This breakfast hash is made with tender potatoes mixed with breakfast sausage, spinach, onions, garlic, and a perfectly cooked egg. So this breakfast skillet hash is the best way to start any morning! Stay full all the way until lunch without weighing yourself down when you make this easy and nutritious breakfast recipe.
What’s in this Breakfast Skillet?
Breakfast sausage, potatoes, spinach, and an egg come together to make the best start to the day. A classic, timeless breakfast staple that’s as rustic as it is satisfying.
- Sausage: I’m using a pork breakfast sausage but you could use any sausage you like, including chicken, turkey, venison, etc.
- Potatoes: I’m using Yukon gold potatoes because they form a crisp exterior and creamy interior in hash. Red or russet potatoes would also work.
- Onion and Garlic: Add delicious flavor to the hash. If you don’t have fresh onion and garlic on hand, don’t worry– you can use ¾ teaspoon granulated onion powder and ½ teaspoon granulated garlic powder instead.
- Thyme: Adds a bit of fresh herbaceousness to the hash, but fresh rosemary, sage, or parsley could all be used instead!
- Spinach: I love the freshness spinach adds to the hash. Feel free to add as much or as little as you like.
- Butter: Adds delicious flavor to the eggs but you could also use oil or nonstick cooking spray if you prefer.
- Eggs: I’m using large eggs for added protein, and because I love eggs with breakfast! If they aren’t your thing, feel free to skip the egg on top.
Pro Tip: To save time, you can use thawed frozen hash browns instead of fresh potatoes.
Variations on Sausage Hash
This breakfast sausage hash is amazing as is, but it’s also super versatile and customizable! Swap the pork sausage for chicken, turkey, or venison sausage — or, try diced ham or bacon! Use your favorite kind of potatoes, such as Yukon gold, red, russet, or sweet potatoes! Try adding other veggies, such as bell peppers, tomatoes, or mushrooms for some extra nutrients. Not a fan of eggs? Feel free to skip them! You could also try topping the hash with some shredded cheese or diced avocado for a different take. A few shakes of hot sauce will really set this dish off!
Absolutely. You could use a different type of sausage, such as chicken, turkey, or venison; or, you could use ham or bacon.
I like to use Yukon gold because they crisp up on the outside and remain fluffy on the inside, but you could also use red or russet potatoes.
Nope! I like adding eggs for a boost of protein, but you can absolutely make this recipe without any egg at all.
How to Prep and Store Breakfast Potato Hash
You can prep the potatoes and onions up to 2 days in advance. Store the diced potatoes in a bowl of unsalted water in the refrigerator, and store the diced onions in an airtight container in the refrigerator until ready to use.
Store leftover breakfast hash in an airtight container in the refrigerator for up to 2 days.
How to Freeze and Reheat Breakfast Sausage Hash
Freeze breakfast hash in an airtight container or Ziplock bag for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Reheat gently in the microwave or in a cast iron skillet with a little bit of butter or oil until warmed through.
What to Serve with Sausage Breakfast Hash
This breakfast hash is rich and filling all on its own. I like to serve it with a refreshing fruit salad and a creamy green smoothie, an iced caramel latte, or an orange ginger wellness shot! You could also serve it up as part of a brunch buffet alongside french toast casserole, blueberry raspberry coffee cake, Belgian waffles, or buttermilk pancakes.
Recipe
Breakfast Hash Recipe
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
We love this breakfast hash recipe made with flavorful potatoes and over easy eggs.
Instructions
Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add the sausage and cook it for 5-7 minutes, or until browned and crisp. Make sure to break up the sausage into bite sized pieces as you stir.
1 pound breakfast sausage
Remove the sausage using a slotted spoon and leave the grease in the pan.
Add the potatoes to the pan and cook them for 5 minutes, or until they are just starting to become tender.
3 cups diced potatoes
Add the onion and cook it with the potatoes for an additional 5-7 minutes, or until the onions are tender and the potatoes are golden brown.
½ cup diced onion
Add the garlic, thyme, and spinach and cook for an additional minute. Remove the pan from the heat and season with salt and pepper to taste.
2 cloves garlic, ½ teaspoon minced fresh thyme, 1½ cups fresh spinach
For Fried Eggs: Heat a large nonstick skillet over medium heat. Add the butter and allow it to melt. Add the eggs and cook for 2-3 minutes, or until they are golden brown around the edges. Flip and cook for an additional minute for over medium or 3 minutes for hard-cooked eggs. Season with salt and pepper.
2 tablespoons unsalted butter, 4 large eggs
For Scrambled Eggs: Whisk the eggs with ¼ cup of milk or cream. Add the butter to a large nonstick skillet and allow it to melt. Add the beaten eggs and cook them, stirring constantly, for 3-4 minutes or until the eggs are just set and no longer runny. Season with salt and pepper to taste.
Becky’s tips
- You can use chicken, turkey, or venison sausage in place of pork sausage. Or, try diced ham or bacon!
- Feel free to use whatever potatoes you like, such as Yukon gold, red, russet, or even sweet potatoes.
- To save time, you can use thawed frozen hash browns instead of fresh potatoes.
- If you don’t have fresh onion and garlic on hand, you can use ¾ teaspoon granulated onion powder and ½ teaspoon granulated garlic powder instead.
- You could also use a red onion or scallions in place of the onion.
- Use fresh rosemary, sage, or parsley in place of the thyme.
- Try adding other veggies, such as peppers, tomatoes, or mushrooms.
- Use oil or nonstick cooking spray instead of butter if you prefer.
- Feel free to skip the eggs if they aren’t your thing.
- Top with some shredded cheese or diced avocado to change it up!
Storage: Store breakfast hash in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 601kcal (30%) Carbohydrates: 31g (10%) Protein: 27g (54%) Fat: 41g (63%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 5g Monounsaturated Fat: 17g Trans Fat: 0.5g Cholesterol: 283mg (94%) Sodium: 812mg (35%) Potassium: 1114mg (32%) Fiber: 4g (17%) Sugar: 2g (2%) Vitamin A: 1600IU (32%) Vitamin C: 37mg (45%) Calcium: 78mg (8%) Iron: 4mg (22%)
