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–+ servings
Slow Cooker Sausage Breakfast Hash in the slow cooker with cheese melted.

Slow Cooker Sausage Breakfast Hash

Kaylen
Made with potatoes, breakfast sausage, peppers, cheese, and spices, Slow Cooker Sausage Breakfast Hash is an easy-to-make, hearty and satisfying breakfast!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Breakfast
Cuisine American
Servings 6

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.
Keyword Potatoes, Sausage, Slow Cooker
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