This sausage breakfast hash is loaded with a rainbow of fresh summer vegetables, crispy potatoes, and lots of flavorful sausage. – the best savory summer breakfast with an egg served on top!
We love a good colorful breakfast around here and this hash just ticks all the breakfast boxes!
It’s got just the perfect balance of everything. Light and summery from all the veggies, yet also hearty from the crispy potatoes and sausage.
Strongly considering just moving into this glorious skillet for the summer.
The best part about this hash is that you can go wild with the add-ins! We suggest our favorite vegetables and toppings but you can totally swap them out for your favorites or whatever you have on hand.
Honestly, there’s no going wrong when the thing in question is a breakfast hash.
This Breakfast Hash features…
- Flavorful browned sausage and crispy yellow potatoes
- Fresh zucchini, summer squash, and cherry tomatoes
- Beautiful fried eggs, grated Parmesan, and fresh basil for topping
- Only a handful of ingredients needed and 45 minutes to make
Making The Breakfast Hash
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Yellow potatoes
- Vegetable oil
- Chicken sausage
- Summer squash
- Red onion
- Cherry tomatoes
- Parmesan cheese
Choosing Your Sausage
We love using a lighter breakfast sausage such as chicken or turkey, but this hash will work great with a variety sausage types! Kielbasa is one of our other go-to’s when we don’t have breakfast sausage on hand.
We recommend buying sausage links and cutting them into half-circles for quick pan searing.
Tips for Perfect Breakfast Hash
- Par-boil potatoes – this gets a head-start on cooking the potatoes. Make sure not to overcook them here, you want them just a little firm.
- Cut vegetables into uniform size – we want all the vegetables to cook at the same rate, so try to make them as uniform as possible.
- Sear hash ingredients in batches – this might seem like extra work, but this cooking method helps ensure that everything will crisp up and cook evenly. First you’ll cook the sausage, then the vegetables, and finally the potatoes.
- Don’t stir potatoes – when searing the potatoes for hash, the less stirring the better. This allows the potatoes to crisp up perfectly golden brown and then you’ll flip them to the other side.
Try these ideas for a different twist on this hash.
- Try different veggies – sweet pepper, asparagus, or green beans would be great in this hash.
- Skip the meat – you can easily make this hash vegetarian by replacing the meat with a meatless sausage or more veggies and potatoes.
- Try a different meat – you can replace the sausage with cooked chicken, brisket, or bacon bits.
- Change up the toppings – you’ve gotta have an egg on your hash, but feel free to use your favorite cheese and fresh herb.
Make Ahead Instructions
Follow these instructions for make-ahead tips.
- Par-boil potatoes in advance – the potatoes can be par-boiled and stored in refrigerator up to 3 days.
- Cut the vegetables and sausage – you can cut these ingredients and store them in the refrigerator up to 3 days as well.
- Assembly – proceed with the recipe! It should only take about 20 minutes or less to assemble this hash.
This is just the most dynamite savory breakfast of all time! It’s so hearty, yet also light from all the veggies so it doesn’t put you in a food coma immediately afterwards.
Your breakfast of the summer awaits!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More savory breakfast recipes to try next!
- Breakfast Corned Beef Quesadillas
- Poblano Sweet Potato Black Bean Breakfast Enchiladas
- White Cheddar Bacon Scallion Scones
Sausage Breakfast Hash with Summer Vegetables
- 1 lb yellow potatoes, cut into 1/2-in cubes
- 4 tablespoons vegetable oil, divided
- 13 oz chicken sausage, halved width-wise and thinly sliced
- 1 medium zucchini, cut into 1/2-in cubes
- 1 medium summer squash, cut into 1/2-in cubes
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 2 medium cloves garlic, minced
- Salt and pepper to taste
- Eggs (cooked your preferred way), grated Parmesan cheese, and fresh basil for topping
- Place potatoes in a medium pot of lightly salted water, just enough to cover potatoes. Bring potatoes to a boil over medium-high heat, then reduce heat to medium and let potatoes simmer until just barely tender, about 5-8 minutes (a paring knife should go through a cube with just a bit of resistance) Drain potatoes and pat dry with paper towels.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken sausage in a single layer and sear on both sides until golden brown. Remove from pan and set aside.
- In same skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add zucchini, summer squash, and red onion and saute 4-6 minutes until vegetables are tender and lightly browned. Add cherry tomatoes and garlic and cook 1 additional minute until fragrant. Remove from pan and set aside.
- In same skillet, heat remaining 2 tablespoons vegetable oil over medium-high heat. Add pre-cooked potatoes in a single layer in pan. Let potatoes cook without stirring 3-5 minutes until crispy, then use spatula to flip to opposite side and cook an additional 3-5 minutes until crispy.
- Add chicken sausage and sauteed vegetable mixture to potatoes and toss until evenly combined. Season hash with salt and pepper to taste and top individual servings with eggs, Parmesan, and fresh basil. Enjoy!