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.
How long to prep and cook?
Made this tonight and we can’t wait to eat the leftovers!
Had to substitute pesto for the basil and it was delicious.
Thank you for all your great recipes!!
This is so good! I make it at least once a month. My husband gets so excited when I tell him it’s for dinner. The runny yolk from the egg is probably my favorite part. It’s great leftover, too.
This recipe brought me back to my days in Germany. I prepared it as a 2017 New Year’s day comfort meal, but substituted brats cooked Milwaukee-style for the kielbasa and cut the potatoes, green pepper and onion a bit larger than the recipe called for. The fam loved it, even my wife who’s not a big brat fan – she went back for seconds. And by the way, I did it all my Big Green Egg to add a bit of smoke flavor. Thanks for taking me back!
Love this condition but l’m doing low carbs, l’ll leave the potatoes out, Thank for that recipe looks so yummy, can’t wait to make it ?
I made this for my daughter after we loved it and she loves it too. She’s crazy busy so we were wondering if it could be frozen and then heated up later? It’s delicious left over too, but I’m not sure on freezing. What do you think?
I’m so glad to hear it, Marcia!!! I think this dish would reheat beautifully from the fridge though I’m not 100% about from the freezer as mushrooms can get a little once frozen. That said, you could omit the mushrooms then saute them up fresh when reheating the frozen portion?
There is no fresh basil out here in the country at this time of year!
Any substitutes?
You could use dried or freeze-dried basil. I’d add those in a little bit earlier to make sure they have time to soften.
Made this tonight! Delicious and filling! I’m starting to enjoy cooking again, so thank you!
I’m so glad to hear it, Meghan! Thanks for the feedback!
Made this tonight and totally loved it! So full of flavor and I even did some sweet potatoes too for the extra vitamins. :) I want to try chopping the onion and mushroom slices thicker next time so they hold up through the heat. Delicious with over easy egg on top! Thanks for this recipe!
Wow, there is some seriously good cookin’ going on up in Iowa! This looks like the perfect supper for a cloudy, gloomy day here in Kansas. Can’t wait to try it!
Made this last night. I told my husband that I only made one tweak (for me that is amazing). He braced himself. I used some leftover bacon grease instead of olive oil because everything is better with bacon(grease).
So tasty that he said this is the go to hash recipe from now on.
Ooo, yes, I agree – great swap and so glad to hear you both enjoyed!
I made this on Sunday. Delicious! Thanks for sharing it with us. I enjoy your blog!
Yes! So glad to hear!
This is beautiful, Kristin. Absolutely delicious (judging from the looks), healthy, definitely a must if you’re looking to increase your protein intake.
It’s pretty easy to make too!