College Eats: Sausage & Potato Hash


Thank goodness for Potatoes. I don’t know how I would have made it through my first year of college without these beautiful, amazing spuds of deliciousness. Potatoes were my #1 food freshman year because 1. they’re amazingly tasty 2. they’re dirt cheap and 3. they’re almost impossible to mess up!

This recipe of mine is simple, and probably exists in a million different variations on the internet, but this is my quick and easy version! It was one of my go-to meals when I first started learning to cook for myself, largely because I could make it in bulk, and have it for lunch or dinner, and for breakfast i’d just reheated it in a pan, added scrambled egg into it, and I had a breakfast hash!


4 medium potatoes
2 bell peppers
1 medium onion
1 cup of sliced mushrooms (optional)
12 oz of pre-cooked sausages (my personal favorite is andouille sausage from Trader Joe’s)
2 tbsp of olive oil
Salt & Pepper to taste
1 tsp cajun seasoning OR chili powder OR Paprika (optional)


  1. Peel and dice up the potatoes, and put them in a microwave safe bowl, and fill it with water so all potatoes are submerged. Microwave for about 5 minutes, or until the potatoes are soft, but firm.
  2. In a heavy bottomed skillet , heat the oil over medium to high heat. Strain the potatoes, and add the potatoes to the skillet and season with salt and pepper and optional other seasonings. The seasoning will help create a coat over the potatoes. Fry the potatoes until they’re golden brown and cooked through, about 5 minutes.
  3. In a separate pan, heat oil and add in the onions, bell peppers, and sliced sausage for around 5 minutes, when the meat has browned and the onions and bell peppers have softened. mix in the potatoes, and add more salt and pepper if needed.
  4. If you’re making this for breakfast, crack an egg in!


College Eats: Sausage & Potato Hash

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