This skillet Breakfast Taco Hash is a simple, flavorful meal made with turkey sausage, plenty of vegetables, and taco seasoning — ready in under 45 minutes.
Recipe sponsored by Jennie‑O.
This bright, easy skillet hash brings taco-inspired flavors to a classic breakfast favorite. Lean Jennie‑O turkey sausage adds savory depth while diced potatoes, bell pepper, onion and jalapeño build texture and color. A touch of taco seasoning ties everything together for a satisfying morning meal that also works for brunch or a quick weeknight dinner.
How to make the hash
Heat olive oil in a large cast‑iron or heavy skillet over medium‑high heat. Add the diced potatoes, onion, red bell pepper, jalapeño, garlic and taco seasoning, then cook, stirring occasionally, until the potatoes begin to brown and soften — about 15 minutes. Keep the heat at medium‑high so the vegetables sear and develop color without sticking.
Break the Jennie‑O turkey sausage into the skillet and crumble it with a spatula as it cooks. Stir the sausage into the potato and pepper mixture and continue cooking for another 12–15 minutes, stirring every few minutes, until the potatoes are tender and the sausage is cooked through. Remove from heat and let the skillet rest a couple minutes before serving so the flavors meld.
This recipe is gluten‑free. Jennie‑O Turkey Sausage is gluten free, and the homemade taco seasoning used here contains no gluten.
What to serve with it
This hash is a flexible base for lots of toppings. Popular choices include shredded pepper jack or crumbled queso fresco, diced avocado, fresh cilantro, chopped tomatoes and your favorite hot sauce. Serve a fried egg or scrambled eggs on top to make it extra hearty.
Because it’s taco‑seasoned, you can also offer warmed tortillas on the side to turn the skillet into quick breakfast tacos — everyone can build their own.
More turkey recipes
Want more ideas for cooking with turkey? Try these favorites:
- Whole30 Turkey Taco Salad
- Greek Turkey Stuffed Zucchini
- Healthy Turkey Lettuce Wraps
- Greek Turkey Tacos
- Turkey Chili with Spaghetti Squash
If you try this Breakfast Taco Hash, pin it for later and share a photo on Instagram — it’s a great dish to customize and a crowd‑pleaser at any meal.
Breakfast Taco Hash
6 people
10 minutes
30 minutes
40 minutes
Whitney Bond
Ingredients
- 1/4 cup olive oil
- 2 pounds russet potatoes, small dice
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 jalapeño, minced (remove seeds for less heat)
- 3 garlic cloves, minced
- 1 tablespoon taco seasoning (homemade or store‑bought)
- 16 ounces Jennie‑O turkey sausage
Optional Toppings
- Pepper Jack cheese, shredded
- Queso fresco, crumbled
- Avocado, diced
- Fresh cilantro, chopped
- Hot sauce
Instructions
- Warm the olive oil in a large cast‑iron skillet over medium‑high heat.
- Add the potatoes, onion, bell pepper, jalapeño, garlic and taco seasoning. Stir to combine and spread the mixture into an even layer so the potatoes can brown.
- Cook for about 15 minutes, stirring every 3–4 minutes, until the potatoes are golden and beginning to soften.
- Add the turkey sausage, using a spatula to break it into small pieces and mix it into the vegetables.
- Continue cooking for another 12–15 minutes, stirring periodically, until the sausage is cooked through and the potatoes are tender.
- Remove from heat and serve immediately with your choice of toppings or warm tortillas.
Notes
Nutrition information below does not include optional toppings. For a milder dish, omit the jalapeño or remove the seeds. To get the crispiest potatoes, avoid overcrowding the pan and allow the vegetables to sit undisturbed for a couple minutes between stirs.
Nutrition Facts
Calories: 338 kcal (17% DV)
Carbohydrates: 33 g (11% DV)
Protein: 18 g (36% DV)
Fat: 15 g (23% DV)
Saturated Fat: 3 g (15% DV)
Cholesterol: 57 mg (19% DV)
Sodium: 492 mg (21% DV)
Potassium: 926 mg (26% DV)
Fiber: 3 g (12% DV)
Sugar: 3 g (3% DV)
Vitamin A: 898 IU (18% DV)
Vitamin C: 47 mg (57% DV)
Calcium: 45 mg (5% DV)
Iron: 2 mg (11% DV)
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Tips & Variations
- Swap sweet potatoes for russets for a slightly sweeter flavor and added nutrients; adjust cooking time until tender.
- For extra crispness, parboil the potatoes 5–7 minutes, drain and dry before sautéing.
- Add black beans or corn in the last few minutes for extra color, fiber and heartiness.
- To make it vegetarian, replace turkey sausage with a plant‑based sausage or a sautéed medley of mushrooms and smoked paprika.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat in a skillet, covered briefly, to preserve texture, or microwave in short intervals until warmed through. Leftover hash also freezes well in a freezer‑safe container for up to 2 months; thaw overnight in the refrigerator before reheating.