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With crispy potatoes, spicy (or not-so-spicy) sausage, tender crisp cabbage, bell peppers, and onions, tossed with just the right amount of seasoning, this sausage and potato hash breakfast skillet is the kind of meal that’s welcome any time of day. We enjoy this for both lazy weekend breakfasts and quick weeknight dinners.

overhead photo of sausage potato cabbage skillet

Sausage Hash

This is a one-pan meal where every bite feels a little different, but the flavors play together perfectly. We like to top each serving of sausage hash with a fried egg, and my boys all drizzle theirs with hot sauce. And while technically this is a breakfast recipe, we make it for dinner most of the time.

Breakfast skillets are some of my favorite meal preps, too. The flavors just seem to get better as everything mingles together in the fridge. I like to make it on the weekend and then during the week, the family just warms a portion up whenever they’re hungry. It reheats beautifully in the microwave or sometimes I’ll toss it back into a hot skillet for a few minutes.

collage photo of ingredients and process for breakfas tskillet

Breakfast Skillet Recipe

What I like most about breakfast skillet meals is how adaptable and easy they are to pull together. Tons of potatoes on hand? Use them up. No sausage? Grab some leftover ground beef or pulled pork. Lots of leftover roasted vegetables? Just toss them in last.

There’s no limit to the combinations you can come up with for 100breakfast skillets. Crispy pork, tender vegetables, and potatoes topped with a perfectly soft egg? Sign me up for this pulled pork breakfast skillet any day of the week.

sausage hash with a soft fried egg on top

Red potatoes seasoned with Mexican spices are roasted and then tossed with sauteed onions, peppers, and beans, finished with a handful of barely wilted, warm spinach in this black bean breakfast skillet.

Crispy browned hash browns and crisp-tender asparagus with plenty of bacon and a fried egg on top is my idea of breakfast heaven. Technically, it’s called a hashbrown bowl, but you can call it breakfast heaven, too.

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful sweet potato breakfast skillet.

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Sausage Potato Hash

Mary Younkin

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

▢ 1 pound hot or regular breakfast sausage
▢ 1-2 tablespoons olive oil as needed
▢ 4 cups diced potatoes about ½-inch in size
▢ 1 teaspoon kosher salt adjust to taste
▢ ½ teaspoon freshly ground black pepper adjust to taste
▢ ½ teaspoon granulated garlic or garlic powder
▢ 1 medium yellow onion chopped into ½-inch pieces about 1 cup
▢ ½ small head of green cabbage sliced thin about 6 cups
▢ 1 red pepper sliced into matchsticks, about 1 cup

Instructions

In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.
Add the potatoes and toss to coat. Add 2 tablespoons of water and scrape up the browned bits on the pan. Sprinkle with salt, pepper, and garlic. Cover with a lid, reduce to medium heat, and cook for 5 minutes.
Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Transfer the potatoes to the bowl with the sausage.
Return the skillet to the stove over medium heat and add a splash of water. Scrape up any browned bits, dump out any liquid remaining, and then wipe the pan mostly clean with a paper towel.
Return the pan to the stove and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and stir to mix well.
Add 2 tablespoons of water to the pan with the cabbage and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 4 minutes. Uncover and add the peppers, season with salt and pepper. Continue cooking for a couple of minutes, until the peppers begin to soften.
Add the sausage and potatoes back to the skillet. Taste and adjust salt and pepper as desired. Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.