Kitchen notes · a little help before you start
Sheet Pan Turkey Sausage, Potato and Pepper Hash
Smoky turkey sausage and browned potatoes make an inviting hash, with sweet pepper adding color and a softer bite. Thyme gives the whole plate a familiar savory aroma. The best forkful catches some sausage with a potato edge and a little onion alongside it.
- Original yield
- Serves 5
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
A few quick notes
1. Give the potatoes room
Spread the potato and onion mixture into an even layer before the first roast. Crowding makes the potatoes steam more than roast, so take a moment to nudge everything across the pan.
2. Go easy on the salt
Season lightly at first. The smoked turkey sausage brings its own saltiness, and you can always add more at the table if the finished hash needs it.
3. Add the peppers later
The peppers and sausage go in after the potatoes have roasted for a while. That timing keeps the peppers tender rather than collapsed, and the fully cooked sausage just needs to heat through.
Get to know the ingredients
Yukon gold potatoes
Cut the potatoes into the small pieces called for so they can cook through on the sheet pan. They roast first with the onion, before the sausage and peppers are added.
Fully cooked smoked turkey sausage
Use fully cooked smoked turkey sausage and slice it into rounds. Since it’s already cooked, it joins the pan near the end to warm through and pick up a little roasted flavor.
Bell peppers
Two bell peppers are all you need. Red and green make a good pair, though you can use a mix of colors if that's what you have.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 5. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Sheet Pan Turkey Sausage, Potato and Pepper Hash
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the peppers are tender and the sausage is hot, finish the pan with minced fresh parsley and serve it warm. Add the parsley after roasting so it stays fresh and bright.
A little more help as you go
Watch the oil on the pan
After the first roast, there should be a little oil left on the baking sheet. If the pan looks dry, drizzle over the extra oil mentioned before adding the sausage and peppers.
Keep the onion in chunks
Try not to break the onion down too finely when you toss it with the potatoes. Chunkier pieces hold up better during the first roast.
A few questions you might have
Why don’t the sausage and peppers go in at the beginning?
The potatoes need more time, so they roast first. The sausage is already fully cooked, and the peppers only need enough time to become tender.
Should I add more oil when the sausage and peppers go in?
Only if the sheet pan looks dry after the first roast. The directions say there should be a little excess oil, but if there isn’t, drizzle over another 1 Tbsp before tossing everything together.
How salty should I make the potatoes before roasting?
Start light. The sausage is pretty salty, so the potatoes and onion don’t need a heavy hand with salt at the beginning.
What size should I cut the vegetables?
Keep the potatoes small, about 1/2-inch thick pieces, and cut the bell peppers larger, about 1-inch pieces. The different sizes help them cook well with their different roasting times.
Do I need raw or cooked sausage for this?
Use fully cooked smoked turkey sausage. It’s sliced into rounds and added after the potatoes have roasted, so raw sausage wouldn’t match the timing here.
Any more cooking tips?
I used 2/3 of a red, orange and green but if you only want to buy two used 1 red and 1 green.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.