A sausage and veggie 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 compliant!
With Thanksgiving coming up, I was on the lookout for a hearty breakfast that would keep me full throughout the day so my dinner prep could occur unfettered. A potato breakfast hash with sausage, mushrooms, and red pepper is just the ticket, and putting eggs with it gives it a punch of protein. Plus there’s something about a soft yolk with the hash that creates an extra flavor boost.
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 dish is that it can serve 4 large portions or 6 smaller portions. Personally I usually do 4 large ones as I tend to want more for myself. I’m greedy like that with my breakfasts. And apparently my kids have inherited my greediness, as I got requests to put some on their plate as soon as it was out of the oven.
I hope you like this hash as much as my family does!
Looking for other breakfast recipes? Check out the following:
– Simple Egg Bake
– Easy Gluten Free Breakfast Quesadilla
– Roasted Tomato, Kale, & Goat Cheese Breakfast Frittata
– Gluten Free Maple Pecan Banana Bread!
If you try this Potato Breakfast Hash recipe (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below. It totally makes my day to hear how a recipe worked out for you.
Pin this Potato Breakfast Hash with Sausage, Mushrooms, and Peppers for later!
Recipe for Potato Breakfast Hash with Sausage, Mushrooms, and Peppers
Potato Breakfast Hash with Sausage, Mushrooms, and Red Pepper
- 1 pound russet potatoes
- 1 pound breakfast sausage
- 1 red bell pepper
- 4 ounces crimini mushrooms
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4-6 eggs
- 1 tablespoon chopped fresh parsley for garnish
- 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
- 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.