Breakfast Potatoes with Sausage
Breakfast potatoes with sausage is one of my favorite ways to start the day. The aroma of perfectly roasted potatoes mixed with the bite-sized pieces of sausage that serve as the base for this easy breakfast idea will make your mouth water.
Want more easy potato recipes? Try potato latkes, these crispy roasted potatoes or these air-fryer breakfast potatoes.
Easy Breakfast Idea
I love easy breakfast ideas. The last thing I want to do in the mornings is to spend hours cooking a massive breakfast. Making these potatoes and sausage is not the same as just frying an egg, but the little effort it takes is definitely worth it.
This recipe is perfect to serve when you have company over for breakfast. You can prep everything the night before (steam the potatoes, cut the sausage, mix the seasoning), then on the morning of just toss everything together and let the potatoes bake as you prep the eggs and coffee – easy peasy!
Repurposing leftovers is always a good idea, so if you have some extra potatoes from dinner just use them the next morning instead of cooking a fresh batch. This makes breakfast so easy and quick too! We do this when we vacation with family at the beach or Sunriver, Oregon.
These breakfast potatoes are the perfect easy breakfast idea—they are hearty without being overwhelming and will keep you filled with the right combination of energy-producing carbs and satiating fat.
Instant Pot Breakfast
Even better, this recipe is an Instant Pot breakfast. I am constantly finding new ways to utilize the trendy pressure cooker, and I’m happy to say that this is certainly a good use.
If you haven’t used one before, you may be wondering what the big deal about this pressure cooker is. There are a lot of neat features, but my favorite thing about recipes like this Instant Pot breakfast is rather than standing over the stove, you can simply load up the IP and let it cook for you—totally hands-free!
This Instant Pot breakfast will cut down significantly on how long it takes to make the potatoes. They’ll have that crisp exterior while also ensuring there’s no raw center. Steaming the quartered potatoes in the pressure cooker before baking them will yield the perfect combination of crisp exterior and creamy interior.
You can also just steam the potatoes and keep them in the fridge until you’re ready to just throw them on a baking sheet to crisp up, before serving for breakfast.
Tips to Make this Sausage and Potato Recipe
- Make sure to use the steamer basket. Some of the newer Instant Pot versions come with a steamer basket, or you can purchase one separately. It is important to have the basket for this sausage and potato recipe as otherwise, the potatoes won’t cook evenly. The ones that touch the bottom will be mushy, while the top ones will not be cooked through.
- Do not overcook the potatoes: If you overcook the potatoes while in the Instant Pot, they will fall apart when you transfer them from the steamer basket to the baking sheet. About 8-9 minutes in the IP is all you need.
- Season the potatoes well: This is where most of your flavor comes from in this sausage and potato recipe, so it’s super important!
- Choose your favorite sausage. You can use whichever link sausage you like. Just make sure to cut the meat into bite-sized pieces. Kielbasa, breakfast sausage, andouille and such will all work wonderfully here.
- Experiment with add-ins. One of the fun things about this easy breakfast recipe is that you can personalize it with add-ins. Some of my favorites include cubed bell pepper, chopped onion, and mushrooms.
What’s in Breakfast Potato Seasoning?
One thing that really makes this recipe stand apart from others is the breakfast potato seasoning. You may be surprised, but the breakfast potato seasoning for this recipe is quite simple. It’s made of salt, pepper, a sprinkle of paprika, and garlic powder.
However, the secret here to making the potatoes seasoned perfectly is to cook them with your sausage. This will allow that natural seasoning from the meat to mix with the breakfast potato seasoning for even more flavor.
How to Make Breakfast Potatoes and Sausage
- Scrub, wash, dry and cube/quarter potatoes.
- To a pot add water, top with the steamer basket and then the potatoes. Cover with lid.
- Steam the potatoes, then quick release.
- Move the potatoes to a baking sheet and drizzle with oil.
- Sprinkle on your seasoning.
- Toss and bake the potatoes.
- Cut sausage into strips then toss with potatoes and bake again.
- Serve immediately—breakfast potatoes are best served hot.
These potatoes reheat in the air fryer or the oven very well. If you have any leftovers, don’t be afraid to throw them on a baking sheet and reheat for 10 minutes at 425F, or for 8-10 minutes in the airfryer @400F.
More Easy Breakfast Recipes to Try:
- Quick Fried Donut Recipe
- Stuffed Crepe and Egg Breakfast Casserole
- Pressure Cooker Oatmeal
- Cottage Cheese Pancakes
Breakfast Potatoes with Sausage
With a crispy exterior and a soft interior, these breakfast potatoes will become a family favorite. This method uses the Instant Pot to speed up the process, for an easy breakfast idea.
- 2.5 lb red potatoes quartered or cut into 2" pieces
- 1 lb kielbasa or sausage links cut into strips or rounds
- 3/4 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp black ground pepper
- 6 tbsp neutral oil
- 1/4 cup chopped parsley optional
Scrub, rinse, and dry 2.5 lb of potatoes.
Cut potatoes into quarters or 2" pieces.
To cook in Instant Pot: Add 1 cup water to the instant pot insert, top with the steamer basket, then add your potatoes. Cover with lid and set the pressure gauge to "seal". Set for high pressure at 8-10 minutes, then quick release and drain the potatoes.
To steam in regular pot: Add 1-2 cups water to a large pot, top with a steamer basket, then add the potatoes. Cover with lid and cook until the potatoes are pierced with a fork with barely any resistance. Then drain the potatoes.
Meanwhile, cut 1 lb of sausages into small strips or rounds.
Add the potatoes to a parchment-lined 18" x 12" rimmed baking sheet and toss with with 5-6 tablespoons of oil, ¾ tsp kosher salt, 2 tsp garlic powder and 1 tsp black pepper. Arrange the potatoes cut side down, this helps with crisping.
Bake at 500 degrees for 25 minutes, checking and tossing the potatoes every 7-8 minutes or as needed. Halfway through, add the sausage.
Transfer to a serving platter, garnish with 1/4 c chopped parsley if desired and serve.
Thank you for following me on Instagram, Facebook & Pinterest!
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!
If you don’t have a steamer pot or instant pot, can you just parboil the potatoes and continue with the recipe as usual?
Marina……Loooooooooove your blog, and this looks so good….looking forward to cooking it up. Looking forward to more of your emails……….Blessings……..dee….
Thank you Dolores!