Spicy Sausage and Potato Hash
If you’re looking for a hearty and fiery all-in-one breakfast skillet, this Spicy Sausage and Potato Hash is a must-try. Chorizo sausages and harissa paste add instant flavor while the creamy Yukon potatoes offer some sustenance. This easy, one-pan meal comes together in under 30 minutes, making it a quick breakfast hash that keeps you going all day.
I love using spicy sausage such as chorizo or lamb merguez to instantly flavor dishes including my spicy sausage pizza and sausage pinwheels.
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Spicy Sausage and Potato Hash
Ingredients
- 3 tbsp olive oil
- 1/2 lb Yukon potatoes diced, 1/4-inches diced
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 sausages chorizo or merguez
- 1 yellow onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 tbsp harissa paste
- 1 tbsp fresh parsley to garnish
Instructions
- Heat a medium cast iron skillet or non-stick pan over medium-high heat. Add the olive oil, followed by the diced potatoes. Fry the potatoes for 10 minutes while stirring frequently until tender and the edges start to crisp up. Season them with salt and pepper.3 tbsp olive oil, 1/2 lb Yukon potatoes, 1 tsp salt, 1/2 tsp ground black pepper
- Remove the casing of the sausages and add the meat to the potatoes, breaking them up with a spoon into small pieces. Brown the sausage meat while stirring frequently. This will take another 5 minutes.2 sausages
- Add the onion and bell pepper pieces and cook for another 5 minutes. If the hash becomes too dry, add more oil 1 tbsp at a time.1 yellow onion, 1 red bell pepper
- Add the harissa paste and minced garlic. Stir to combine and cook for another minute for the flavors to mingle. Season to taste with salt and pepper and more harissa paste if desired.2 garlic cloves, 1 tbsp harissa paste
- Garnish the sausage and potato hash with fresh parsley and serve it on its own or alongside fried or poached eggs for a full cooked breakfast or easy dinner option.1 tbsp fresh parsley
Notes
Nutrition
Ingredients and substitutions
- Sausage – Spicy chorizo or merguez sausages. Any uncooked sausages will do.
- Potatoes – I use Yukon potatoes for their golden color and buttery texture but russet potatoes would work well here too.
- Harissa – Harissa paste adds extra spice and flavor to this hash. You can use other chili pastes such as sambal olek as well.
- Vegetables – Brown onion, fresh garlic, and a red bell pepper add color, texture, and extra flavor to this hash. You can opt for red or green onion, 1/2 tsp of ground garlic, or any color bell pepper instead.
Step-by-step spicy breakfast hash
1. Fry the potatoes first to ensure they’re fully cooked through later on.
2. Add the sausage meat and brown it. The spices and fat will start to season the potatoes.
3. Add the veg and harissa to flavor the hash further and add some color.
4. Season to taste and garnish with fresh herbs. Serve with fried or poached eggs.
My top sausage and potato hash tips
- Cut potatoes into small, uniform pieces for quick and even cooking.
- Make sure the pan is nice and hot before adding the potatoes to ensure a crispy texture.
- Don’t be shy with the oil, as the potatoes will soak it up, which is essential for proper browning.
