A sausage and mushroom potato breakfast hash is a great gluten free option for a weekend breakfast or brunch. It’s a one pan recipe using a skillet that goes from stove to oven. Bonus that it’s Whole30 compatible!
If you’re in need of a hearty breakfast that to keep you full throughout the day, this is it.
This breakfast hash is loaded with veggies and protein, plus there’s something about a soft yolk with the hash that creates an extra flavor boost.
My family is a fan of pork recipes, so this hash uses pork breakfast sausage, however you could easily substitute in chicken or turkey sausage if you want something lighter.
For this recipe, I did a bit of research to figure out what’s the best way to cook the potatoes without getting them too mushy. I found this resource and used it as a guide for the cooking process.
The key is to first get all the moisture out, then par-cook them in the microwave before they go in the skillet.
Then you have to let them sit for a bit in the skillet so they get nice and crispy. Be sure and keep the lid on as directed while cooking because the heat helps cook the mushrooms and pepper.
One of the perks of this sausage and potatoes breakfast is that it can serve 4 large portions or 6 smaller portions.
My family is greedy so it works for us as a family of 4, but if you’re serving it with other brunch items like a fruit salad, some gluten free maple banana bread, or a simple egg bake, you can probably stretch the portions out.
I hope you like this hash as much as my family does!
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Potato Breakfast Hash with Sausage, Mushrooms, and Red Pepper
Ingredients
- 1 pound russet potatoes
- 1 pound breakfast sausage
- 1 red bell pepper
- 4 ounces crimini mushrooms
- 1 teaspoon salt
- ½ teaspoon pepper
- 4-6 eggs
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Items needed:
- A cutting board
- A large sharp knife
- One hand grater
- Paper towels
- One large bowl
- One large plate
- One 12” cast iron skillet with a lid
- One wooden spoon or spatula
- A slotted spoon
Directions:
- Wash the potatoes and bell pepper and dry off with a paper towel. Clean the mushrooms by rubbing them with the damp towel.
- Using the cutting board and knife, remove the seeds and stem of the red bell pepper, then dice it. Thinly slice the mushrooms and set both aside.
- Line the large bowl with two layers of paper towels.
- Using the hand grater, shred the potatoes over the large bowl. Once potatoes are all grated, place more paper towels over the potatoes and press to squeeze the moisture out.
- Take the potatoes out of the bowl and place them on a plate lined with two layers of paper towels. Cook in the microwave for 2 minutes on high.
- Place the skillet on the stove on medium heat.
- Cook the sausage in the skillet, separating it into small chunks with a wooden spoon, until it is no longer pink.
- Once cooked, remove the sausage from the skillet with a slotted spoon, leaving the grease in the skillet.
- Preheat the oven to 400 degrees F
- Place the potatoes in the skillet and stir them to loosen them up a bit. Cook the potatoes for 2 minutes, without touching them.
- Stir in veggies, salt, and pepper, then cover and cook for 3 minutes, untouched.
- Stir again, then cover and cook for 2 more minutes. At this point the potatoes should be browning nicely.
- Stir in the sausage and cook for 2 more minutes, covered.
- Remove from heat, stirring once more, then flatting the potatoes out. Create 4 or 6 wells (depending on how many eggs you’re using) in the potatoes for the eggs.
- Crack each egg into the well, then place in the oven and cook until egg whites are set, between 8 and 10 minutes.
- Remove from oven and top with chopped parsley as a garnish. Serve immediately.
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