A super simple, one skillet, sausage & veggie hash (and eggs if you want!) A great meal anytime of the day!
Over the fourth of July weekend, the husband and I took our first trip together without the kiddos. We dropped them off at their grandparents and headed to St. George.
After dropping off our suitcases, we headed to the grocery store for a few quick snacks. We’d planned an all day side-by-side excursion for the next day so we grabbed some granola bars, drinks, and other snacks. We also decided to grab some quick breakfast options so we’d save time in the morning by not having to go out and get breakfast.
A quick browse in the cereal aisle and I found a cereal I was crazy about as a little kid that had been discontinued years ago (they’d just brought it back). Obviously I had to grab a box of that and the husband grabbed some toasted strudels.
I’ll admit I was pretty excited about this junk-food breakfast. You know, in memory of being a little kid and all.
Unfortunately the cereal wasn’t quite what I remember it being….in fact, very far from it. Other words I’d use to describe it: tasteless, gross, … yuck. Seriously though, I’m not sure how I enjoyed that cereal as a kid. Haha.
After a couple of mornings of choking down eating that cereal, we were both ready for a real breakfast. A hearty, filling, delicious, and FLAVORFUL meal like this very hash.
I’ve now made this hash about 6-7 times over the last week because we all love it so much! It’s so ridiculously easy, great for any meal of the day, and it’s the perfect way to clear out extra veggies from the fridge.
You can add pretty much whatever veggies you’ve got leftover to this hash. I seem to always have leftover bell peppers and onions so those are a must have addition for us. Some other veggies that would be delicious: tomatoes, brussels sprouts, black beans, green beans, corn, peas, asparagus, zucchini, yellow squash, etc. Whatever leftover veggies you’ve got!
Then of course you’ve got potatoes. I like yukon gold or russet potatoes, but any will work. You can even use sweet potatoes! To make this hash super quick, easy, and keep it all in one pot, I nuke the potatoes in the microwave first. They then chop up super fast and you can add them in the skillet to get that nice crispy exterior.
Last, but not least, we’ve also got a good amount of protein! The protein, in the form of turkey sausage is what I think makes this hash particularly delicious! I’m using Butterball’s Polska Kielbasa Sausage and it is AMAZING. If you’re a long time follower of my blog you definitely know how much we love Butterball’s turkey sausage (in no short of dozens of my recipes). We usually get the hardwood smoked, but the Polska Kielbasa has been a recent favorite for my family of turketarians. It’s so delicious and much healthier for you.
You can also add eggs in the hash if you want additional protein or if you simply like eggs with your hash 🙂 It’s an easy and quick addition at the end. The hash is delicious with and without the eggs. Enjoy!
More Delicious Sausage Recipes:
- Garlic Butter Sausage Foil Packs
- Foil Pack Sausage and Veggie
- One Pan Italian Sausage & Veggies
- One Skillet Sausage and White Bean Gnocchi
One Pan Sausage and Veggie Hash
Equipment
- Large pan
Ingredients
- 2 large russet potatoes
- 1 tablespoon olive oil
- 1 (13-ounce) package Butterball Turkey Sausage
- 3 tablespoons unsalted butter
- 3 medium bell peppers
- 1 small yellow onion diced
- 1 teaspoon minced garlic
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Eggs optional
- Fresh parsley optional
- Green onions optional
Instructions
- Start by scrubbing and thoroughly washing the potatoes. Dry them and poke holes all over, using a fork. Place in the microwave for 5 minutes, flip them over and microwave for another 3-5 minutes. Remove and allow to cool.
- Meanwhile, prep the sausage and veggies. Coin the sausage. Chop the peppers and onion. Add the olive oil to a very large pan and heat over medium-high heat until sizzling. Add in the coined sausage and cook for 4-5 minutes until lightly browned. Remove to a plate.
- Add the butter to the pan and keep the heat at medium-high. Stir the butter and then add the chopped peppers and onions. While they cook, dice the potatoes, leaving the skins on if desired. Add the potatoes to the pan and cook, stirring occasionally, until the veggies are crisp on the outside, tender on the inside, and the potatoes have a nice crisp exterior, about 4-7 minutes. Then add the garlic, dried parsley, Italian seasoning, paprika, and salt and pepper to taste.
- If you want to include eggs, make four wells in the hash and crack the eggs into them before the veggies are finished cooking to prevent them from browning too much. Fry until the whites are set and the eggs are cooked to your liking, then remove and serve immediately.
- If desired top with fresh parsley or green onions. Add any additional salt and pepper to taste. Enjoy!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have been making something very similar to this. We are overrun with zucchini and peppers so we’ve been sauteing zucchini, onion, peppers, potatoes & garlic. We then scramble in a couple eggs at the end with cheese. I hadn’t thought of sausage. I made it with sausage tonight for dinner and it was yummmmy. It really brought the flavors up a notch! Thank you for the idea!
This was super good, I couldn’t stop eating it! I subbed in a sweet potato and frozen brussels sprouts because I didn’t have plain potatoes, and it worked wonderfully. A++ recipe.
I am so happy to hear this Katie! Thanks so much for your comment! 🙂
hey girl- this looks amazing!