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What is a breakfast hash, you ask? This hearty, soul-satisfying skillet full of sausage, potatoes, cabbage, and onions is a guaranteed hit that also delivers a serious punch of nutrition.
Breakfast Hash
Hash one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.
And yes, I mean often and not always. Hash is really more of a method than it is a recipe. You have almost endless flexibility in what goes in as long as you know how to cook it.
Cabbage Skillet
I’ve made this breakfast skillet with cabbage, spinach, or kale over the years, but cabbage remains our favorite by a good measure. The texture of cooked cabbage is a winning feature, but the resulting flavor is always great too. Cabbage holds the flavor of whatever is cooked with it, making it the perfect accompaniment to sausage.
What is Breakfast Hash?
Breakfast hash is basically a churched up version of home fries. Everyone knows sausage is meat glitter, so adding it to a pan of fried potatoes makes for a festive breakfast, brunch, or brinner everyone will love.
It’s one of our favorite breakfasts! Often composed of crispy potatoes, onion, and a bit of sausage or bacon, we love to add vegetables to the skillet for all of the added flavors and textures they provide.
For the record, topping our breakfast hash with a soft fried egg is never optional, it’s a requirement and the entire family loves this meal. (Fun fact, my brother requests a hash dinner or breakfast every time he visits.)
How to Make Breakfast Hash
To make this substantial breakfast, you’ll need the following ingredients:
- sausage
- olive oil
- potatoes
- kosher salt
- black pepper
- onion
- green cabbage
Breakfast Skillet Recipe
In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sauce to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.
Add the potatoes and toss to coat. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are browned and fork tender. Remove the potatoes to a plate.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown.
Add the cabbage and return the sausage to the pan. Stir to mix well.
Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet.
Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.
We love hash so much that we have a multitude of recipes suitable for just about anything you have in the pantry or refrigerator. Roasted sweet potatoes, crisp warm baby spinach, and spicy breakfast sausage are all topped with an egg in this Sweet Potato Hash with Eggs.
Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the classic corned beef and cabbage hash of your dreams.
Sausage Hash with Cabbage, Potatoes, and Beans is one of our go-to dinners on nights when I either don’t have a dinner plan or have very little motivation to cook. Luckily, it’s also one of our favorite dinners!
Breakfast Hash
Ingredients
- 1 pound hot or regular breakfast sausage (our preference is always the hot sausage for the additional flavors it delivers)
- 2 tablespoons olive oil as needed
- 3 medium yellow potatoes chopped into ½-inch pieces, about 3 cups
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 large yellow onion chopped into ½-inch pieces, about 1 cup
- ½ large head of green cabbage sliced thin, about 8 cups
Instructions
- In a large, deep-sided skillet over medium high heat, cook and crumble the sausage. Transfer the cooked sausage to a bowl. Leave the grease in the skillet and add enough olive oil to make about 2 tablespoons worth.
- Add the potatoes and toss to coat. Add 2 tablespoons of water. Sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Cover with a lid and cook for 5 minutes.
- Stir the potatoes and cover again. Cook an additional 4-5 minutes, until the potatoes are fork tender. Remove the potatoes to a plate.
- Return the skillet to the stove over medium-high heat and add 1 tablespoon of oil. Add the onions and saute for 2-3 minutes, stirring a few times while they brown. Add the cabbage and return the sausage to the pan. Stir to mix well.
- Add 2 tablespoons of water and cover with a lid. Reduce the heat to medium and allow the cabbage to cook covered for about 5 minutes. When the cabbage has wilted, uncover, stir, and add the potatoes back to the skillet. Taste and adjust salt and pepper as desired.
- Serve immediately or keep warm while cooking eggs sunny side up or over easy. Serve topped with the eggs, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This one looks terrific. My son Roo and I cook together 3 times a.week. we’re coming up with a meal.plan. He’s vegetarian and I’m not so this site looks perfect for.me.
I’m glad you’re enjoying the recipes!