Smoked sausage hash is a hearty, one-skillet meal made with crispy potatoes, smoky sausage, and sautéed peppers and onions. It's simple, satisfying, and packed with savory flavor, making it a great option for breakfast, brunch, or an easy dinner.
A Quick Look at the Recipe
✅ Recipe Name: Smoked Sausage Hash
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Smoked sausage, russet potatoes, bell peppers, onion, garlic
📖 Dietary Info: Gluten-free; dairy-free
👌 Difficulty: Easy - skillet cook, stir, serve
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This recipe cooks the potatoes until tender with lightly crisp edges, then finishes everything together in the same skillet so the sausage and vegetables pick up plenty of flavor. With minimal prep and straightforward ingredients, this smoked sausage hash is an easy, comforting dish that works well any time of day.
If you enjoy skillet-style breakfasts like this, you may also like our Eggs In Purgatory, Breakfast Skillet, or Chicken Frittata that come together quickly and are perfect for busy days.
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Why You'll Love this Smoked Sausage Hash:
Hearty and satisfying: Crispy potatoes and smoky sausage make this hash filling enough for breakfast, brunch, or dinner.
One-skillet meal: Everything cooks in a single pan, keeping prep and cleanup simple.
Bold, savory flavor: Smoked sausage and a touch of cayenne add depth without needing many ingredients.
Easy to customize: Simple base that works well with added eggs, cheese, or extra vegetables if you'd like.
Key Ingredients:
- smoked sausage. Use your favorite variety like kielbasa, andouille, or turkey sausage.
- russet potatoes. Their starchy texture gives a crisp outside and fluffy inside when pan-fried.
- onion. Yellow or white onions add sweetness and depth to the hash.
- peppers. Red and green peppers add color, crunch, and a hint of sweetness.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different sausage: Kielbasa, turkey smoked sausage, or chicken sausage all work well in this hash.
- Swap the potatoes: Yukon gold or red potatoes can be used instead of russet potatoes, with similar cook times.
- Adjust the heat: Increase the cayenne for more spice, or omit it entirely for a milder hash.
- Add extra vegetables: Mushrooms, zucchini, or spinach can be added for more color and texture.
- Top it with eggs: Finish the hash with fried or scrambled eggs for a more filling breakfast-style meal.
How to Make Smoked Sausage Hash:
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and spread them into an even layer. Season lightly with salt and pepper, then cover the skillet and cook for 8-10 minutes, stirring once halfway through, until the potatoes begin to soften.
- Uncover the skillet and continue cooking the potatoes for another 6-8 minutes, stirring occasionally, until they are fork-tender and starting to brown around the edges.
- Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the sliced smoked sausage, minced garlic, and cayenne pepper. Cook for 3-4 minutes, stirring occasionally, until the sausage is heated through and lightly browned.
- Taste and adjust seasoning as needed. Remove from heat and serve warm.
Recipe Notes & Tips:
- Cut potatoes evenly: Keeping the potato pieces similar in size helps them cook at the same rate and prevents some from burning while others stay undercooked.
- Cover, then uncover: Covering the skillet at first helps steam the potatoes until tender, then uncovering allows them to crisp up.
- Don't overcrowd the pan: Giving the potatoes space helps them brown instead of steaming.
- Add sausage later: Smoked sausage is already cooked, so adding it near the end keeps it from drying out.
- Serving Suggestions: Serve this smoked sausage hash with sides like our Greek Yogurt Bagels or Breakfast Vegetable Stack for a complete breakfast or easy dinner.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
To reheat: Warm in a skillet over medium heat until heated through and crisped, or microwave in 30-second intervals until hot.
Freezing not recommended: Potatoes can become grainy or mushy after freezing, so it's best enjoyed fresh or refrigerated.
Smoked Sausage Hash FAQs:
No. Smoked sausage is already fully cooked, so it only needs a few minutes in the skillet to heat through and lightly brown without drying out.
Russet potatoes work well for smoked sausage hash because they soften easily and crisp up nicely. Yukon gold or red potatoes are also good options with slightly creamier centers.
Yes. Smoked sausage hash can be cooked ahead and stored in the refrigerator for up to 4 days. Reheat in a skillet to restore texture before serving.
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Smoked Sausage Hash
Ingredients
- 8 ounces smoked sausage, sliced
- 2 tablespoons olive oil
- 3 medium russet potatoes, diced
- ½ cup onion, diced
- ½ cup red pepper, diced
- ½ cup green pepper, diced
- 1 garlic clove, minced
- ¼ teaspoon cayenne pepper
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and spread them into an even layer. Season lightly with salt and pepper, then cover the skillet and cook for 8-10 minutes, stirring once halfway through, until the potatoes begin to soften.
- Uncover the skillet and continue cooking the potatoes for another 6-8 minutes, stirring occasionally, until they are fork-tender and starting to brown around the edges.
- Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the sliced smoked sausage, minced garlic, and cayenne pepper. Cook for 3-4 minutes, stirring occasionally, until the sausage is heated through and lightly browned.
- Taste and adjust seasoning as needed. Remove from heat and serve warm.
Nutrition
Notes
- Cut potatoes evenly: Keeping the potato pieces similar in size helps them cook at the same rate and prevents some from burning while others stay undercooked.
- Cover, then uncover: Covering the skillet at first helps steam the potatoes until tender, then uncovering allows them to crisp up.
- Don't overcrowd the pan: Giving the potatoes space helps them brown instead of steaming.
- Add sausage later: Smoked sausage is already cooked, so adding it near the end keeps it from drying out.
- Serving Suggestions: Serve this smoked sausage hash with sides like our Greek Yogurt Bagels or Breakfast Vegetable Stack for a complete breakfast or easy dinner.
Shay says
Hi Carolyn, underneath the method you'll find a note that explains what the "spicy mayo" is all about. "Our spicy mustard mayo is a bit of a cheat! 4 parts mayo, 1 part mustard and a blob of hot sauce."! Hope that answers your question! 🙂