Potato and Garlic Sausage Hash
Start your day with a hearty and flavorful one-pan dish: Potato and Garlic Sausage Hash. This comforting recipe combines crispy diced russet potatoes, savory garlic sausage, and a medley of sautéed bell peppers and onions, all seasoned with smoky paprika and fragrant thyme. The dish comes together in just 40 minutes, making it perfect for a quick breakfast, brunch, or even a satisfying dinner. For an extra protein boost, top it off with a fried egg, and finish with a sprinkle of fresh parsley for a burst of freshness. This easy-to-make hash is packed with bold flavors, vibrant colors, and satisfying textures that will have everyone asking for seconds. Looking for a rustic, crowd-pleasing meal? This potato and sausage hash hits all the right notes!
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Recipe Information
Ingredients
- 4 medium-sized Russet potatoes
- 12 oz Garlic sausage
- 1 medium-sized Red bell pepper
- 1 medium-sized Green bell pepper
- 1 medium-sized Yellow onion
- 3 large Garlic cloves
- 3 tbsp Olive oil
- 1 tsp Smoked paprika
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
- 4 large Eggs (optional, for serving)
Instructions
Wash and peel the potatoes, then dice them into small cubes (about 1/2 inch).
Place the diced potatoes in a bowl of cold water to remove excess starch. Let them soak while you prepare the other ingredients.
Slice the garlic sausage into bite-sized pieces. Dice the red and green bell peppers, and chop the onion into small pieces. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat.
Drain and pat the potatoes dry with a clean kitchen towel, then add them to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the potatoes are golden and crispy on the outside. Remove the potatoes from the skillet and set them aside on a plate.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the garlic sausage. Cook for 4-5 minutes until browned and cooked through. Remove the sausage and set it aside with the potatoes.
In the same skillet, add the diced bell peppers, onion, and minced garlic. Cook for 5-6 minutes until the vegetables are softened and slightly caramelized.
Return the potatoes and sausage to the skillet, mixing them with the vegetables. Sprinkle the mixture with smoked paprika, dried thyme, salt, and black pepper. Stir well to combine and cook for an additional 3-4 minutes to let the flavors meld.
If desired, fry or cook the eggs separately to serve on top of the hash.
Garnish the hash with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1320 mg | 28% | |
*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.
