Description
This baked sausage breakfast hash is a hearty and flavorful morning dish featuring tender potatoes, savory pork sausages, crispy streaky bacon, and vibrant vegetables all baked to perfection. Infused with smoked paprika, thyme, and garlic, it makes for a satisfying and easy-to-make breakfast that pairs wonderfully with eggs and buttered toast.
Ingredients
Vegetables & Seasonings
- 800g / 1.6lb potatoes, peeled and diced
- 1/2 tsp smoked paprika (sub regular paprika)
- 1/2 tsp dried thyme (substitute any dried herb)
- 1/4 tsp onion powder (or substitute more garlic powder)
- 1/4 tsp garlic powder (or substitute more onion powder)
- 1/2 tsp cooking salt / table salt
- 1 red capsicum / bell pepper, cut into 2.5cm / 1″ squares
- 1 red onion, cut into 1cm / 0.4″ wedges
- Pinch of salt and pepper
Oils & Proteins
- 1 1/2 tbsp olive oil (for potatoes)
- 1 tbsp olive oil (for bacon and sausages)
- 100g / 4 oz streaky bacon, cut into 2.5cm / 1″ squares
- 500g / 1 lb good pork sausages, or any sausage you prefer
Final Touches
- Eggs – as many as you want and can fit
- 1 tbsp parsley, roughly chopped (optional garnish)
- Hot buttered toast (optional, for serving)
Instructions
- Preheat Oven and Prepare Potatoes
Preheat your oven to around 200°C (390°F). In a large bowl, toss the diced potatoes with 1 1/2 tablespoons of olive oil, smoked paprika, dried thyme, onion powder, garlic powder, and 1/2 teaspoon of salt until well coated.
- Arrange Potatoes and Vegetables
Spread the seasoned potatoes evenly on a large baking tray or roasting pan. Place in the oven and bake for about 20 minutes to partially cook and start crisping.
- Add Bacon, Sausages, and Peppers
Remove the tray from the oven and toss the potatoes gently. Add the cut streaky bacon, sausages, red capsicum, and red onion pieces. Drizzle with 1 tablespoon of olive oil and sprinkle a pinch of salt and pepper over all. Mix to combine evenly.
- Bake Until Cooked Through
Return the tray to the oven and bake for another 25-30 minutes, or until the potatoes are tender, the sausages are fully cooked, and the bacon is crispy. Stir once or twice during cooking to ensure even browning.
- Cook Eggs
While the hash finishes baking, cook eggs as desired (fried, scrambled, or poached) to accompany the hash.
- Serve
Remove the hash from the oven, garnish with roughly chopped parsley if using, and serve immediately with the cooked eggs and hot buttered toast on the side if desired.
Notes
- You can substitute smoked paprika with regular paprika or chili powder for a different flavor profile.
- Any dried herbs like rosemary, oregano, or basil can be used instead of thyme.
- Use your preferred sausage variety, such as beef, chicken, or vegetarian sausages.
- The dish is flexible with vegetables: add mushrooms, zucchini, or other veggies you like.
- For crispier potatoes, parboil them briefly before tossing with oil and spices.
- Adjust cooking time if using smaller or larger sausages to ensure they are cooked through.