Sausage, Pepper and Mushroom Hash is a gluten-free breakfast recipe for the biggest of appetites. Hearty, savory, and extremely filling!
Last weekend I pulled out my chef’s knife and big cutting board then went to town chopping fresh vegetables and smoked sausage before sauteing them until crisp and sizzling. Sausage, Pepper and Mushroom Hash was supposed to be an impromptu brunch but it turned out so well I had to recreate it for you!
What’s Inside
Creamy Yukon gold potatoes, green bell pepper, red onion, sliced mushrooms, and kielbasa sausage are sauteed until the potatoes and sausage develop a crispy golden crust, and the pepper and unions are tender and caramelized, then the whole dish gets smothered in drippy egg yolk.
This recipe is for my fellow foodies with an APPETITE! Meat and potatoes at its finest.
Meals like this are not only fun to create – from methodically chopping the vegetables, to watching them turn golden brown and crisp – but they’ve got a way of making me feel instantly better about anything I’m stressing out about. Comfort food’s got a way of doing that. So does not having to do a truck load of dishes.
Did I mention this is a one-skillet dish?!
How to Make this Recipe
Start by preheating a large (I mean huge!) cast iron or heavy-bottomed skillet over medium/medium-high heat (we’re looking for a 6/10 on the heat scale,) then add extra virgin olive oil and Yukon gold potatoes that have been chopped into 1/2″ cubes. Preheating the skillet will give the potatoes a nearly-instant crust as soon as they settle in.
Shake the skillet to get the potatoes into an even layer then season with salt and pepper and saute, stirring occasionally, until crisp and tender, 10-12 minutes.
Scoop the potatoes onto a plate then turn the heat up to high and add a bit more oil to the skillet. Add chopped bell pepper and red onion, plus sliced mushrooms and Kielbasa sausage then saute until the vegetables are caramelized and tender, another 10-12 minutes.
Don’t be scared if your skillet is overflowing at this point – it will get easier to stir as the vegetables soften and shrink down! Finally add minced garlic cloves and chopped basil leaves then saute for 1 more minute.
Add the potatoes back into the skillet then stir everything to combine. Plate the hash then top with eggs cooked your way and dig in! Ferociously filling, savory, and hearty, there is no way you’re going to leave the table feeling unsatisfied after this meal. Enjoy!
Equipment
Ingredients
- 3 Tablespoons extra virgin olive oil, divided
- 1 lb yukon gold potatoes, chopped into 1/2” cubes
- salt and pepper
- 14 oz package kielbasa, sliced, Johnsonville recommended
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 8 oz sliced mushrooms
- 2 cloves garlic, minced
- 6 large basil leaves, chopped
- 12 eggs
Directions
- Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes. Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside.
- Turn heat to high then add remaining Tablespoon oil to the skillet. Add sausage, peppers, onions, and mushrooms then season lightly with salt and pepper and saute until vegetables are tender, 10-12 minutes, flipping with a spatula occasionally and turning heat down when vegetables begin to soften. Add garlic and basil then saute for 1 more minute. Add potatoes back into the skillet then stir to combine.
- Meanwhile, cook eggs in a large nonstick skillet then place on top of hash and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This really hit the spot! Great recipe.
So glad to hear this, Lana! Thank you so much for your feedback and recipe rating!
Perfect for my leftovers! I had leftover lamb-feta sausage and chicken chorizo sausage and added sautéed onions, peppers and potatoes. Didn’t add eggs but it would have put this over the top. Easy to adapt to food on hand.
That sounds incredible, Robin! So glad you were able to make this recipe with what you had on hand!
I needed a recipe for Field Roast vegee sausages and vegetables I had in the fridge. This was a good recipe finished with sunny side up eggs on top that we had for dinner. My husband had the leftovers with another egg for a breaksfast.
Sounds delicious, Adrienne! I’m so glad you enjoyed — thank you so much for your feedback and recipe rating!
I made this tonight and used turkey sausage and frozen potatoes O’Brien. I had red, yellow and orange peppers so that’s what I used. Hubby had a dippy egg and I had a fried. This was absolutely delicious! Thanks!!
Sounds fantastic, Linda!! I’m so glad you were able to make it your own!!
Very nice recipe. Thanks for sharing it.
You got it, Paul!
Made this for dinner tonight. Easy and the whole family gobbled it up! Glad for a different way to fix kielbasa.
Glad you loved it, Carol! I agree – always nice to switch things up a bit! :D
Super easy. I used crumbled sausage instead since I’m Polish and store-bought kielbasa like what is shown is a sin and super salty lol. I’ll try making this again with fresh kielbasa from the Polish butcher :)