Slow Cooker Sausage Breakfast Hash
Made with potatoes, breakfast sausage, peppers, cheese, and spices, Slow Cooker Sausage Breakfast Hash is an easy-to-make, hearty and satisfying breakfast!
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This Slow Cooker Sausage Breakfast Hash is loaded with seasoned potatoes with sausage and sweet bell peppers throughout. Towards the end, it gets topped with cheese and scallions.
You get a little bit of everything in each bite. It’s a great savory breakfast.
This recipe is made with real ingredients – no packets, cans, or jars here.
If you know me well, you know that I don’t like making breakfast. It requires too many pans, creates a splattered mess, and I don’t feel like cooking first thing in the morning.
So, I took everything I love about a hash and turned it into an easy slow cooker recipe so that it’s as hands-off as possible.
I can also prep it the night before, so in the morning, all I have to do is throw it in the slow cooker!
Sometimes we eat it as-is right out of the slow cooker and sometimes we make breakfast tacos with it by adding scrambled eggs.
I also have a sausage breakfast casserole that’s baked in the oven!
Ingredients needed (scroll down to recipe card for complete recipe):
- Red potatoes
- Breakfast sausage links
- Sweet bell peppers (red, orange, or yellow)
- Jalapeno (optional)
- Shredded cheese
- Scallions (garnish)
- Olive oil/avocado oil
- Seasonings: garlic powder, onion powder, paprika, salt, pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
What is a breakfast hash?
Breakfast hash was created as a way of avoiding waste by repurposing leftovers. Everything was combined and transformed into a delicious one-pan meal.
A typical breakfast hash is comprised of potatoes, meat, and vegetables. Sometimes it’s served with eggs, sometimes it isn’t.
While usually cooked in a skillet, this recipe utilizes a slow cooker so that:
- You don’t have to stand at the stove
- The kitchen doesn’t get hot in the summer
- It’s easy to transport
- Can be kept on the “warm” setting for up to 4 hours
How to serve slow cooker breakfast hash
This is a complete, delicious breakfast as-is, but here are other ways to serve it:
- Alongside scrambled eggs
- With a side of fresh fruit, biscuits or toast
- Topped with a fried egg or avocado
- Breakfast tacos – combine with eggs and serve in tortillas
- With Habanero Hot Sauce or Roasted Tomato Habanero Salsa
- For busy holiday mornings when the stove is busy
- Great breakfast meal prep for the week
💡Tips & Tricks
- Potatoes: I have tested this recipe with frozen diced potatoes and they turned into mush, like mashed potatoes. I only recommend fresh potatoes. I like red potatoes best because they’re waxy and won’t fall apart like Russets.
- Peppers: Green bell peppers got bitter in recipe testing. I found that sweet peppers (red, yellow, orange) are best.
Looking for more slow cooker breakfasts? Here are our favorites:
- Slow Cooker Denver Omelet Breakfast Casserole
- Slow Cooker Peaches & Cream Farro
- Slow Cooker Biscuits & Sausage Gravy
- Slow Cooker Peanut Butter Banana Oatmeal Bars
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Slow Cooker Sausage Breakfast Hash
Equipment
- 5 quart slow cooker
- olive oil spray
- slotted spoon
Ingredients
- 24 ounces unpeeled red potatoes chopped into bite-size pieces
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- black pepper to taste
- 2 sweet bell peppers (red, orange, or yellow) diced
- 1 jalapeno diced
- 12 ounces breakfast sausage links cut into bite-size pieces
- 1 1/2 cups shredded cheddar cheese
- sliced scallions to taste
- Optional toppings: avocado, hot sauce, eggs, salsa
Instructions
- Spray the slow cooker with olive oil spray, then add the potatoes, olive oil, and seasonings (salt, paprika, onion powder, garlic powder, pepper). Give everything a stir so the potatoes are evenly seasoned.
- Add the diced bell peppers, jalapeno (if using), and sausage. Stir to combine and place the lid on the slow cooker. Cook on high for 2-4 hours, or until the potatoes are tender and the sausage is cooked through.
- Add the cheese and scallions to the top of the hash and return the lid. Cheese only takes a couple minutes to melt. Serve with a slotted spoon as there will be a small amount of liquid on the bottom of the slow cooker from the sausage and veggies.
- Great served as-is or with avocado, salsa, hot sauce, or eggs. Enjoy!
Notes
- Because slow cookers cook differently, your slow cooker may take less or more time. My hash is done around 2 hours on high.
- I use red potatoes because they’re not starchy like Russet potatoes, which won’t hold their shape as well.
- The (6) servings could be stretched when served with other items like fresh fruit, biscuits, toast, eggs, etc.
- When testing this recipe I found that green bell peppers got bitter, so I only use red, orange, or yellow bell peppers.
- This can be prepped the day before. Combine everything as described in the instructions and store it in an air-tight container in the fridge. Simply pour it in a greased slow cooker and cook for 2-4 hours on high.
- Store leftovers in an air-tight container in the fridge for up to 3-4 days. Can be frozen in freezer-safe containers. For the best quality, use with 3 months.
The perfect breakfast for holidays, busy weekends, or anytime you want a delicious, easy breakfast!