Easy Kosher Turkey Sausage Breakfast Hash Recipe

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I’ve been making this turkey sausage breakfast hash for about three years now, and it’s become my go-to weekend morning meal. The whole thing started when I was looking for something heartier than scrambled eggs but didn’t want to spend an hour in the kitchen. This hash delivers exactly that comfort you’re craving without the fuss.

The beauty of using kosher turkey sausage is that it gives you all the savory, spiced flavor of traditional breakfast sausage without any of the dietary restrictions. I usually buy the Italian-seasoned variety from my local kosher market, but plain works just fine too. You can always add your own herbs and spices to customize the flavor.

Why Turkey Sausage Works So Well

What makes this hash work so well is the order of operations. I start by getting the potatoes really golden and crispy before adding anything else. This takes about 8-10 minutes of patience, but it’s worth it. Once those potatoes are perfectly browned, everything else comes together quickly. The sausage needs just enough time to heat through and release its flavors, and the vegetables cook in the rendered fat from the meat.

The Secret to Perfect Breakfast Hash

This hash is perfect for Saturday morning when you want something substantial, or it makes an excellent dinner too. I serve it with a simple green salad or some sautéed spinach on the side. The leftovers reheat beautifully in a skillet the next day, though they rarely last that long in my house.

Easy Kosher Turkey Sausage Breakfast Hash Recipe - American recipe
I've been making this turkey sausage breakfast hash for about three years now, and it's become my go-to weekend morning meal. The whole thing started when I was looking for something heartier than scrambled eggs but didn't want to spend an hour in the kitchen. This hash delivers exactly that comfort you're craving without the fuss. The beauty of using kosher turkey sausage is that it gives you all the savory, spiced flavor of traditional breakfast sausage without any of the dietary restrictions. I usually buy the Italian-seasoned variety from my local kosher market, but plain works just fine too. You can always add your own herbs and spices to customize the flavor. What makes this hash work so well is the order of operations. I start by getting the potatoes really golden and crispy before adding anything else. This takes about 8-10 minutes of patience, but it's worth it. Once those potatoes are perfectly browned, everything else comes together quickly. The sausage needs just enough time to heat through and release its flavors, and the vegetables cook in the rendered fat from the meat. This hash is perfect for Saturday morning when you want something substantial, or it makes an excellent dinner too. I serve it with a simple green salad or some sautéed spinach on the side. The leftovers reheat beautifully in a skillet the next day, though they rarely last that long in my house.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons vegetable oil divided
  • 1.5 pounds small red potatoes diced into 1/2-inch pieces
  • 1 pound kosher turkey sausage casings removed
  • 1 medium yellow onion diced
  • 1 large red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt or to taste
  • 2 tablespoons fresh parsley chopped for garnish

Method
 

  1. Heat 2 tablespoons of vegetable oil in a large cast iron or heavy-bottomed skillet over medium-high heat.
  2. Add the diced potatoes to the hot oil and spread them in an even layer. Let them cook undisturbed for 4-5 minutes until golden brown on the bottom.
  3. Stir the potatoes and continue cooking for another 4-5 minutes, stirring occasionally, until they're golden and mostly tender. Season with 1/2 teaspoon salt.
  4. Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of oil to the empty space.
  5. Add the turkey sausage to the oil and break it up with a wooden spoon. Cook for 5-6 minutes until browned and cooked through.
  6. Add the diced onion and bell pepper to the skillet. Cook for 3-4 minutes until the vegetables start to soften.
  7. Stir in the minced garlic, paprika, oregano, and black pepper. Cook for another minute until fragrant.
  8. Mix everything together in the skillet and cook for 2-3 more minutes until the potatoes are fully tender and everything is heated through.
  9. Taste and adjust seasoning with additional salt if needed. Remove from heat and sprinkle with fresh parsley before serving.

Notes

This hash keeps well in the refrigerator for up to 3 days and reheats beautifully in a skillet over medium heat. You can substitute sweet potatoes for regular potatoes, but they'll cook a bit faster. For extra flavor, try adding diced jalapeños with the other vegetables.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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