Breakfast Potoates20240306_102935


Easy Sausage Breakfast Potatoes

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Looking for a recipe to elevate your Easter breakfast? Look no further!

Straight out of the Test Kitchen this week are these Easy Breakfast Potatoes! This dish is full of flavor and is a convenient make-ahead option that’s perfect for Easter. Plus, the leftovers (if there even are any!) are almost more delicious the next day.

To make this dish, we used a 3.7-quart enamel-coated cast iron brasier with a lid. We assembled it up to the baking step, but since we prepped the night ahead, we covered it, let the pan cool, and placed it in the refrigerator until the next morning. If you do not have an enamel-coated cast iron pan with a lid, use a large oven-proof skillet or prep in a skillet and then transfer to a large baking dish for cooking.

Easy Sausage Breakfast Potatoes

Servings 6


  • 1 tbsp olive oil
  • 1 sweet onion, diced
  • 5 large Yukon gold potatoes, cleaned and diced
  • 16 oz breakfast sausage, no casing
  • 1 tbsp smoked paprika
  • Coarse sea salt
  • Ground black pepper
  • Green onions, sliced


  • Preheat oven to 350 degrees (if making the same day).
  • In an enamel-coated cast iron pan add the olive oil and heat over medium-high heat. Add the diced onions and season with a pinch of coarse sea salt and ground black pepper and cook until onions begin to soften.
  • Push the cooked onions to one side of the pan and on the empty side of the pan add the uncased breakfast sausage meat to the pan, reduce to medium heat, and using two forks, break apart the breakfast sausage meat into small pieces. Cook until the sausage loses its pink color. Once the sausage is cooked, combine the sausage and the onions. 
  • Add the diced uncooked potatoes. Season with coarse sea salt, ground black pepper, and smoked paprika. Stir well to combine.
  • *At this point, the potatoes can be cooled, covered and refrigerated overnight*
  • When ready to bake, place potatoes in a preheated 350-degree oven and cook covered for 30 minutes or until potatoes are tender. Remove cover and continue baking for another 15 minutes until potatoes are golden brown.
  • Remove from oven and top with sliced green onions.
  • Serve immediately. 
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All photos by Lorianne DeVita

by Camila Alves McConaughey