Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Baked sausage breakfast hash Recipe
It is a large, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked within the oven as a substitute of countless tossing on the range. Not that I personal a skillet sufficiently big to deal with this a lot scrumptious chaos anyway!
Baked sausage breakfast hash
Hash, in cooking, is a jumble of fried meats, potatoes, onions and veg – assume corned beef hash. In naughty teenager land, it’s one thing you puff, not eat.
This recipe’s for the edible type. 😅
I’m informed that hash is a type of dishes that took place as a method to make use of up leftovers, but it surely’s so good, I make it deliberately – normally for breakfast or brunch.
The factor is, making a giant batch the normal method – in a skillet, tossing every little thing to get crispy edges and mingled flavours – simply isn’t sensible if you’re feeding hearty appetites. With the sheer quantity and selection I like in my hash, no pan is sufficiently big with out bits flying in all places.
Answer? Bake it. 🙂 Eggs and all!
Substances
Right here’s what it’s good to make this. Suppose – large breakfast plate, in hash kind. All necessities, current!
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Sausages – Use your favorite! I like pork sausages. You too can use sausage meat (ie actually, the meat inside sausages offered like mince, not inside sausage casings). Additionally see the little field under for my ideas on sausage high quality. 🙂
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Potatoes – A hash important! I favor starchy or all-rounders like Sebago (AU), Russet (US), or Maris Piper (UK) for his or her fluffy insides. Child potatoes work, and waxy potatoes do work too however the flesh texture isn’t fairly the identical.
Candy potato & pumpkin choices – Not my favourites for hash as they get a bit banged up and overly smooth when cooked in cluttered hash-type conditions, however use them should you don’t thoughts!
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Seasoning for potatoes – That is my default savoury spice combine that seems incessantly: thyme, paprika, onion and garlic powder. Although, I actually went out on a limb in right this moment’s recipe and switched common for smoked paprika. It’s okay, should you aren’t feeling as rebellious as me, you should utilize common paprika. 😆
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Purple capsicum (bell pepper) and purple onion – The chosen greens. Fairly commonplace has inclusions! I like the flavour capsicum brings to this. I exploit purple for each for color although I promise you received’t damage the dish should you use inexperienced capsicum and common brown onions. 🙂
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Eggs – As many as you need and may match!
Not all sausages are created equal!
Sausages with fats specks usually means extra meat and fewer fillers. Uniform pink color signifies a number of fillers, just like the sausages used for fundraiser sausage sizzles (“BBQ sausages”).
Take a look at the components on the packet – 85%+ meat is my intention, or ask your pleasant native butcher. My grocery retailer decide: British Sausages – Cumberland pork (Coles, Woolies – I’m in Australia).
The way to make baked sausage potato breakfast hash
There’s a little bit of in-and-out of the oven, however it’s nonetheless a lot easier than making it on the range, particularly for this quantity of meals. Plus, you get higher color on every little thing by roasting. 🙂
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Potatoes head begin – Toss the potatoes with oil and the seasoning, then pop them within the oven for quarter-hour to present them a head begin. We’re utilizing a hott-ish oven – 200°C/390°F (180°C fan) which is able to get some good color on every little thing.
Pan measurement – I like to make use of a tray that’s not too massive as I don’t need every little thing unfold out in a single layer, I would like them comfortable so the flavours mingle collectively like when hash is cooked the normal method, tossed in a pan on the range. My tray is 40 x 28.5 x 2.5cm (15 x 10.5 x 1″). It’s simply sufficiently big!
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Capsicum and onion – In the meantime, toss the capsicum and onion with a little bit of oil and add it to the tray, then give all of it a fast toss.
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Squeeze sausage meat from the casings and dollop excessive, then scatter with bacon. (You’ll be able to chop the sausages as a substitute, however eradicating the meat provides extra flavour all through – and it’s extra enjoyable!). Bake for 35 minutes, tossing on the 20 minute mark.
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Eggs – Push the potato apart to make wells and crack the eggs in.
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Bake eggs – Decrease the oven to 180°C/350°F (160°C fan-forced) – I discover the upper temperature doesn’t cook dinner eggs as properly, the surface cooks too quick earlier than the within cooks.
Bake the eggs for 7 to 10 minutes or till cooked to your liking. Preserve an in depth eye on it should you like runny yolks as the precise time will range – it’s normally on the 8 minute mark, however issues just like the temperature of the egg, how briskly your oven cools down and so forth comes into play right here. Totally cooked yolks take round 10 minutes.
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Serve – Divide between plates and serve!
How and what to serve with hash
The thought with hash is that you’ve loads of potato which is the starch that fills out this dish to make it a filling meal as it’s. Nevertheless, should you’re a carb-on-carb fan like I’m, add some sizzling buttered toast on the aspect – so good for dunking into the yolk and piled every little thing on!
Toppings for hash – Personally, I’ve all the time been a fan of a bit of sizzling sauce. Sriracha is my desire as a result of it’s bought the spicy kick plus vinegary tang and I like swishing it throughout, although dollops of chilli crisp serves properly as properly.
For non spicy choices, assume: ketchup, BBQ sauce, relish, Avocado Sauce, Guacamole and even good ole’ kewpie mayo squiggled throughout the highest!
Notice although, you don’t really need a sauce. Runny yolk acts as a sauce, however even should you’re not a runny yolk fan, the hash is coated with the juices of the sausage, capsicum and greens, plus after all the seasoned oil.
So, there you go! A pleasant low effort, hearty breakfast to your weekend. Like to know what you assume! – Johnsat x
PS. If right this moment’s put up feels a bit of sassier than regular, you’re not imagining it. I’ve been off sick many of the week with far an excessive amount of time and never sufficient leisure – so all of the unstated commentary in my head has been unleashed through the keyboard!
Watch the best way to make it
Ingredients
- 800g / 1.6lb potatoes , peeled, cut into 2cm / 0.8" cubes (Aus: Sebago (dirt brushed ones), US: russet, UK: Maris Piper), or other starchy or all-rounder potato (Note 1)
- 1 1/2 tbsp olive oil
- 1/2 tsp smoked paprika (sub regular)
- 1/2 tsp dried thyme (sub any dried herb)
- 1/4 tsp onion powder (sub more garlic powder)
- 1/4 tsp garlic powder (sub more onion)
- 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
- 1 tbsp olive oil
- 100g / 4 oz streaky bacon , cut into 2.5cm/1" squares
- 500g/ 1 lb good pork sausages , or any sausage you want (Note 2)
- Eggs – as many as you want! (and can fit)
- 1 tbsp parsley , roughly chopped (optional garnish)
- Hot buttered toast (optional)
Instructions
- Bake seasoned potatoes 15 minutes at 200°C/400°F (180°C fan). Toss capsicum and onion with oil, salt & pepper, add to tray, toss. Dot with sausage meat (squeeze out), sprinkle with bacon, bake 35 minutes, tossing at the 20 minute mark. Reduce oven to 180°C/350°F (160°C fan). Make wells, crack in eggs, bake 7 minutes or until set to your taste.
- Preheat the oven to 200°C / 400°F (180°C fan-forced).
- Toss the potatoes with the oil and seasoning in a bowl. Spread on a lined tray, just big enough to hold everything in snugly rather than spread in a single layer (Note 3). Bake for 15 minutes.
- Capsicum and onion – Meanwhile, in the still-dirty potato bowl, toss the capsicum and onion with the oil, salt and pepper. Add to tray, then toss with the potatoes.
- Sausage & bacon – Squeeze dollops of the sausage meat out of the casings and dot them randomly on top (you could cut the sausages using a knife, but that just isn't as fun). Scatter with bacon.
- Bake 35 minutes – Bake 20 minutes. Toss, then bake for a further 15 minutes, or until potatoes are soft.
- Lower oven to 180°C/350°F (160°C fan).
- Eggs – Push the potato aside to make holes for the eggs. Crack eggs in. Return to oven for 7 minutes or until eggs are done to your liking (I like runny yolks which means just-set whites!).
- Serve – Scatter with parsley, then serve!
Notes
1. Potato type – You really can use any type of potato you want here though I personally don’t use waxy potatoes because they don’t go as soft and fluffy inside.
2. Sausage quality – Not all sausages are created equal! Sausages with fat specks generally means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). Look at the ingredients – 85%+ meat is my aim, or ask your friendly local butcher.
Grocery store favourite (Aus): British sausages – Cumberland pork (Coles, Woolies).
3. Pan size – I like to use a tray that is not too large as I don’t want everything spread out in a single layer, I want them snug so the flavours mingle together like when hash is cooked the traditional way, tossed in a pan on the stove.
My tray size – 40 x 28.5 x 2.5cm (15 x 10.5 x 1″). It is just big enough!
Make ahead tip – Bake it up to just before cracking the eggs in. Cool uncovered on the counter, cover, fridge overnight. Reheat in oven at 180C/350F (160C fan), about 10 minutes, then add the eggs and bake to your taste!
Leftovers will keep for 3 days in the fridge or freezer for 3 months, though I don’t recommend freezing cooked eggs (whites go rubbery). I used leftovers to make breakfast burritos with cheese 🙂
Nutrition per serving, assuming 5 servings with 1 egg each. Remember: breakfast is the most important meal of the day! 🙂
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