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Sausage & Veggie Hash

Updated: Mar 10, 2023

This is a ridiculously easy, great for any meal of the day, and it’s the perfect way to clear out extra veggies from the fridge. You can add pretty much whatever veggies you’ve got leftover to this hash.


  • 2 large russet potatoes

  • 1 tablespoon olive oil

  • 1 package (13 ounces) Butterball Turkey Sausage

  • 3 tablespoons unsalted butter

  • 3 medium bell peppers (whatever color/variety; I used 1 green, 1 red, and 1 yellow, chopped)

  • 1 small yellow onion, diced

  • 1 teaspoon minced garlic

  • 2 teaspoons dried parsley

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

  • Optional: eggs, fresh parsley/green onions


Instructions: Start by scrubbing and thoroughly washing the potatoes. Dry them and then using a fork, poke holes throughout the potatoes. Place in the microwave for 5 minutes, flip them over and microwave for another 3-5 minutes. Remove and allow to cool. Meanwhile, prep the sausage and veggies. Coin the sausage. Chop the peppers and onion (Dice for smaller veggie bites). In a very large dutch oven skillet, add the olive oil and heat over medium-high heat until sizzling. Add in the coined sausage and cook for a 4-5 minutes until lightly browned. Remove to a plate.

Add in the butter, keeping the heat at medium-high. Stir the butter around and add in the veggies -- the chopped peppers and onions. While those begin cooking, dice the potatoes (remove skins if desired, I like to leave them on). Add the potatoes in and cook, stirring occasionally, until the veggies are crisp tender and the potatoes have a nice crisp exterior, about 4-7 minutes.

Add in the garlic and seasonings: dried parsley, Italian seasoning, paprika, and salt + pepper to taste. (If you want eggs, make 4 "wells" in the hash and crack the eggs into the wells (Add eggs before veggies are finished so they don't get too browned).

Fry until the whites are set/eggs are to your liking, remove, and serve immediately. If desired top with fresh parley or green onions. Add any additional salt and pepper to taste. Enjoy! (If you make this hash without eggs, it stores well and warms up for leftovers great!)


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