Need an easy, family-friendly dinner idea? This sausage hash recipe is a winner! Packed with tasty sausages, crispy potatoes, and fresh veggies, it’s the perfect midweek meal for busy parents. Quick, hearty, and a great way to use leftovers – try it for a stress-free supper everyone will love!
Hash, whether with leftovers, fresh veggies, or a combination of both, is one of my favourite easy midweek dinners.
Easy, quick, full of flavour and always a hit with the kids. It’s pretty much the perfect midweek meal. I know that people like a breakfast hash, but I always think of it as a dinner.
Why I Love Sausage Hash
Erm, it’s perfect?!
- I prefer the chunks of hash to the mush of bubble and squeak.
- It’s easy but hearty, with tons of nutrition.
- Hash is really colourful.
- You can easily change the veggies to suit your family.
- I absolutely love recipes with Brussels sprouts!
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Ingredients For Sausage Hash
When I make my super easy sausage and potato hash, I use:
Butter – Use olive oil instead if you prefer, but I love a buttery hash.
Red Onion
Pork Sausages – You can experiment with different options, but basic pork sausage is fine.
White Potatoes
Brussels sprouts
Carrots
Salt and Black Pepper
Eggs – I fry eggs and serve them on top of my hash at the table. This is totally optional, but it adds flavour, texture and a yummy yolk to dip everything else in.
You’ll Also Need
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It’s not quite a one-pot dinner; you’ll need large saucepans and a colander to parboil your potatoes and vegetables. But apart from that, you just need a large, non-stick, flameproof pan to cook it all together.
A Skillet, Frying pan or wok is fine. Then, just a spatula to mix it all.
I also use individual pans to cook my eggs. These are a total game changer for frying eggs, but they are also perfect for American pancakes, and I highly recommend them.
If you want to add more colour to your hash and crisp your potatoes up more, you can transfer to a baking dish or tray and grill for a few minutes to finish. This isn’t necessary, but it is a nice touch if you have time.
How to Make Sausage Hash – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Parboil the potatoes, carrots and sprouts for 5 minutes.
Step Two
Drain and set to one side.
Step Three
Melt the butter in a large, non-stick flameproof pan over medium heat on the hob.
Step Four
Add the onion and sausage and fry for 10-15 minutes, stirring often until browned.
Before frying, but after slicing, I pull the skin off the sausages. It comes away really easily. This is just preference; it’s not essential.
Step Five
Add the potatoes, carrots and sprouts.
Step Six
Stir in a pinch of salt and pepper. You can add any other herbs and spices you’d like to use here, too.
Step Seven
Fry for 10-15 minutes until the potatoes are soft in the middle and crisp on the outside.
Step Eight
In another pan, carefully fry four eggs to serve (optional).
Serving Suggestions
I fry some large eggs and serve them on the top of my hash. Fried eggs make a simple and yummy addition.
We love Sausage and egg hash. The runny eggs are perfect.
You don’t need to add any veggies, but some asparagus might be nice on the side. You could also add some stuffing for a traditional Sunday lunch flavour.
If you aren’t having eggs, you might want to put some gravy on the table so it’s not dry.
Variations
Hash is a super versatile dinner. You can do loads differently.
Utilise the Grill
If you want beautifully crispy potatoes, it can be hard to achieve in the pan. There’s a lot going on, so even after 15 minutes, while they’ll be cooked, they might be pale.
For golden potatoes and some more colour on your sausages and veggies, transfer to a baking dish and grill on medium high heat for a few minutes before serving.
Add Sweet Potatoes
Sweet Potato and Sausage Hash is delicious. Adding a diced sweet potato and reducing the white potato adds colour, texture, flavour and nutrition.
I love Sausage and sweet potato hash!
Use Leftover Veggies
If you have lots of leftover Sunday roast vegetables and potatoes, use these instead. Hash is perfect for leftovers, and if you’ve got veg but no meat, adding some sausages is a cheap way to create a meal using up your leftovers.
Change the Vegetables
Carrots and sprouts are perfect for hash, but other vegetables like parsnips are lovely, too. Or you could change things up and add things like red and green bell pepper.
Add Some Cheese
Crumbled feta cheese, added just before serving or at the table, is a lovely finishing touch for hash.
Add Some Spice
My hash gets its flavour from the ingredients: butter, salt and pepper. I don’t think it needs anything else. But, if you want, some paprika or cajun seasoning would be a nice addition.
Add Herbs
Rosemary, sage, thyme, or fresh parsley are all nice additions that taste great with sausage hash, too. Alternatively, a teaspoon of mixed herbs would work.
Leftovers
If you’ve used leftovers to make your hash, I don’t recommend saving and reheating again.
If, however, you’ve made it with fresh ingredients, you can reheat hash the next day, either in the oven, pan, air fryer or microwave, using a food thermometer to make sure the sausages are above 75 degrees C before serving.
Storage
Remove leftovers from the cooking pan and place them in a clean, airtight container. Cover and keep in the fridge for 1-2 days.
FAQ
Hash is like bubble and squeak in the sense that it’s often made with leftover potatoes and vegetables all mixed together.
But bubble and squeak typically uses mashed potatoes, and everything is mashed together and shaped into patties.
Hash is chunks of veg, potato and often meat, fried together.
Potatoes are often the main ingredient, but it’s a fairly even mix of potatoes, vegetables and meat.
Hash can be made with sausages, lamb, chicken, beef, pork or ham. Anything really.
Other Recipes
If you like this easy sausage hash recipe, you might also want to try:
Sausage Hash
Ingredients
- 1 Tablespoon Butter
- 1 Red Onion (Sliced)
- 8 Pork Sausages (Chopped into Chunks)
- 500 g White Potatoes (Peeled and chopped into 1-2cm chunks)
- 300 g Brussels sprouts (Trimmed and cut in half)
- 300 g Carrots (Sliced)
- Pinch Salt and pepper
- 4 Eggs (To serve – optional)
Instructions
- Parboil the potatoes, carrots and sprouts for 5 minutes.
- Drain and set to one side.
- Melt the butter in a large, non-stick flameproof pan over medium heat on the hob.
- Add the onion and sausage and fry for 10-15 minutes, stirring often until browned.
- Add the potatoes, carrots and sprouts.
- Stir in a pinch of salt and pepper.
- Fry for 10-15 minutes stirring occasionally until the potatoes are soft and crisp.
- In another pan, carefully fry four eggs to serve (optional).
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
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