Italian Sausage and Hash Brown One Pot Meal
A hearty, any-time-of-day skillet bake with seasoned Italian sausage, fluffy eggs, tender potatoes, peppers, onions, and melted cheese.
Quick answer: This Italian Sausage Potato Skillet Bake is a one-skillet meal made by browning bulk Italian sausage with onion and bell pepper, stirring in a mixture of eggs, half-and-half, hash brown potatoes, and cheese, then baking in a cast iron skillet at 375°F until golden and set — about 45 to 50 minutes total. It serves 8 to 10 and is just as good for breakfast, lunch, or dinner.
The Recipe That Surprised Me
There are certain recipes that surprise you, and this was definitely one of them.
What started as a simple skillet meal turned into one of the most satisfying dishes I’ve made in a long time. Between the seasoned Italian sausage, fluffy eggs, tender potatoes, onions, peppers, and melted cheese, every bite is packed with flavor.
One thing I love about this recipe is that it isn’t limited to breakfast. Sure, you can serve it in the morning, but I personally think it’s just as good for lunch or dinner. Pair it with a simple salad, some fresh fruit, or enjoy it all by itself. It’s hearty enough to stand on its own as a complete meal.
I originally made this recipe using an entire bag of hash browns, and I have zero regrets. The potatoes make it extra filling, help stretch the recipe further, and create a delicious balance between the protein-rich eggs and savory Italian sausage. If you’re looking for a meatier version with a higher protein-to-potato ratio, you can reduce the hash browns to about 4 cups. Both versions are fantastic — it simply depends on what you’re in the mood for.
Another thing I’d do differently next time? The Muenster cheese melted beautifully, but after tasting the finished dish, I think sharp cheddar would be incredible here. If I make it again, I’d use cheddar in the center and either cheddar and Muenster or cheddar and mozzarella on top for even more flavor.
Whether you’re making it for breakfast, lunch, dinner, meal prep, or feeding a crowd, this Italian Sausage Potato Skillet Bake is one of those recipes you’ll find yourself coming back to again and again.
Let’s make it.
🤔 Common Questions
No. A cast iron skillet is ideal because it goes from stovetop to oven, but you can brown the sausage in any pan and transfer everything to a greased 9×13 baking dish before baking.
Yes. Thawing the frozen shredded hash browns and patting off excess moisture helps the casserole set up properly instead of turning watery.
Any good melting cheese works. Muenster gives a creamy melt, and you can pair it with cheddar, mozzarella, Monterey Jack, Colby Jack, or Swiss depending on what you like.
Absolutely — use hot or spicy Italian sausage for an extra kick, or add a pinch of red pepper flakes.
Melissa’s Tips
- Use room-temperature eggs. Letting the eggs come to room temperature helps create a fluffier, more evenly cooked casserole.
- Any melting cheese works. Mozzarella, cheddar, Monterey Jack, Colby Jack, or Swiss all melt beautifully here, so use what you have.
- Make it ahead. This is a fantastic make-ahead breakfast and reheats beautifully — perfect for busy mornings and holiday brunches.
- Mind the heat level. If you’re using spicy Italian sausage, expect a little extra kick in every bite.
- Let it rest. Giving the casserole 10 minutes to rest before slicing helps it hold together for clean, sturdy pieces.
If you’re looking for a meatier version with a higher protein-to-potato ratio, you can reduce the hash browns to about 4 cups.
Italian Sausage and Hash Brown One Pot Meal
Ingredients
- 1 tablespoon olive oil
- 1 pound bulk Italian sausage
- ½ cup chopped yellow onion
- 1 packet Sazon seasoning
- 1 teaspoon Badia Complete Seasoning
- 8 large eggs room temperature
- ¾ cup half-and-half
- 1 30-ounce package frozen shredded hash browns, thawed
- 1 cup shredded Muenster cheese or cheddar cheese
- 1 cup shredded cheddar mozzarella, or Mexican blend cheese, divided
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F.
Brown the sausage.
- Heat a large cast iron skillet over medium-high heat. Add the olive oil and Italian sausage, breaking up the sausage with a wooden spoon as it cooks.
Add the onion and seasonings.
- Make a small well in the center of the skillet and add the chopped onion. Sprinkle the onion with the Sazon seasoning and Badia Complete Seasoning.
- Continue cooking, stirring occasionally, until the sausage is browned and fully cooked and the onions are softened, about 8–10 minutes.
Whisk the eggs.
- In a large bowl or measuring cup, whisk together the eggs and half-and-half until smooth.
Mix in the hash browns and cheese.
- Add the thawed hash browns, Muenster cheese, and ½ cup of the shredded cheddar or Mexican blend cheese. Stir until well combined.
Combine in the skillet.
- Remove the skillet from the heat. Add the hash brown mixture directly into the skillet with the cooked sausage and onions. Stir everything together until evenly combined.
Top with cheese.
- Sprinkle the remaining shredded cheese evenly over the top.
Bake covered.
- Cover loosely with foil and bake for 35–40 minutes.
Bake uncovered.
- Remove the foil and continue baking for an additional 10 minutes, or until the center is set and the cheese is lightly golden.
Rest and serve.
- Garnish with fresh parsley and let the casserole rest for 10 minutes before slicing and serving.
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👝 How to Store Leftovers
To store leftovers: Cool the casserole completely, then keep it covered in the refrigerator for up to 4 days.
To freeze: Cut into portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat: Warm individual slices in the microwave in 30-second bursts, or reheat in a 350°F oven (covered with foil) until heated through.
To make ahead: You can assemble the casserole the night before, cover, and refrigerate. Bake it the next morning — add a few extra minutes since it’ll be going into the oven cold.
