Oven Hash
Crisp, savory, and loaded with flavor, Oven Hash is a one-pan wonder perfect for breakfast, brunch, or a cozy weeknight dinner. This hearty recipe combines golden roasted russet potatoes, caramelized bell peppers and onions, and perfectly seasoned ground breakfast sausage, all brought to life with a medley of garlic, paprika, and thyme. For an added touch, bake eggs directly on top of the hash for the ultimate, protein-packed meal. Simple to prepare with just 15 minutes of prep time and made entirely in the oven for easy cleanup, this dish is as convenient as it is delicious. Garnish with fresh parsley for a pop of color and serve warm for a satisfying, crowd-pleasing bite every time. Perfect for those searching for a flavor-packed, oven-roasted hash recipe that’s easy, versatile, and downright irresistible!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 tablespoons olive oil
- 1 pound ground breakfast sausage
- 2 medium bell peppers (red, yellow, or green)
- 1 large yellow onion
- 3 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 4 eggs (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash and peel the potatoes, then dice them into 1/2-inch cubes. Place the diced potatoes in a large mixing bowl and toss with 2 tablespoons of olive oil. Spread them evenly on the prepared baking sheet.
Bake the potatoes for 15 minutes. While they bake, prepare the other ingredients.
Heat a large skillet over medium heat. Add the ground breakfast sausage and cook until browned and fully cooked, breaking it apart with a wooden spoon. Remove the cooked sausage from the skillet and set it aside on a plate lined with paper towels to drain any excess grease.
Dice the bell peppers and onion, and mince the garlic cloves. In the same skillet, add 1 tablespoon of olive oil and sauté the diced vegetables for about 5 minutes, or until they are tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Remove the partially baked potatoes from the oven. Add the cooked sausage and sautéed vegetables to the baking sheet with the potatoes. Sprinkle the mixture with paprika, thyme, salt, and ground black pepper. Toss everything together to evenly coat with the seasonings.
Return the baking sheet to the oven and bake the hash for another 20 minutes, stirring halfway through, until the potatoes are golden and crispy.
If adding eggs, crack them directly onto the hash during the final 5-7 minutes of baking and return the tray to the oven until the egg whites are set but the yolks remain runny, or to your desired doneness.
Remove the dish from the oven and let it cool slightly. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1062 mg | 354% | |
| Sodium | 6700 mg | 291% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 28.0 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 459 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6276 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
