This one-pan sausage and potato hash with onions is the kind of no-fuss meal that delivers big: crispy potatoes, browned sausage, and sweet, caramelized onions all in a single skillet. It’s filling enough for dinner and classic enough for weekend breakfast.
Why you’ll love this recipe
- One pan: Less cleanup, more flavor.
- Crispy potatoes: Simple technique for golden edges.
- Flexible: Use any smoked sausage, add eggs, or toss in extra veggies.
- Fast: Weeknight-friendly and great for meal prep.
Ingredients
- 1 1/2 lb Yukon Gold potatoes, diced into 1/2-inch pieces
- 12–14 oz smoked sausage (kielbasa or andouille), sliced into coins
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for extra browning)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder (or 2 cloves fresh garlic, minced)
- 2 tbsp chopped parsley or sliced green onions (optional)
How to make one-pan sausage and potato hash
1) Par-cook the potatoes (best for crispiness). Place diced potatoes in a microwave-safe bowl with 2 tbsp water, cover, and microwave 4–6 minutes until just barely tender. Drain well and let steam-dry for a minute.
2) Brown the sausage. Heat a large skillet (12-inch works best) over medium-high heat. Add 1 tbsp olive oil, then the sliced sausage. Cook 3–4 minutes, stirring occasionally, until browned. Transfer sausage to a plate.
3) Sauté the onions. Add the remaining 1 tbsp olive oil (and butter if using). Add sliced onions with a pinch of salt. Cook 5–7 minutes, stirring, until softened and starting to caramelize.
4) Crisp the potatoes. Add the par-cooked potatoes to the skillet. Sprinkle with salt, pepper, smoked paprika, and garlic powder. Spread into an even layer and let cook undisturbed 3–4 minutes to develop a crust. Flip/turn and continue cooking 6–10 minutes, stirring only occasionally, until deeply golden and crisp.
5) Finish and serve. Return sausage to the skillet and toss to warm through, 1–2 minutes. Taste and adjust seasoning. Top with parsley or green onions and serve hot.
Tips for the crispiest hash
- Don’t overcrowd: Use a big skillet so potatoes can actually brown instead of steam.
- Dry potatoes brown better: After microwaving, let them steam-dry briefly before adding to the pan.
- Leave it alone: Let the potatoes sit in contact with the pan for a few minutes before stirring.
Variations and add-ins
- Add eggs: Make wells in the hash, crack in eggs, cover, and cook until set.
- Veggies: Bell peppers, mushrooms, zucchini, or spinach all work well.
- Spice: Use andouille, add red pepper flakes, or finish with hot sauce.
- Cheesy: Sprinkle shredded cheddar on top and cover for 1–2 minutes to melt.
Serving ideas
- With a fried egg and toast for a diner-style breakfast
- Alongside a simple green salad for an easy dinner
- Stuffed into a tortilla with salsa for a quick breakfast burrito
Storage and reheating
- Refrigerate: Store cooled hash in an airtight container up to 4 days.
- Reheat: Best in a skillet over medium heat with a small splash of oil to re-crisp. Microwave works, but the potatoes will be softer.
- Freeze: Freezes okay up to 2 months; thaw overnight and reheat in a skillet for best texture.
