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
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!
Recipe Notes:
Nutrition Information:
Life of Dozer
Oh dear……. just out of reach!!
Consolation prize – meat drip-page. He cleaned that real well!
Hi Nagi?
I think there’s a typo in the oven instructions where it says to first bake the potatoes at 200c/400c. Shouldn’t it read 400f?
Hi Sandie! Thanks for picking that up. I fixed it when I saw your message but then fell asleep again and forgot to respond to say thanks! N x
This my kind of breakfast! I’m trying to figure out how to scale it down for one or two and cook in my air fryer as it’s hot here in the US.
Or maybe I’ll cook in whole in winter, add a couple eggs, and freeze the rest. If I can wait to winter! Yum!
Annette, you’re so lucky. It’s cold where I am; and even colder down where Nagi is! I’m sure we both envy your summer sun.
Sydney isn’t too bad actually! Can’t complain 🙂 N x
We are having it for dinner tonight!
Thank you Nagi. You’re one of the chefs that I actually use the recipes in my cooking routine. I enjoy your posts. Hello from Crockett California.
Been following you for years Nagi Would love to try this but can’t eat bacon or pork . Think I can find fakin bacon but can I just use small blobs of minced beef instead of the innner part of sausage ? Just wondering about flavour and juiciness . I abhor when food is dry !
Hi Taz, you can absolutely swap the sausage for little blobs of minced beef, just make sure to season it for extra flavours. 🙂
Possibly won’t try this as cannot abide bacon and Mrs J wouldn’t countenance it without.
I’d be careful of leaving the corner of the tray poking over the side of the worktop. Our friends’ lab, Lolly, would have given it a nudge causing a large crash and a look that says ‘Oh dear, there’s a mess on the floor. I’ll clean it up!’
🤣young dozer would have! Old dozer doesn’t leap anymore, he’s too creaky!! N xx
Really? Is this necessary? No one said you have to make it and you don’t need to comment to let everyone know. Plus, don’t you think this tray is over the edge for the fun photos? You can do better.
You can do better, too.
Wow!
Apologies if you were offended by my levity, Wendy, but….take a chill pill. Please.
This is a breakfast version of a Moroccan chicken hash that I make and love. Can’t wait to try for any meal of the day! Hugs for Dozer 🐾
Hi Nancy, a Moroccan chicken version sounds amazing! Hope you love this version too!
In point 5 you say “Bake 35 minutes – Bake 20 minutes. Toss, then bake for a further 35 minutes, or until potatoes are soft.” Which is it please?
Read abbreviated recipe as well – they’re connected. The two separate recipes aren’t clear in their own right, but together they make sense. I am not judging the sick lady!! “Bake potatoes for 15 minutes. Add veggies and meat and bake again for 35 minutes, tossing after 20 minutes to prevent edges getting burnt/middle not cooking at the same time”
I am 87 and find that a lot of people do small favours for me (bring in the bins etc) Artisan bread is the perfect thank-you gift. So easy to make and so acceptable. Thank you
Five stars for your chocolate cake 10 for all the work you put into these recipes and also your RTE work for people in need
God bless you Nagi
Great idea Nagi love your recipes have both your books and tell all my family about your recent’s recipes.have had a lazy day today cold outside so I’m going to cook this for Dinner tonight.. made your
chocolate fudge cake during the week another winner.
Get well soon .Take care of you.
I was thinking homemade baked beans before the eggs. 😋🤤☕ Get some rest and feel better soon. 🙏💐😊
Hi, looks great. Method line 5 appears to cook for 20 mins then further 35 mins. Presumably should be 20 mins then 15 mins!
How do I save this recipe?
That’s it, I need to cook dinner. NOW. Ooops, kiss 4 Dozer,
Just a typo that needs fixing – Instruction says to Preheat the oven to 200°C / 400°C (180°C fan-forced).
Just a typo that needs fixing – Instruction says to Preheat the oven to 200°C / 400°C (180°C fan-forced). The 400C should read 400F.
Oops! Fixed! Thanks Pat!
Get well soon sassy lady. We cook this type of thing most Sundays, adding cherry toms and crumbled black pudding when the eggs go in. Great recipe for a sleepover (I’ve got teenagers). I do a halumi version for vegetarians staying over
Hi Samantha, thank you for the great tips! Love the ideas 🙂
I, too, used to like sriracha until I discovered “Shit the Bed”. Made in Australia, too, highly recommended – no, I don’t own any shares (unfortunately).
Local brands of sriracha and other table sauces are a different breed! Way better than the industrial crap we’ve been conditioned to like. I’m in the UK and definately recommend Sauce Shop sriracha from Nottingham, “midlands in England” (some supermarkets and online). I also recommend ketchup from the Tiptree brand in Essex (found in some supermarkets or online).
Sass is alright, Nagi. I am in the country just over an hour south of you – you can drive down and we can both go ‘create’ in the National Park a few hundred metres away. I can understand 100% + ! You are being practical again – I love sticking mixed favourites on a pan and into the oven. I do carb and not carb-in-carb and I might try kangaroo sausages and just a tad of bacon and test with both avocado and chilli? Great early but long lunch for Saturday or Sunday 🙂 ! Hope Dozer managed to get a fair amount of all that tasty, healthy stuff in the pan and that you are feeling ready to rumble again . . . love . . ,