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Sausage and potato hash is the kind of meal you can make when the fridge looks empty: smoked sausage, a few potatoes and an onion, cooked in one skillet until the potatoes are crisp and golden.
Potatoes are among the cheapest ways to fill a plate, and a pound of smoked sausage seasons the whole pan. It works as dinner, as breakfast-for-dinner with eggs on top, or as a weekend brunch.
A cast iron skillet gives the crispiest potatoes, but any large skillet with a lid will do.
Ingredients and Swaps
- Sausage: Any fully cooked smoked sausage, such as kielbasa, andouille or turkey sausage. Store brands are usually the best deal.
- Potatoes: Yukon Golds crisp well and don’t need peeling. Russets also work. Sweet potatoes cook a few minutes faster.
- Onion and pepper: One onion is all you need. A bell pepper adds color if you have one.
- Seasoning: Smoked paprika and garlic powder. Cajun seasoning is a good swap if you like heat.
Tips for Crispy Potatoes
- Cut small and even. A ½-inch dice cooks through in the time it takes to brown.
- Steam, then crisp. Covering the pan for the first few minutes cooks the potatoes through. Uncovering it lets the moisture escape so they brown.
- Leave them alone. Stir only every few minutes. Potatoes need contact with the hot pan to form a crust.
- Use a big pan. A 12-inch skillet gives everything room. A crowded pan steams.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $6.22 from Walmart, $6.77 from ALDI · Per Serving – $1.55 to $1.69
One-Pot Sausage and Potato Hash
Ingredients
Method
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook for 4–5 minutes, until browned on both sides. Move it to a plate.
- Add the remaining oil and the potatoes to the skillet and spread them in an even layer. Cover and cook over medium heat for 8–10 minutes, stirring every few minutes, until almost tender.
- Uncover and add the onion, bell pepper, paprika, garlic powder, salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the potatoes are golden and crisp and the onion is soft.
- Return the sausage to the skillet and cook for 2 minutes to heat through. Taste and add more salt if needed.
Notes
- Make four wells in the hash, crack an egg into each, cover and cook for 3–4 minutes for set whites and runny yolks.
- Sweet potatoes can replace some or all of the potatoes.
- Stir in a handful of spinach or chopped kale at the end for extra vegetables.
Ways to Serve It
Top each serving with an Easy Fried Egg, add a handful of shredded cheddar, or serve with hot sauce and toast. For more skillet potato ideas, try Skillet Breakfast Potatoes or Beef and Potato Hash.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat in a skillet over medium heat with a little oil so the potatoes crisp up again. The microwave works but softens them.
- Hash is a good meal-prep base. Portion it into containers and add a fresh egg when you reheat.
Sausage and Potato Hash Questions
Do I need to boil the potatoes first?
No. Diced small and cooked covered for the first several minutes, they turn tender right in the skillet.
Can I use raw sausage?
Yes. Remove the casings from fresh sausage and cook it through, breaking it up, before adding the potatoes. Drain off the extra fat if there’s more than a couple of tablespoons.
Can I make it in the oven?
Yes. Toss everything with the oil and seasoning on a sheet pan and roast at 425°F for 25–30 minutes, stirring once. Our One-Pan Sausage and Veggies uses the same idea.
