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This hearty breakfast hash combines tender potatoes, savory sausage, fresh spinach, sautéed onions, and garlic, all topped with a perfectly cooked egg. It’s a satisfying way to start your day, filling enough to keep you energized until lunch, yet light enough not to weigh you down.
Breakfast Skillet
Breakfast sausage, potatoes, spinach, and an egg come together to make the best start to the day. I love this recipe as it’s a classic, timeless breakfast option that’s as rustic as it is satisfying.
As amazing as this breakfast sausage hash is, I welcome that it’s also super versatile and customizable. Sometimes I’ll swap the pork sausage for chicken, turkey, or venison sausage depending on what I have on hand. Different types of potatoes work too, and I’ll often throw in whatever veggies I have lingering in the fridge. And because I’m a big cheese lover, sometimes I top it all off with shredded cheese or add a diced avocado for a different take. A few shakes of hot sauce taste great, too.
Breakfast Hash Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 1 pound breakfast sausage pork, chicken, turkey, venison, or any kind you like
- 3 cups diced potatoes Yukon gold, red, russet, or even sweet potatoes all work
- ½ cup diced onion red onion or scallions also work
- 2 cloves garlic minced
- ½ teaspoon minced fresh thyme fresh rosemary, sage, or parsley are also good options
- 1½ cups fresh spinach or try peppers, tomatoes, or mushrooms
- 2 tablespoons unsalted butter (¼ stick), oil or nonstick cooking spray also work
- 4 large 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, season with salt and pepper to taste, and top with the eggs.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
- To save time, use thawed frozen hash browns instead of fresh potatoes.
- If you don’t have fresh onion and garlic on hand, use ¾ teaspoon granulated onion powder and ½ teaspoon granulated garlic powder instead.
- Feel free to skip the eggs if they aren’t your thing.
- Top with some shredded cheese or diced avocado to change it up.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Breakfast Hash Step by Step
Cook the sausage: Heat a large heavy-bottomed skillet (preferably cast iron) over medium heat. Add 1 pound of 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.
Remove the sausage: Remove the sausage using a slotted spoon and leave the grease in the pan.
Add potatoes: Add the potatoes to the pan and cook them for 5 minutes, or until they are just starting to become tender.
Mix in the onion: Add 1/2 cup diced 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.
Add the seasoning: Add 2 cloves of garlic, 1/2 teaspoon thyme, and 1 1/2 cups spinach and cook for an additional minute. Remove the pan from the heat and season with salt and pepper to taste.
For fried eggs: Heat a large nonstick skillet over medium heat. Add 2 tablespoons of butter and allow it to melt. Add 4 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.
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.
Top with the egg, and serve: Place the cooked egg on top of the sausage and potato mixture and enjoy.
How to Store
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. 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.
Serving Suggestions
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, or sometimes I’ll prepare an iced caramel latte, and if I need a little boost, I’ll also whip up an orange ginger wellness shot.
