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.
that looks amazing… I think I died and went to hash heaven!
This looks DELICIOUS!! I can’t wait to get to the farmers market Saturday to get the ingredients. YUM!
Sausage, peppers and onions is one of my go to meals. Love the addition of potatoes!
Your telling me about Amazon prime and wine…… I’m the proud owner of a giant box of bounty paper towels, and hair tool organizer!
I love cooking with no pressure – of blogging or anything else. Some of the best meals come out of that. And this one, Kristin… oof. My kind of plate.
Hope your days slow down a bit and you can enjoy these last weeks of summer! Iowa winters are too cold not to appreciate these warm days. Good luck with the water in your basement! Eek! In your new house!
i love hashes! they’re so easy to make, but they somehow make me feel like i’m out brunching (this might just be a result of the fact that i tend to order them a lot when i eat out because they sound so good).
My husband would love this! Pinned! I cope with stress with either wine and Netflix or wine and a good book (see a theme here?) ;)
This looks SO yummy! I totally get you with the cooking therapy thing – it’s one of the biggest stress relievers in my life :) Also — I LOVE kielbasa, too! Definitely a favorite food of mine, thanks to growing up in Pittsburgh and having polish food around every corner. Can’t wait to try this!!
This looks delicious and easy to make.
Looks amazing. Printing it off as I type this because I know my husband will love it. And surprise, surprise. I have a package of kielbasa in the fridge already!
I think this meal could get anyone through a stressful week. Nutritious and delicious :) Thanks for posting.
This looks delicious! I cope with stress by listening to music instead of feeding my NPR addiction.