Sausage Potato Hash

Today’s post marks a milestone here at Never Enough Thyme. This is the 100th post! When I started this blog back on Super Bowl Sunday, I wasn’t sure exactly where it was going. But over the following weeks it settled into a rhythm of recipe posts based primarily on my southern culinary roots. I’m sure you’ve heard me say that I enjoy all types of food, but my heart will always belong where my roots are planted…firmly in the deep south.

To celebrate the 100th post and to thank all of you who are so kind to stop by and read the recipes that I post, I’m doing a giveaway. The prize is a gift box of some of my favorite south Georgia food products from Stripling’s. Details of the giveaway and how to enter are at the end of this post. (CLOSED)

If you don’t know about Stripling’s, let me introduce you! Stripling’s is known all over south Georgia for their sausage. They started out years ago as a small family-run grocery store. Today they still maintain the family atmosphere but they ship their wonderful products all over and their super-secret, famous sausage recipe just cannot be topped by anyone. They even have a web site now so you can order your favorites online.  They’re located on Georgia Highway 300 near Lake Blackshear and Cordele. If you ever find yourself driving on I-75 in Georgia, take exit 99 and drive a few miles down the road to their store. You won’t be disappointed. I promise! I still travel down to south Georgia about once a month and on my way back I always stop at Stripling’s to pick up some of my favorites. Whether it’s their fresh pan sausage, their smoked sausage, the Mayhaw jelly, or pickled okra, I know that whatever I bring back with me will be wonderful.

So, of course, the recipe that I’m sharing with you today uses a Stripling’s product – their mild smoked sausage. It’s a sausage potato hash and I hope you’ll like it. Of course, you can substitute any smoked sausage, but it won’t be quite the same!

1  (16-ounce) package smoked sausage, sliced
1  medium onion, chopped
1  medium green bell pepper, chopped
1/2  (32-ounce) package frozen Southern style hash browns
1/2  tsp  salt
1/2  tsp  pepper


Start with 1 pound of smoked sausage. Your choice of mild, medium or hot! That’s a pound of Stripling’s mild smoked sausage in the photo.


Cut the sausage crosswise into slices and brown them in a large nonstick skillet (about 5 minutes on each side). Remove sausage slices from the pan. Drain off the fat, reserving about a tablespoon of drippings in the skillet.


Sauté the onion and green pepper in reserved drippings 3 minutes or until crisp-tender. You’ll notice my little bag of chopped onion in the picture. That’s because I can’t stand to cut onions or garlic first thing in the morning, so I did that the night before and it was all ready for me the next day.


Add 1/2 of a 32-ounce package of frozen southern style hash browns, and cook, stirring occasionally, for 5 minutes or until the potatoes are browned. Stir in the sausage, salt, and pepper; cook 2 minutes or until thoroughly heated.

Now wasn’t that easy? Put a couple of fried eggs on the side and a hot, buttered biscuit and you have a memorable southern breakfast.


Sausage Potato Hash
Cook time
Total time
A quick sausage and potato hash - great for weekend breakfasts.
  • 1 (16-ounce) package smoked sausage, sliced
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1/2 (32-ounce) package frozen Southern style hash browns
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Brown smoked sausage slices in a large nonstick skillet (about 5 minutes on each side).
  2. Remove sausage slices from pan. Drain fat, reserving a tablespoon of drippings in skillet. Sauté onion and green pepper in reserved drippings 3 minutes or until crisp-tender.
  3. Add hash browns, and cook, stirring occasionally, 5 minutes or until brown. Stir in sausage, salt, and pepper; cook 2 minutes or until thoroughly heated.
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Giveaway Details!  Giveaway ended in November 26, 2009! Thanks for entering.

Now for the giveaway!

One lucky entrant will win a Stripling’s Southern Breakfast Gift Box. The prize includes 2 lbs. of Stripling’s Smoked Sausage, 1 lb. of Stripling’s Sliced Country Cured Ham, 1-16 oz. jar of Stripling’s Mayhaw Jelly, 1 lb. Red Rind Hoop Cheese, 1 bottle of Cane Syrup, and 1 package Biscuit or Pancake Mix. If you don’t know what Mayhaw jelly or cane syrup, or red rind cheese are, just send me an email and I’ll be glad to explain! They are very southern, very south Georgia food products!

All you have to do is leave a comment to this post! That’s it. We don’t make you jump through hoops here! Be sure to include your email address in the comment form so I can contact you if you’re the winner. The contest will run through 5:00 p.m. on Thanksgiving Day, November 26. The winner will be announced later that evening. One note: because the gift box contains refrigerated items, it can only be shipped to US addresses. Good luck!

And, most of all, thanks to all the wonderful people who have supported me and encouraged me to keep posting to Never Enough Thyme. You all mean the world to me. I wish I could give every one of you one of these gift boxes!

Disclosure: I am in no way whatsoever affiliated with Stripling’s. They have absolutely no idea who I am. I could walk in there right now and nobody would know me from anyone else in the store. I just like their products and want to share some of them with you!

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  1. says

    Oh Lana this is a great recipe. Looks really delicious. My DH is a big breakfast fan, and my youngest son, a big sausage fan. This recipe is a win win for me! Congrats on the 100. I’m looking forward to 100 more!

  2. says

    Congrats on your 100th post. Well done! You have a lovely blog. Your sausage-potato hash looks very delicious. I’m not from the States but I’m happy whoever gets the giveaway.

  3. Mike Bragg says

    We make Striplings a regular stop as we’re back and forth to Panama City Beach! Sausage, potatoes and onion: how can you go wrong!

  4. says

    I can’t enter because I’m in the UK, so this comment is purely to say congratulations on the 100th post and that hash looks so scrumptious and warming! Sausages and potatoes are two of my very favourite things, so this was always going to be winner for me. :D

  5. Peggy says

    Mmmm, sound so good. We will be camping next week and this will probably be cooked over the campfire one morning. Thanks for the recipe.

    Photography of the food is great.

  6. Jeanine Kramer says

    Hi Lana! I found you from Bree’s blog. If you follow her blog, I am the taxi driver she shadowed one day :) When I am up on the island I don’t have a kitchen so I checked out your blog there but just found myself drooling over everything you made, so I bookmarked it. Now that I am back “in the real world” I am trying some of your recipes and they are delicous! I look forward to trying this one :D


  7. says

    What a delicious looking hash! My mom used to make hash for us when I was a kid. I loved it and haven’t had any in a very long time. My mom is from the south and I’m sure she would LOVE this gift basket. I’ll enter (even though I’m in Tokyo) and if I win it will go to my mom in MN! Congrats on your 100th post!!!

  8. A. Kelly says

    Please enter me in the giveaway..the recipe sounds delicious and I am a sausage lover so will have to try this recipe!! Thanks for sharing these wonderful recipes Lana!!:)

  9. Diane S says

    Your recipe sounds delicious and I think I am going to try to make it this weekend.
    Thanks for the opportunity to win a gift basket, would love to taste some of that Georgia sausage!

  10. Andrew Castleberry says

    I travel from Missouri just to get stripling jerky and sausage
    just learned i could order it from your website

  11. Dale says

    Congrats on your 100th post!!!(:>).I enjoy your Blog and recipes very much. I make the same basic Hash dish about 3-4 times a month. Instead of Striplings’, (not avail. here in Tn.) I use a Sausage called Connecuh’s. It is also made in Ga. and almost identical in flavor & texture/grind to Stripling’s. Only difference in mine is, I add a couple of sliced up fresh Serrano or Jalapeno peppers to the mix. I call it Cracker Stir Fry instead of Hash….

  12. Miss P says

    I live close enough to Striplings to run over whenever I am in the mood, so don’t enter me in the drawing. However, as your closest in age relative, I have to say that I am more than proud of my big sister and how her computer/technical skills have married with her culinary skills to create such an inviting environment for food, fun, laughter, ideas and remembering.

    Way to Go!

    Miss P

  13. Rhoda says

    Congrats and thanks for sharing with your followers! Love your recipes and notes…always look forward to that e-mail! Happy Thanksgiving!

  14. Iva says

    Congratulations on your 100th post. I love your blog and appreciate you sharing those good Southern recipes.
    Thanks so much.

  15. says

    congrats on 100 posts and thanks for such a great recipe, I am definitely going to try it out! Also, would love to enter your giveaway-living in New England I rarely get to eat southern food!

  16. denise says

    I’m new to your blog, but I love your recipes. Everything looks great! I can’t wait to try some of your recipes out in my kitchen. Thanks for taking the time to share your recipes :) Hope everyone has a Happy Thanksgiving!

  17. FAITH says

    Can’t wait to try the cinnamon pumpkin seed brittle. Wish I were off work right now so I could get started. I’ll have to share this recipe with friends.

  18. Christy says

    I made your pecan cheesecake…and it was TO DIE FOR. love it. I am super interested in your blog and will def. keep reading.

  19. Larry Johnson says

    Hi Lana,

    I love your blog and will be a regular visitor now that I found it. I also love Striplings and will be stopping by there on the way home to Florida from Buford, GA. The wife and I are having Thanksgiving with our son and family. I’ve been buying from Striplings for the past 5 years and won’t eat any sausage but their’s.
    I love to cook and will enjoy all the recipes from your blog I’m sure.
    We are close to publishing our first cookbook for our kids that will have 40 of our all time favorite recipes all from family and close friends. The title will be “Cooking with Giggi & Pa.” Keep up the good work.

  20. Jackie Roth says

    I love making breakfast, everyone in my house wakes up starving in the morning. This looks so yummy, I will have to make it.

  21. Donna Cook says

    I love this recipe — I am even forwarding it to my cousin, who is a great cook and this is something he will also enjoy. I plan to get him to cook it for me too!

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