Sausage Hash Brown Skillet that fries up crisp, savory, and cheesy in 30 minutes, with golden edges and tender centers that stay moist from the sausage drippings for big diner flavor on a weeknight.
Table of Contents
Ingredients
- 12 ounces breakfast sausage links or bulk, pork or turkey; savory fat seasons the potatoes and builds fond.
- 2 tablespoons neutral oil or butter; start crisping and help even browning.
- 1 small yellow onion, diced; sweetness balances salty sausage.
- 1 small bell pepper, diced any color; adds bite and color.
- 20 ounces refrigerated shredded hash browns or 4 cups parboiled shredded russets; prepped potatoes reduce sticking and steam.
- 1 teaspoon kosher salt, plus more to taste; seasoning layers matter with starchy potatoes.
- 1/2 teaspoon black pepper; warmth that plays well with sausage.
- 1/2 teaspoon smoked paprika or Aleppo pepper; gentle smokiness without overpowering.
- 1 cup shredded cheddar or pepper jack; melts into a cohesive crust.
- 2 green onions, sliced; fresh finish and mild bite.
- Optional: 2 to 4 eggs for topping; turns it into a complete meal.
How to Prepare Sausage Hash Brown
- Brown the sausage 6 to 8 minutes: Heat a large 12 inch skillet over medium high. Add sausage and cook until browned with crisp edges and rendered fat. Break into bite size pieces. Transfer to a plate but leave 1 tablespoon fat in the pan. If dry, add 1 tablespoon oil.
- Soften aromatics 3 to 4 minutes: Lower heat to medium. Add onion and bell pepper with a pinch of salt. Cook until lightly translucent and fond forms. This prevents raw bite later.
- Load the potatoes 10 to 14 minutes total: Add remaining oil, then spread hash browns in an even 3/4 inch layer. Sprinkle salt, pepper, and smoked paprika. Press with a spatula for contact. Do not stir for 5 to 7 minutes until the bottom is deep golden and releases cleanly. If it sticks, it is not ready. Flip in big sections and cook 4 to 6 minutes more until crisp on the second side.
- Bring it together 2 to 3 minutes: Fold in browned sausage. Taste and adjust salt. Sprinkle cheese over the top. Cover and let melt off heat 1 to 2 minutes. Top with green onions.
- Optional eggs 3 to 5 minutes: Make 2 to 4 small wells. Crack in eggs. Cover and cook on medium low until whites set and yolks are jammy, about 3 to 5 minutes. For over easy, fry eggs in a second pan to keep the crust crisp.
Substitutions and variations
- Sausage swaps: Use chicken sausage for lighter flavor. Try crumbled sucuk or pastırma for cured savor and a touch of smoke.
- Potato options: Use diced parboiled potatoes for chunkier texture. Sweet potatoes add caramel notes and need 1 extra minute per side to brown.
- Veggie boost: Add mushrooms or zucchini after onions to cook off moisture before potatoes to keep the crust crisp.
- Spice lane: Sub paprika with chili flakes for heat or pomegranate molasses drizzle at the end for sweet tang with sausage fat richness.
- Cheese choices: Cheddar for sharpness, Monterey Jack for melt, or crumbled feta for salty pop stirred in off heat.
Storage and reheating
- Fridge: 3 days in an airtight container. The crust softens but flavor deepens.
- Reheat: Best in a lightly oiled skillet over medium heat 5 to 7 minutes to re crisp. Air fryer at 375 F for 5 to 7 minutes also works. Microwave only for quick bites since it softens the crust.
- Freeze: Up to 2 months, tightly wrapped. Reheat from frozen in a skillet covered 6 to 8 minutes, then uncover to re crisp 3 to 4 minutes.
Most asked FAQs
- How do I keep hash browns from getting soggy
Let the first side cook undisturbed until it releases on its own and turns deep golden. Too much stirring releases starch and steam which softens the crust. - Do I need to pre cook the potatoes
Refrigerated shredded hash browns are par cooked and ideal. If shredding fresh, rinse and squeeze dry, then microwave 3 to 4 minutes to par steam and reduce sticking. - Can I bake this instead
Yes. Toss everything except cheese on a sheet pan with 3 tablespoons oil. Bake at 425 F for 25 to 30 minutes, flipping once. Add cheese in the last 3 minutes. - What pan works best
A well seasoned cast iron or heavy stainless steel holds heat for better crust. Nonstick is easier but can limit browning if the heat is too low. - How do I avoid greasy hash
Drain excess sausage fat and measure about 1 tablespoon left in the pan. Add only enough oil to lightly film the surface so potatoes crisp not stew. - Any food safety tips for sausage
Cook sausage until no pink remains and juices run clear. Aim for a firm texture and sizzling edges before mixing back with the potatoes. - Can I make it spicy
Use hot Italian sausage, add diced jalapeño with the onion, and finish with a pinch of cayenne or a few drops of hot sauce
Sausage Hash Brown Skillet
A crisp, savory, and cheesy skillet that fries up in 30 minutes, with golden edges and tender centers that stay moist from the sausage drippings for big diner flavor on a weeknight.
Equipment
- 12 inch skillet
Ingredients
- 12 ounces breakfast sausage links or bulk, pork or turkey savory fat seasons the potatoes and builds fond
- 2 tablespoons neutral oil or butter start crisping and help even browning
- 1 small yellow onion, diced sweetness balances salty sausage
- 1 small bell pepper, diced any color adds bite and color
- 20 ounces refrigerated shredded hash browns or 4 cups parboiled shredded russets prepped potatoes reduce sticking and steam
- 1 teaspoon kosher salt, plus more to taste seasoning layers matter with starchy potatoes
- 1/2 teaspoon black pepper warmth that plays well with sausage
- 1/2 teaspoon smoked paprika or Aleppo pepper gentle smokiness without overpowering
- 1 cup shredded cheddar or pepper jack melts into a cohesive crust
- 2 green onions, sliced fresh finish and mild bite
- 2 to 4 eggs for topping Optional: turns it into a complete meal
Instructions
- Brown the sausage 6 to 8 minutes: Heat a large 12 inch skillet over medium high. Add sausage and cook until browned with crisp edges and rendered fat. Break into bite size pieces. Transfer to a plate but leave 1 tablespoon fat in the pan. If dry, add 1 tablespoon oil.
- Soften aromatics 3 to 4 minutes: Lower heat to medium. Add onion and bell pepper with a pinch of salt. Cook until lightly translucent and fond forms. This prevents raw bite later.
- Load the potatoes 10 to 14 minutes total: Add remaining oil, then spread hash browns in an even 3/4 inch layer. Sprinkle salt, pepper, and smoked paprika. Press with a spatula for contact. Do not stir for 5 to 7 minutes until the bottom is deep golden and releases cleanly. If it sticks, it is not ready. Flip in big sections and cook 4 to 6 minutes more until crisp on the second side.
- Bring it together 2 to 3 minutes: Fold in browned sausage. Taste and adjust salt. Sprinkle cheese over the top. Cover and let melt off heat 1 to 2 minutes. Top with green onions.
- Optional eggs 3 to 5 minutes: Make 2 to 4 small wells. Crack in eggs. Cover and cook on medium low until whites set and yolks are jammy, about 3 to 5 minutes. For over easy, fry eggs in a second pan to keep the crust crisp.
Notes
Sausage swaps: Use chicken sausage for lighter flavor. Try crumbled sucuk or pastırma for cured savor and a touch of smoke.
Potato options: Use diced parboiled potatoes for chunkier texture. Sweet potatoes add caramel notes and need 1 extra minute per side to brown.
Veggie boost: Add mushrooms or zucchini after onions to cook off moisture before potatoes to keep the crust crisp.
Spice lane: Sub paprika with chili flakes for heat or pomegranate molasses drizzle at the end for sweet tang with sausage fat richness.
Cheese choices: Cheddar for sharpness, Monterey Jack for melt, or crumbled feta for salty pop stirred in off heat.
Storage: Fridge 3 days in an airtight container. The crust softens but flavor deepens. Reheat best in a lightly oiled skillet over medium heat 5 to 7 minutes to re crisp. Air fryer at 375 F for 5 to 7 minutes also works. Microwave only for quick bites since it softens the crust. Freeze up to 2 months, tightly wrapped. Reheat from frozen in a skillet covered 6 to 8 minutes, then uncover to re crisp 3 to 4 minutes.