Description
This baked sausage breakfast hash is a hearty and flavorful morning dish combining crispy potatoes, savory sausages, bacon, bell peppers, and onions, all baked to perfection and topped with eggs. It’s a wholesome and satisfying breakfast that’s easy to prepare and perfect for sharing.
Ingredients
Scale
Vegetables and Seasonings
- 800g / 1.6lb potatoes
- 1/2 tsp smoked paprika (substitute with regular paprika)
- 1/2 tsp dried thyme (substitute with any dried herb)
- 1/4 tsp onion powder (substitute with more garlic powder)
- 1/4 tsp garlic powder (substitute with 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 parsley, roughly chopped (optional garnish)
Oils and Meats
- 1 1/2 tbsp olive oil
- 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
Others
- Eggs – as many as you want and can fit
- Hot buttered toast (optional)
Instructions
- Prepare the Potatoes: Preheat your oven to 220°C (425°F). Peel the potatoes and cut them into bite-sized cubes. Toss the cubed potatoes with 1 1/2 tablespoons of olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and 1/2 teaspoon of salt. Spread them evenly on a large baking tray and bake in the oven for about 20-25 minutes until they start to become golden and tender.
- Add Vegetables and Bacon: While the potatoes are baking, cut the red capsicum into 2.5cm (1 inch) squares and the red onion into 1cm (0.4 inch) wedges. After the initial baking time, remove the tray and add the capsicum, red onion, bacon pieces, and a pinch of salt and pepper. Drizzle the additional 1 tablespoon of olive oil over everything and toss gently to combine. Return to the oven for another 10-15 minutes until the vegetables are soft and bacon is crispy.
- Cook the Sausages: While the hash continues baking, cook the sausages in a skillet or pan over medium heat until browned and cooked through, about 10-12 minutes. Once cooked, slice the sausages into bite-sized pieces.
- Combine and Add Sausages: Remove the tray from the oven once the vegetables and bacon are cooked. Scatter the sliced sausages on top of the hash and mix gently to combine all ingredients.
- Add the Eggs: Make small wells in the hash mixture on the tray and carefully crack eggs into each well. Return the tray to the oven and bake for an additional 8-10 minutes, or until the eggs are cooked to your desired level of doneness (longer for firm yolks, shorter for runny yolks).
- Garnish and Serve: Once done, remove from the oven, sprinkle chopped parsley over the top as a fresh garnish, and serve immediately alongside hot buttered toast if desired.
Notes
- You can substitute the herbs and spices based on your preference or what you have on hand.
- Any type of sausage can be used for this recipe; for a leaner option, try chicken or turkey sausage.
- To save time, you can partially cook the potatoes in boiling water before baking to ensure they soften quicker.
- If you prefer a crispy egg yolk, bake the eggs for a shorter time; for fully set yolks, bake longer.
- Adding cheese on top before the final bake can add extra flavor and richness.
