Baked sausage breakfast hash

This can be a huge, hearty breakfast hash loaded with sausages, bacon, eggs and potatoes – all baked within the oven as a substitute of infinite tossing on the range. Not that I personal a skillet large enough to deal with this a lot scrumptious chaos anyway!

Baked breakfast hash with sausage and potatoes

Hash, in cooking, is a jumble of fried meats, potatoes, onions and veg – suppose corned beef hash. In naughty teenager land, it’s one thing you puff, not eat.

This recipe’s for the edible form. 😅

I’m informed that hash is a kind of dishes that happened as a method to make use of up leftovers, but it surely’s so good, I make it deliberately – normally for breakfast or brunch.

The factor is, making an enormous batch the normal method – in a skillet, tossing every thing to get crispy edges and mingled flavours – simply isn’t sensible whenever you’re feeding hearty appetites. With the sheer quantity and selection I like in my hash, no pan is large enough with out bits flying all over the place.

Answer? Bake it. 🙂 Eggs and all!

Substances

Right here’s what you could make this. Assume – huge breakfast plate, in hash type. All necessities, current!

Sausages – Use your favorite! I like pork sausages. Use may also use sausage meat (ie actually, the meat inside sausages bought like mince, not inside sausage casings). Additionally see the little field under for my ideas on sausage high quality. 🙂
Bacon – I exploit streaky bacon for its fats (the perfect half!). Center bacon (widespread Aussie lower) consists of the lean eye I simply don’t get – with zero fats, it’s mainly ham. However any bacon, ham bits, and even no bacon in any respect works. (Forgot it in take one of many video – was nonetheless scrumptious!)
Potatoes – A hash important! I desire starchy or all-rounders like Sebago (AU), Russet (US), or Maris Piper (UK) for his or her fluffy insides. Child potatoes work, and waxy potatoes do work too however the flesh texture isn’t fairly the identical.
Candy potato & pumpkin choices – Not my favourites for hash as they get a bit banged up and overly mushy when cooked in cluttered hash-type conditions, however use them in case you don’t thoughts!
Seasoning for potatoes – That is my default savoury spice combine that seems incessantly: thyme, paprika, onion and garlic powder. Although, I actually went out on a limb in at the moment’s recipe and switched common for smoked paprika. It’s okay, in case you aren’t feeling as rebellious as me, you should use common paprika. 😆
Crimson capsicum (bell pepper) and crimson onion – The chosen greens. Fairly customary has inclusions! I like the flavour capsicum brings to this. I exploit crimson for each for color although I promise you gained’t smash the dish in case you use inexperienced capsicum and common brown onions. 🙂
Eggs – As many as you need and may match!

Not all sausages are created equal!

Sausages with fats specks typically means extra meat and fewer fillers. Uniform pink color signifies a number of fillers, just like the sausages used for fundraiser sausage sizzles (“BBQ sausages”).

Have a look at the substances on the packet – 85%+ meat is my goal, or ask your pleasant native butcher. My grocery retailer choose: British Sausages – Cumberland pork (Coles, Woolies – I’m in Australia).

Learn how to make baked sausage potato breakfast hash

There’s a little bit of in-and-out of the oven, however it’s nonetheless a lot less complicated than making it on the range, particularly for this quantity of meals. Plus, you get higher color on every thing by roasting. 🙂

Potatoes head begin – Toss the potatoes with oil and the seasoning, then pop them within the oven for quarter-hour to present them a head begin. We’re utilizing a hott-ish oven – 200°C/390°F (180°C fan) which can get some good color on every thing.
Pan measurement – I like to make use of a tray that isn’t too giant as I don’t need every thing unfold out in a single layer, I would like them comfortable so the flavours mingle collectively like when hash is cooked the normal method, tossed in a pan on the range. My tray is 40 x 28.5 x 2.5cm (15 x 10.5 x 1″). It’s simply large enough!
Capsicum and onion – In the meantime, toss the capsicum and onion with a little bit of oil and add it to the tray, then give all of it a fast toss.

Squeeze sausage meat from the casings and dollop excessive, then scatter with bacon. (You’ll be able to chop the sausages as a substitute, however eradicating the meat provides extra flavour all through – and it’s extra enjoyable!). Bake for 35 minutes, tossing on the 20 minute mark.
Eggs – Push the potato apart to make wells and crack the eggs in.

Bake eggs – Decrease the oven to 180°C/350°F (160°C fan-forced) – I discover the upper temperature doesn’t cook dinner eggs as nicely, the skin cooks too quick earlier than the within cooks.
Bake the eggs for 7 to 10 minutes or till cooked to your liking. Maintain an in depth eye on it in case you like runny yolks as the precise time will fluctuate – it’s normally on the 8 minute mark, however issues just like the temperature of the egg, how briskly your oven cools down and so on comes into play right here. Totally cooked yolks take round 10 minutes.
Serve – Divide between plates and serve!

How and what to serve with hash

The thought with hash is that you’ve loads of potato which is the starch that fills out this dish to make it a filling meal as it’s. Nonetheless, in case you’re a carb-on-carb fan like I’m, add some sizzling buttered toast on the aspect – so good for dunking into the yolk and piled every thing on!

Toppings for hash – Personally, I’ve all the time been a fan of a bit of sizzling sauce. Sriracha is my desire as a result of it’s bought the spicy kick plus vinegary tang and I like swishing it throughout, although dollops of chilli crisp serves properly as nicely.

For non spicy choices, suppose: ketchup, BBQ sauce, relish, Avocado Sauce, Guacamole and even good ole’ kewpie mayo squiggled throughout the highest!

Observe although, you don’t really need a sauce. Runny yolk acts as a sauce, however even in case you’re not a runny yolk fan, the hash is coated with the juices of the sausage, capsicum and greens, plus after all the seasoned oil.

So, there you go! A pleasant low effort, hearty breakfast on your weekend. Like to know what you suppose! – Nagi x

PS. If at the moment’s submit feels a bit of sassier than regular, you’re not imagining it. I’ve been off sick a lot of the week with far an excessive amount of time and never sufficient leisure – so all of the unstated commentary in my head has been unleashed through the keyboard!

Watch the best way to make it

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