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One-Pan Oven Roasted Sausage and Potato Breakfast Hash
easy
Breakfast
Western
One-Pan Oven Roasted Sausage and Potato Breakfast Hash
15m
Prep
50m
Cook
5
Servings
759
Views
1 photos • Tap to view
Simplify your weekend mornings with this easy, hearty breakfast hash. By roasting everything together in the oven, you achieve perfectly crispy potatoes and savory sausage without the mess of stove-top frying.
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Ingredients
- ✓800 g Russet potatoes, cut into 1-inch cubes
- ✓37.5 ml Olive oil
- ✓1 tsp Smoked paprika
- ✓0.5 tsp Dried thyme
- ✓0.5 tsp Garlic powder
- ✓1 large Red bell pepper, chopped
- ✓1 large Red onion, cut into wedges
- ✓100 g Streaky bacon, chopped
- ✓500 g Pork sausages, casings removed
- ✓5 units Large eggs
- ✓15 ml Fresh parsley for garnish
Instructions
1
Preheat your oven to 200 °C (204 °C). Toss the cubed potatoes with 22.5 ml of oil, paprika, thyme, garlic powder, and salt. Spread them on a baking tray and roast for 15 minutes.
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Tip:Use a heavy-duty sheet pan to ensure even heat distribution.
2
In a separate bowl, toss the bell peppers and onions with the remaining oil and a pinch of salt. Add these to the potato tray along with the bacon and small, dolloped pieces of sausage meat.
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Tip:Removing the sausage meat from the casing allows it to crisp up and flavor the potatoes throughout the bake.
3
Return the tray to the oven and bake for another 20 minutes. Toss the mixture, then continue baking for 15 more minutes until the potatoes are golden and tender.
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Tip:Ensure the tray is crowded enough so the ingredients roast in their juices rather than drying out.
4
Reduce the oven temperature to 180 °C (177 °C). Create small wells in the mixture and crack an egg into each one.
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Tip:For runny yolks, check the eggs at the 7-minute mark.
5
Bake for 7–10 minutes until the egg whites are fully set. Garnish with fresh parsley before serving warm.
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Tip:Serve with a side of hot, buttered toast for a complete meal.
sausage
easy
breakfast
hash
brunch
one-pan
potato
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