This turkey sausage and potato breakfast hash combines roasted potatoes and peppers with scrambled eggs and spinach. It makes four filling breakfast portions without trying to squeeze the whole batch into one crowded skillet.
Tips for turkey sausage and potato breakfast hash
Use fully cooked turkey sausage, not raw sausage. Cut the potatoes into even 1/2-inch cubes and use two pans so the vegetables roast instead of steam.
Helpful equipment: Two large rimmed sheet pans give the potatoes and vegetables room to roast; check actual dimensions and oven fit. Compare rimmed sheet pans on Amazon. I use this type of tool in my kitchen; the linked model may differ.
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High Protein Turkey Sausage and Potato Breakfast Hash
Equipment
- 2 large rimmed sheet pans
- 1 large mixing bowl
- 1 10- to 12-inch nonstick skillet
- 1 spatula
- 1 scale
- 1 thermometer
Ingredients
- 1 3/4 lb potatoes with skin scrubbed, dried and cut into 1/2-inch cubes; raw edible weight
- 1 1/3 cups red bell pepper stem and seeds removed, diced
- 1 cup peeled onion diced
- 8 oz fully cooked turkey breakfast sausage crumbles
- 4 cups fresh spinach washed, dried and chopped
- 4 large eggs
- 1 2/3 cups plain liquid egg whites
- 2 Tbsp olive oil Divided: 1 Tbsp plus 1 tsp for potatoes; 1 tsp each for vegetables and skillet.
- 1/2 tsp ground black pepper
- 1/2 tsp table salt
Instructions
- Heat the oven to 425°F (220°C), with racks in the upper and lower thirds. Toss the potato cubes with 1 Tbsp plus 1 tsp oil, the black pepper and half the salt. Divide between two large rimmed sheet pans in single layers.
- Roast the potatoes for 20 minutes, switching rack positions halfway through. Meanwhile, toss the diced pepper and onion with 1 tsp oil and the remaining salt. Whisk the eggs and egg whites in a separate bowl.
- Stir the potatoes and scatter the peppers, onion and fully cooked sausage evenly between the two pans. Roast for another 12–15 minutes, switching racks once, until the potatoes are fork-tender, the vegetables soften and the sausage is heated thoroughly according to its package. Cook longer if needed; larger cubes take longer.
- During the last 8 minutes of roasting, heat the remaining 1 tsp oil in a nonstick skillet over medium-low heat. Add the spinach and stir for about 2 minutes, until wilted and visible water has evaporated.
- Add the egg mixture to the spinach. Cook gently for about 5–7 minutes, stirring and folding, until set with no runny egg and at least 160°F (71°C). Take the pan off the heat once done so the eggs do not dry out.
- Divide all the roasted potato, vegetable and sausage mixture evenly among four plates. Add one-quarter of the spinach eggs to each. One serving is one-quarter of the complete recipe. No cheese, ketchup or hot sauce is included in the calculation.
Notes
Storage and meal prep
Refrigerate portions in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat a covered portion to 165°F, stirring to remove cold spots. The potatoes will soften in the refrigerator. Freeze a trial portion for up to 1 month as an untested quality plan; eggs and potatoes may change texture. Cool promptly rather than leaving both sheet pans on the counter.
Ingredient notes and swaps
Fully cooked turkey sausage links can be chopped, but use their label and edible weight for a new estimate. Raw sausage is not a direct timing substitution. Frozen diced potatoes may contain added oil and need their own calculation and cooking directions. Other peppers can work, but the worksheet uses red pepper. Cheese or sauces are extra.
About the nutrition
Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This recipe has not been kitchen tested.