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5 from 1 vote

Sausage Hash n' Eggs

A hearty way to start your day!
Course Breakfast
Cuisine American
Diet Gluten Free
Servings 2
Calories 689kcal
Author Tracy


  • 2 - 3 Russet potatoes diced
  • 2-4 eggs
  • 1 green bell pepper diced
  • 1 white onion minced
  • 2 cloves garlic minced
  • 1/3 cup shredded cheese
  • 2 cooked sausage links sliced
  • 1 tablespoon butter
  • Salt and Pepper to taste


  • In a large saute pan, heat butter on medium and add garlic and onion and cook for 2 - 3 minutes.
  • Stir and add potatoes and turn heat up to medium to high. Stir occasionally so the potatoes and onions don't burn, but not too much so the potatoes can get a nice crisp edge. Salt and pepper to taste.
  • When potatoes are almost done, add peppers and sausage and cook for another couple of minutes until sausage is heated and peppers are cooked but still a bit crunchy. Add more salt and pepper if needed.
  • Meanwhile, put water on to boil for poached eggs. Or cook eggs any other way preferred - sunny side up, fried, etc.
  • Add cheese to pan with potatoes and remove pan from heat.
  • One water has begun to boil, poach eggs by breaking eggs one at a time into sieve over a large bowl and give them a litte shake. Add sieve to the boiling water and use a slotted spoon to gently form whites around the egg and then turn sieve to drop egg into the water. Repeat with other eggs.
  • Mx hash with melted cheese, plate, top with eggs, and serve!


Calories: 689kcal | Carbohydrates: 106g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 388mg | Potassium: 2543mg | Fiber: 9g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 83mg | Calcium: 216mg | Iron: 6mg