There’s something about a good one-pan dinner that just makes sense on a Tuesday night when everyone’s hungry and nobody wants to spend an hour in the kitchen. This Cheesy Sausage and Potato Hash has been my saving grace more times than I can count – it’s fast, filling, and honestly? Everyone actually eats it without complaining.
You’ve got crispy potatoes, smoky sausage, some peppers for good measure, and cheese melted over the whole thing. It’s not fancy, but it doesn’t need to be. Sometimes the simplest recipes are the ones that end up in your regular rotation, and this is definitely one of those.
I make this when I’m tired, when the fridge is looking sad, or when I just can’t think of what else to cook. It works for breakfast if you throw an egg on top, it works for dinner with a salad on the side, and honestly, my kids have eaten it for lunch too. No judgment here.
Why You’ll Love This Recipe
It’s fast – Twenty minutes, start to finish. That’s less time than it takes to order takeout and wait for delivery.
One pan – I’m not washing fifteen dishes on a weeknight. Are you? Didn’t think so.
Cheap – These are pantry staples and basic ingredients. Nothing exotic or expensive.
Hard to mess up – There’s no fancy technique here. If you can brown potatoes and melt cheese, you’re golden.
Everyone likes it – Even my pickiest eater will eat this without the usual drama. That alone makes it worth making.
Makes good leftovers – Reheat it in a pan the next day and it’s almost as good as fresh.
Filling – This actually keeps people full. Nobody’s raiding the pantry an hour later asking what’s for second dinner.
Ingredients
What You’ll Need:
- 1 pound diced, cooked potatoes (grab a bag of Simply Potatoes if you want to skip a step, or just use whatever cooked potatoes you’ve got sitting in the fridge)
- 1/2 cup diced green bell pepper (honestly, any color pepper works)
- 2 tablespoons oil (olive oil is what I usually reach for)
- 1 pound smoked sausage, sliced (I go for turkey sausage most nights, but regular smoked sausage or kielbasa is delicious too)
- 1/2 cup shredded cheese (cheddar’s my go-to, but throw in whatever you’ve got)
Directions
Get the potatoes going Grab your biggest skillet and get it heating over medium-high heat. Pour in the oil and let it warm up for a minute. Throw in your potatoes and peppers, and then – this is where people usually mess up – leave them alone for a bit. I know it’s tempting to keep moving things around, but just let them sit there and brown. After a couple minutes, give everything a good stir, then let it sit again. Keep doing this for about 10 minutes total. You want those potatoes really golden and crispy, and the peppers soft and sweet.
Toss in the sausage Add your sliced sausage to the pan and mix everything together. The sausage just needs to heat through since it’s already cooked, so a few minutes will do it. If you want some color on your sausage (and honestly, browned sausage tastes better), let it all cook together a little longer until you see some nice browning happening.
Melt the cheese Kill the heat completely. Sprinkle your cheese over the whole thing – try to get it pretty even so everyone gets some in their serving. Put a lid on the pan and just walk away for 2 or 3 minutes. When you come back, the cheese should be all melted and stretchy.
Time to eat Scoop it onto plates and eat it while it’s hot. Sometimes I’ll fry up a few eggs and put them on top, or just sprinkle some green onions over it if I’m feeling motivated. But honestly? It’s perfect just like this. Grab a fork and go to town.
Tips for the Best Sausage and Potato Hash
Pre-cooked potatoes are your friend – Look, I’m not peeling and boiling potatoes on a weeknight. Those Simply Potatoes in the refrigerated section? Game changer. Or just use whatever leftover potatoes you’ve got hanging around.
Let the potatoes actually brown – I know you want to keep stirring, but don’t. Let them sit there and get crispy. That’s where the good flavor lives.
Pick a sausage you like – I usually grab turkey sausage because I’m trying to be somewhat healthy, but regular smoked sausage or kielbasa is great too. Use what sounds good to you.
The pepper adds something – Don’t skip it even if you’re tempted. It balances out all that rich, heavy stuff and makes the dish feel less one-note.
Fresh cheese melts better – Yeah, the pre-shredded stuff is easier, but if you’ve got an extra minute, shred your own. It melts way better and doesn’t have that weird powdery coating.
Variations to Try
Add an egg – Fry one up and put it on top for breakfast. The runny yolk mixed with everything else is ridiculously good.
Throw in more vegetables – Onions, mushrooms, whatever needs to get used up in your crisper drawer. It all works.
Make it spicy – Grab some hot sausage or throw in some red pepper flakes if you’re into that.
Go Southwestern – Use pepper jack, add some canned black beans and corn, top it with salsa. Suddenly it’s a whole different meal.
Lighten it up – Turkey sausage, less oil, reduced-fat cheese. Still tastes good, just a bit less heavy.
Serving Suggestions
Honestly, this works for pretty much any meal:
- Morning – Eggs on top, some fruit on the side, you’ve got breakfast
- Dinner – Throw together a quick salad and call it done
- Meal prep – Pack it up for lunches. It reheats fine
- Breakfast for dinner – Because sometimes that just hits different
Storage and Reheating
In the fridge – Keeps for about four days in a container with a lid.
Heating it back up – Use a pan if you can. The potatoes get crispy again and it tastes way better than microwaving it. But if microwave is all you’ve got, it still works.
Freezing – You can freeze it, but the potatoes get kind of weird when you thaw them. I’d just make a fresh batch instead.
FAQs
What if I only have raw potatoes? Cut them small and give them extra time to cook through. Add maybe 5-10 more minutes.
I don’t have Simply Potatoes. Then boil some diced potatoes for about 10 minutes until they’re tender but not mushy. Drain them really well before you use them.
Can I prep this ahead? You can chop everything beforehand, but the actual cooking is so quick that I just do it all when I’m ready to eat.
Does it have to be cheddar? Nope. Whatever cheese you’ve got will probably work. I’ve used all kinds and it always turns out fine.
This hash has gotten me through more weeknights than I care to admit. It’s not going to win any awards, but it gets dinner on the table fast and nobody complains about it. Sometimes that’s all you need from a recipe.