Name: One Pan Sausage plus Veggie Hash
Yield: 4

A super simple, one skillet, Sausage And Veggie Hash (and eggs if you want!) A great meal anytime of the day!

The BEST smoked sausage and veggie breakfast Hash! Great with and without eggs! Recipe via flexfa.com

author’s note

The Breakfast Hash I Cannot Stop Making!

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. I grabbed a cereal I loved as a kid that had just come back on shelves, thinking it would be an straightforward breakfast. I was so excited… until I tried it, and it was nothing like I remembered. Pretty bland. After a couple of mornings of that, I was ready for something real, something warm, filling, and actually satisfying.

That’s when this hash came together. I threw sausage, potatoes, and a few veggies into a skillet, and it was exactly what I was craving. Crispy, hearty, and full of flavor. I’ve been making it on repeat ever since because it’s quick, straightforward, and reliable for using whatever veggies I have on hand.

Sausage and Veggie Hash Ingredients

Ingredient	Tip or Swap
Smoked sausage	Turkey sausage keeps it lighter, but any sausage works.
Potatoes	Yukon gold or russet are best for crisp edges.
Bell peppers & onion	Use whatever colors you have for more flavor.
Butter & olive oil	Combo gives the best flavor and browning.
Seasonings	Adjust to taste or swap in your favorite blends.

Featured Comment

“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.”
– Katie

The BEST smoked sausage and veggie breakfast Hash! Great with and without eggs! Recipe from flexfa.com

How To Make This Sausage And Veggie Hash

Potatoes: Microwave potatoes til tender, then dice for faster cooking and crisp edges.
Brown sausage: Cook sliced sausage in a large pan until lightly crisp, then remove.
Veggies: Melt butter in the pan and cook peppers and onions until soft and golden.
Crisp potatoes: Add diced potatoes and cook until the edges turn golden and crispy on the outside.
Season & combine: mix in garlic, spices, and sausage. Toss til everything is coated.
Add eggs: Make small wells and crack eggs into the pan. Cook until set to your liking.

Storage

Store leftover sausage and veggie hash (without eggs) in an airtight container in the fridge for up to 3–4 days. Reheat in a skillet for the best texture, or use the microwave for a quicker option, just know the potatoes won’t be as crisp.