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Southern Breakfast Hash with Eckrich Jalapeno & Cheddar Smoked Sausage | a flavor journal food blog

southern breakfast hash with Eckrich jalapeño & cheddar smoked sausage

sara a.
smoky, savory, spicy Jalapeño & Cheddar Smoked Sausage combined with local potatoes, onions, tomatoes, and spices make an unforgettable Southern Breakfast Hash for your next weekend brunch!
5 from 2 votes
Total Time 45 mins
Course Breakfast
Cuisine American
Servings 4 people


  • 4 link Eckrich Jalapeno & Cheddar Smoked Sausage cut into 1/2" slices
  • 1 lb. baby red potatoes locally sourced
  • 1 Tbsp. unsalted buter
  • 2 Tbsp. olive oil divided
  • 2 red or green peppers diced
  • 1 white onion diced
  • 4 small tomatoes diced
  • 2 garlic cloves minced
  • 1/2 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. oregano freshly chopped or dried
  • 1/4 tsp. cayenne
  • 1/2 tsp. salt + pepper or each to taste
  • 4 eggs farm fresh


  • Wash and scrub potatoes.  Bring two quarts of salted water to a boil, then add potatoes.  Boil potatoes for 10-12 minutes, or until soft enough to easily pierce with a fork.  Drain potatoes and set aside.
  • As the potatoes are boiling, heat the Eckrich Jalapeno & Cheddar Smoked Sausage links according to the directions on the package. They are already fully cooked, so just heating them through so they’re ready to add to our hash is all that needs to be done! Once they are heated through, cut them into 1/2” slices and set aside in a large bowl.
  • Heat a cast iron skillet over medium heat and add butter and one tablespoon of olive oil. Swirl the pan to coat the surface, then add diced pepper, onion, and tomato. Season the veggies with a pinch of salt and pepper, then allow to cook for 5-7 minutes until softened, and slightly browned.
  • After 5-7 minutes, add the minced garlic to your softened veggies, and allow to cook for about one minute until very fragrant and tender. Use a slotted spoon to transfer cooked veggies and garlic into the same bowl as your sliced sausages.
  • Cut cooked potatoes into 1/2” chunks. Add the remaining one tablespoon of olive oil to the cast iron skillet and swirl the pan to coat with the oil. Add cut potatoes, smoked paprika, cayenne, chili powder, and additional salt and pepper to the potatoes. Toss the potatoes in the pan to coat with seasonings and oil and let them cook for about ten minutes.  
  • Once potatoes are crisped and cooked through, add the sausage and veggies back to the cast iron skillet. Stir all ingredients together and allow everything to warm back through for 1-2 minutes.  
  • In a separate pan, fry four eggs. Serve fried eggs alongside breakfast hash, and top with chives, fresh tomato, sour cream, or whatever toppings you prefer!
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