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Easy Breakfast Hash

This easy breakfast hash has crisp sausage, golden brown potatoes, onion, a little bit of fresh spinach, all cooked to perfection. A hearty delicious option for any meal of the day.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 (total yield: 4 1/2 cups hash)
Calories 494kcal
Author Toni Dash

Ingredients

  • 1 pound bulk/loose pork breakfast sausage
  • 3 cups chopped Yukon Gold potatoes cut into 1/2-inch to 3/4-inch cubes
  • ½ cup chopped yellow onion
  • 2 cloves garlic minced
  • 1 ½ cups fresh baby spinach rough chopped
  • kosher salt and black pepper to taste

Instructions

  • Heat a large cast iron skillet or heavy bottomed large non-stick skillet over medium-high heat. Add the sausage and cook it for 5-7 minutes or until browned and with some crispy edges. Break up the sausage with a spatula or wooden spoon into crumbled pieces as it cooks.
  • Remove the sausage using a slotted spoon and leave any rendered fat in the pan.
  • Add the potatoes to the pan and cook them for 10 minutes, or until they are just starting to become tender.
  • Add the onion and cook with the potatoes for an additional 5-7 minutes, or until the onions are tender and the potatoes are golden brown.
  • Add the garlic, and spinach and cook for an additional minute. Add the sausage back to the skillet and mix the ingredients together.
  • Remove the pan from the heat and season with salt and pepper to taste.

Notes

Serving size note
The recipe makes a bit over 1 cup per serving. If serving with other breakfast items the recipe could stretch to 6 servings.
Variations
Swap in bacon. Chop the bacon and cook it until crisp. Then remove the bacon pieces with a slotted spoon and continue as directed. Add the bacon back to the pan with the spinach.
Use sweet potatoes. Follow the same instructions! Sweet potato breakfast hash is delicious topped with goat cheese!
Make it vegetarian or vegan:
  • Leave out the sausage and sauté the potatoes in 3 tablespoons of olive oil.
  • Add some extra veggies to increase the volume of the hash. Cooked veggies can be added with the onion to warm through. Raw veggies should be added earlier in the cooking process to fully cook.
  • For breakfast sausage flavors (without the meat) add some of the suggested fresh herbs below.
  • Plant-based sausage equivalents can also be used.
Try a different type of breakfast sausage. Any breakfast sausage will work: turkey, venison, etc. If substituting a leaner protein like turkey additional oil may be needed to prevent the hash from drying out.
Substituting dried spices. If you are out of onion or garlic, you can use 3/4 teaspoon of granulated onion powder and 1/2 teaspoon granulated garlic powder. The volume of the hash will be reduced however without the fresh onion and garlic. For a spicy touch add a bit of cayenne pepper or crushed red pepper flakes.
Add fresh herbs. To bump up the herb flavors add some fresh thyme, rosemary, Italian parsley or sage or a combo. Safe can be quite strong so start with just a little and add more to taste.
Swap in red potatoes. Red potatoes are similar to Yukon Gold in that they have thin skin that's edible, a waxier consistency which keeps their form in hash. Russet potatoes also work but aren't our favorite for breakfast hash recipes.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave.

Nutrition

Calories: 494kcal | Carbohydrates: 34g | Protein: 21g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 742mg | Potassium: 1126mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1144IU | Vitamin C: 41mg | Calcium: 50mg | Iron: 3mg