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Baked Sausage Breakfast Hash

A delicious one-tray breakfast hash featuring crispy roasted potatoes, savory sausage, and perfectly baked eggs with runny yolks. Easy to make and even easier to enjoy!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 800 g 800g potatoes, peeled, cut into 2cm cubes Use true 2cm cubes for even cooking.
  • 1.5 tbsp 1 1/2 tbsp olive oil
  • 0.5 tsp 1/2 tsp smoked paprika Adds a smoky flavor.
  • 0.5 tsp 1/2 tsp dried thyme
  • 0.25 tsp 1/4 tsp onion powder
  • 0.25 tsp 1/4 tsp garlic powder
  • 0.5 tsp 1/2 tsp cooking salt / table salt
For the Vegetables and Meat
  • 1 pcs 1 red capsicum / bell pepper, cut into 2.5cm squares Adds sweetness.
  • 1 pcs 1 red onion, cut into 1cm wedges Turns jammy and adds flavor.
  • 100 g 100g streaky bacon, cut into 2.5cm squares
  • 500 g 500g pork sausages (any variety) Any pork sausage works.
For the Eggs
  • 4 pcs 4 eggs (or as many as you want and can fit) Adjust based on your tray size.
For Garnish and Serving
  • 1 tbsp 1 tbsp parsley, roughly chopped (optional garnish) Optional for a fresh finish.
  • 1 slices Hot buttered toast (optional serving) Perfect for scooping.

Method
 

Preparation
  1. Preheat the oven to 200°C/400°F (180°C fan-forced) and line a baking tray.
  2. In a large bowl, toss the potato cubes with 1 1/2 tbsp olive oil, smoked paprika, thyme, onion powder, garlic powder, and salt.
Roasting
  1. Spread the potatoes on the tray in a single layer and bake for 15 minutes.
  2. In the same bowl, toss the red capsicum and red onion with 1 tbsp olive oil and a pinch of salt and pepper.
  3. Add the capsicum, onion, sausage meat, and bacon to the tray and toss together.
  4. Return to the oven and bake for an additional 20 minutes, then gently toss to ensure even cooking. Bake for another 15 minutes.
Eggs Baking
  1. Reduce the oven temperature to 180°C/350°F (160°C fan).
  2. Create wells in the mixture and crack the eggs into them. Bake for about 7 minutes, or until the whites are set and yolks are runny.
Serving
  1. Sprinkle with chopped parsley and serve immediately with hot buttered toast.

Notes

For best results, keep the tray snug and check on the eggs to avoid overcooking.