Easy Skillet Sausage and Egg Hash


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easy skillet sausage and egg hash

I love a hearty breakfast {on the weekends when I have a little more time to cook}. This recipe for Easy Skillet Sausage and Egg Hash is one of my new favorite breakfasts! I made this over the weekend with all local ingredients – the potatoes, peppers, and onions all came from my garden. The eggs came from a local girl and the sausage came from a local pig. It doesn’t get much better than that, folks!

I’ve made a more traditional hash breakfast in the past, but I have a hard time because I can’t flip over the potatoes nicely enough. So, I changed up the traditional hash recipe to make it a bit easier for me to cook. I hope you like it!

Here’s a quick picture tutorial for Easy Skillet Sausage and Egg Hash.

brown half pound of sausage

Brown a half a pound of sausage in an oven proof pan. I love my Lodge Cast Iron Skillets. They are inexpensive, easy to care for, and non-toxic! Can’t beat that.

add bacon grease

Remove sausage from pan and either drain off excess fat, or add some more. I had to add a couple TBS bacon grease to have enough fat for sauteing my veggies.

diced veggies
saute diced veggies

Saute diced veggies on medium to medium high until fragrant and partially cooked, 10-15 minutes. This is where my dish differs from a traditional hash, because I don’t actually hash the potatoes. Since I have a hard time cooking and turning the hashed potatoes without burning them, I just cook the diced potatoes. Works better for me this way. 🙂

add sausage and eggs
Easy Skillet and Egg Hash

Add sausage and eggs. Place in oven and bake at 350 for 30 minutes. If you want softer eggs, bake the veggies and sausage alone first for about 20 minutes, then add eggs for last 10 minutes of cooking.

Enjoy! This dish makes a great breakfast for a lazy day or also a nice breakfast at dinner!

Easy Skillet Sausage and Egg Hash

Easy Skillet Sausage and Egg Hash


  • 1/2 pound sausage
  • bacon grease
  • 4 medium potatoes, diced
  • 1/2 a large red pepper, diced
  • 1/2 a red onion, diced
  • Salt and Pepper to taste
  • 6-8 eggs


  1. Preheat the oven to 350.
  2. Cook the sausage until almost brown and remove from pan.
  3. If you have a lot of grease, drain some off. I didn't have much grease, so I added a couple tablespoons bacon grease.
  4. Once the bacon grease has melted, add the diced potatoes, onions, and red pepper. Season with salt and pepper and cook on medium heat for 10-15 minutes, until the veggies smell fragrant and look partially cooked.
  5. Now put the sausage back in with the veggies.
  6. Place the pan in the oven and let the veggies and sausage bake for 15-20 minutes more.
  7. Remove the pan, make wells in the veggies, and add the eggs.
  8. Place the pan back in the oven and let the eggs cook for 10 minutes, or until the whites are set.
  9. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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  1. I make this kind of breakfast fairly often – mostly at the weekends though. I tend to use sweet potatoes or rutabaga for mine… and I usually grate them because it cuts down on the cooking time.

    1. Sweet potatoes sound good! I’ve never tried a rutabaga! I’ll need to add that to my list. I love oven roasted veggies, so this is my favorite way to cook them. 🙂

  2. Love a hearty breakfast like this! What a great dish and the way you added the eggs to the skillet was very clever. I usually fry them separately, but I love your idea!

    1. Thanks, MJ. I’ll all about simplification. Baking them for a long time does make them kind of rubbery, but popping them in the oven toward the end seems to work very nicely.

  3. I make a hash exactly like this, except I scramble the eggs, every morning when we are camping. Do you dip toast in the yolks? There’s something about a skillet of taters, sausage, and eggs while camping that we love 🙂

  4. This recipe looks super easy to make.

    I like making what I call fritatas: left over rotini pasta & eggs, whipped (scrambled), maybe adding a slice of American cheese on top.

  5. Wow, this looks AMAZING! I am a vegetarian, so do you think it would still taste good if I didn’t use the meat? Your pictures are beautiful! What an amazing set-up. Great job, Michelle.

    1. I think it would be fine without the meat! 🙂 Thank you for the compliments. I’m quite happy with the way those pictures turned out.