Baked sausage breakfast hash – RecipeTin Eats
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!
Baked sausage breakfast hash
Hash, in cooking, is a jumble of fried meats, potatoes, onions and veg – think corned beef hash. In naughty teenager land, it’s something you puff, not eat.
This recipe’s for the edible kind. 😅
I’m told that hash is one of those dishes that came about as a way to use up leftovers, but it’s so good, I make it intentionally – usually for breakfast or brunch.
The thing is, making a big batch the traditional way – in a skillet, tossing everything to get crispy edges and mingled flavours – just isn’t practical when you’re feeding hearty appetites. With the sheer volume and variety I like in my hash, no pan is big enough without bits flying everywhere.
Solution? Bake it. 🙂 Eggs and all!
Ingredients
Here’s what you need to make this. Think – big breakfast plate, in hash form. All essentials, present!
Sausages – Use your favourite! I like pork sausages. You can also use sausage meat (ie literally, the meat inside sausages sold like mince, not inside sausage casings). Also see the little box below for my thoughts on sausage quality. 🙂
Bacon – I use streaky bacon for its fat (the best part!). Middle bacon (common Aussie cut) includes the lean eye I just don’t get – with zero fat, it’s basically ham. But any bacon, ham bits, or even no bacon at all works. (Forgot it in take one of the video – was still delicious!)
Potatoes – A hash essential! I prefer starchy or all-rounders like Sebago (AU), Russet (US), or Maris Piper (UK) for their fluffy insides. Baby potatoes work, and waxy potatoes do work too but the flesh texture isn’t quite the same.
Sweet potato & pumpkin options – Not my favourites for hash as they get a bit banged up and overly soft when cooked in cluttered hash-type situations, but use them if you don’t mind!
Seasoning for potatoes – This is my default savoury spice mix that appears frequently: thyme, paprika, onion and garlic powder. Though, I really went out on a limb in today’s recipe and switched regular for smoked paprika. It’s ok, if you aren’t feeling as rebellious as me, you can use regular paprika. 😆
Red capsicum (bell pepper) and red onion – The chosen vegetables. Pretty standard has inclusions! I love the flavour capsicum brings to this. I use red for both for colour though I promise you won’t ruin the dish if you use green capsicum and regular brown onions. 🙂
Eggs – As many as you want and can fit!
Not all sausages are created equal!
Sausages with fat specks generally means more meat and less fillers. Uniform pink colour indicates lots of fillers, like the sausages used for fundraiser sausage sizzles (“BBQ sausages”).
Look at the ingredients on the packet – 85%+ meat is my aim, or ask your friendly local butcher. My grocery store pick: British Sausages – Cumberland pork (Coles, Woolies – I’m in Australia).
How to make baked sausage potato breakfast hash
There is a bit of in-and-out of the oven, but it is still much simpler than making it on the stove, especially for this volume of food. Plus, you get better colour on everything by roasting. 🙂
Potatoes head start – Toss the potatoes with oil and the seasoning, then pop them in the oven for 15 minutes to give them a head start. We’re using a hott-ish oven – 200°C/390°F (180°C fan) which will get some nice colour on everything.
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 is 40 x 28.5 x 2.5cm (15 x 10.5 x 1″). It is just big enough!
Capsicum and onion – Meanwhile, toss the capsicum and onion with a bit of oil and add it to the tray, then give it all a quick toss.
Squeeze sausage meat from the casings and dollop over the top, then scatter with bacon. (You can chop the sausages instead, but removing the meat adds more flavour throughout – and it’s more fun!). Bake for 35 minutes, tossing at the 20 minute mark.
Eggs – Push the potato aside to make wells and crack the eggs in.
Bake eggs – Lower the oven to 180°C/350°F (160°C fan-forced) – I find the higher temperature doesn’t cook eggs as well, the outside cooks too fast before the inside cooks.
Bake the eggs for 7 to 10 minutes or until cooked to your liking. Keep a close eye on it if you like runny yolks as the exact time will vary – it’s usually at the 8 minute mark, but things like the temperature of the egg, how fast your oven cools down etc comes into play here. Fully cooked yolks take around 10 minutes.
Serve – Divide between plates and serve!
How and what to serve with hash
The idea with hash is that you have plenty of potato which is the starch that fills out this dish to make it a filling meal as it is. However, if you’re a carb-on-carb fan like I am, add some hot buttered toast on the side – so good for dunking into the yolk and piled everything on!
Toppings for hash – Personally, I’ve always been a fan of a little hot sauce. Sriracha is my preference because it’s got the spicy kick plus vinegary tang and I like swishing it all over, though dollops of chilli crisp serves nicely as well.
For non spicy options, think: ketchup, BBQ sauce, relish, Avocado Sauce, Guacamole or even good ole’ kewpie mayo squiggled across the top!
Note though, you don’t actually need a sauce. Runny yolk acts as a sauce, but even if you’re not a runny yolk fan, the hash is coated with the juices of the sausage, capsicum and vegetables, plus of course the seasoned oil.
So, there you go! A nice low effort, hearty breakfast for your weekend. Love to know what you think! – Nagi x
PS. If today’s post feels a little sassier than usual, you’re not imagining it. I’ve been off sick most of the week with far too much time and not enough entertainment – so all the unspoken commentary in my head has been unleashed via the keyboard!
Watch how to make it
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Baked sausage breakfast hash
Breakfast, Brunch
Western
Servings4 – 5
Tap or hover to scale
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!
Ingredients
Seasoned potatoes (Note 1):
Prevent screen from sleeping
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!
Recipe Notes:
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 Information:
Calories: 723cal (36%)Carbohydrates: 33g (11%)Protein: 29g (58%)Fat: 52g (80%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 8gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 262mg (87%)Sodium: 1208mg (53%)Potassium: 1157mg (33%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 1246IU (25%)Vitamin C: 65mg (79%)Calcium: 66mg (7%)Iron: 4mg (22%)
Life of Dozer
Oh dear……. just out of reach!!
Consolation prize – meat drip-page. He cleaned that real well!
