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Easy Kosher Turkey Sausage Breakfast Hash Recipe

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Turkey sausage hash is a hearty one-skillet breakfast: diced red potatoes crisped in oil, browned turkey sausage, onion, red pepper and garlic, seasoned with paprika and oregano. It’s more filling than eggs alone and ready in about 30 minutes.

Crisp Potatoes First

Cook the potatoes on their own first, in a single layer, and let them sit undisturbed until golden on the bottom before stirring. Remove them, brown the sausage in the same pan, then add the vegetables and return the potatoes at the end so they stay crisp. Italian-seasoned sausage adds extra flavor, but plain works too.

Kosher Notes

This is a meat (fleishig) breakfast, so serve it without cheese and with eggs cooked in oil rather than butter. Use turkey sausage with a reliable hechsher.

Variations and Storage

Sweet potatoes work in place of red potatoes but cook faster. Add diced jalapeño with the peppers for heat. Leftovers keep for 3 days and reheat best in a skillet over medium heat.

Easy Kosher Turkey Sausage Breakfast Hash Recipe
This hearty breakfast hash combines crispy potatoes with seasoned kosher turkey sausage and vegetables for a satisfying morning meal that comes together in one skillet.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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