce oven to 180°C/350°F (160°C fan). Make wells, crack in eggs, bake 7 minutes or until set to your taste.

Full recipe:

Preheat the oven to 200°C / 400°F (180°C fan-forced).
Toss the potatoes with the oil and seasoning in a bowl. Spread on a lined tray, just big enough to hold everything in snugly rather than spread in a single layer (Note 3). Bake for 15 minutes.
Capsicum and onion - Meanwhile, in the still-dirty potato bowl, toss the capsicum and onion with the oil, salt and pepper. Add to tray, then toss with the potatoes.
Sausage & bacon - Squeeze dollops of the sausage meat out of the casings and dot them randomly on top (you could cut the sausages using a knife, but that just isn't as fun). Scatter with bacon.
Bake 35 minutes - Bake 20 minutes. Toss, then bake for a further 15 minutes, or until potatoes are soft.
Lower oven to 180°C/350°F (160°C fan).
Eggs - Push the potato aside to make holes for the eggs. Crack eggs in. Return to oven for 7 minutes or until eggs are done to your liking (I like runny yolks which means just-set whites!).
Serve - Scatter with parsley, then serve!

Notes

1. Potato type – You really can use any type of potato you want here though I personally don't use waxy potatoes because they don't go as soft and fluffy inside.

2. Sausage quality - Not all sausages are created equal! Sausages with fat specks generally means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). Look at the ingredients - 85%+ meat is my aim, or ask your friendly local butcher.

Grocery store favourite (Aus): British sausages - Cumberland pork (Coles, Woolies).

3. Pan size - I like to use a tray that is not too large as I don't want everything spread out in a single layer, I want them snug so the flavours mingle together like when hash is cooked the traditional way, tossed in a pan on the stove.

My tray size - 40 x 28.5 x 2.5cm (15 x 10.5 x 1"). It is just big enough!

Make ahead tip - Bake it up to just before cracking the eggs in. Cool uncovered on the counter, cover, fridge overnight. Reheat in oven at 180C/350F (160C fan), about 10 minutes, then add the eggs and bake to your taste!

Leftovers will keep for 3 days in the fridge or freezer for 3 months, though I don't recommend freezing cooked eggs (whites go rubbery). I used leftovers to make breakfast burritos with cheese :)

Nutrition per serving, assuming 5 servings with 1 egg each. Remember: breakfast is the most important meal of the day! :)

Nutrition