Sheet Pan Turkey Sausage, Potato and Pepper Hash
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
30 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Sheet Pan Turkey Sausage, Potato and Pepper Hash
Description
The recipe starts by tossing halved and diced Yukon Gold potatoes and chunked onions with olive oil, dried thyme, garlic powder, salt, and pepper. These roast first on a baking sheet to achieve golden, lightly crisped potatoes and softened onions. After initial roasting, fully cooked turkey sausage and diced bell peppers are added to the pan and tossed with the vegetables. The mixture continues roasting until the peppers become tender and the sausage is warmed through.
The dish balances textures of the crispy, tender potatoes, chewy sausage slices, and softened but still colorful peppers. Using dried thyme and garlic powder adds aromatic depth without overpowering the natural flavors. Light seasoning complements the savory turkey sausage without excess salt.
This hash serves well as a breakfast, brunch, or simple dinner. It requires just one pan, streamlining preparation and cleanup. Fresh minced parsley scattered on top adds a hint of brightness at serving.
Substitution guidance notes you can vary bell pepper colors and quantities based on preference or availability. Using small, relatively uniform potato pieces encourages even cooking within the recommended roasting times.
Ingredients
- 1 1/2 lbs Yukon Gold potatoes halved and diced into 1/2-inch thick pieces, small
- 1 onion peeled and diced into chunks, small yellow or 1/2 large
- 2 Tbsp olive oil
- 3/4 tsp thyme dried
- 1/2 tsp garlic powder
- salt freshly ground
- black pepper freshly ground
- 12 oz. turkey sausage fully cooked, smoked, sliced into rounds about 1/4-inch thick
- 2 bell pepper cored and diced into 1-inch pieces
- 3 Tbsp parsley fresh, minced
Instructions
- Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
- In a large mixing bowl toss potatoes and onions (try to leave onions in chunks) with olive oil, thyme, garlic powder and season lightly with salt (the sausage is pretty salt so you don't need to add a ton of salt to this dish) and pepper.
- Pour and spread into an even layer onto prepared baking dish. Roasted in preheated oven 20 minutes.
- Remove baking sheet from oven (at this point there should be a little excess oil on the baking sheet if not you can drizzle over another 1 Tbsp), add sliced sausage and bell peppers and toss everything.
- Return to oven and continue to roast until peppers are tender and sausage has heated through, about 15 minutes. Sprinkle with parsley and serve warm.
Notes
- Bell pepper colors may vary; using red and green or a mix of red, orange, and green works well.
- Cut potatoes into uniform pieces to ensure even roasting in the suggested times.
User Reviews
Overall Rating
5
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