This potato and smoked sausage hash biscuit and gravy is sooooo good! Perfect for your weekend breakfast, or this would make a great dinner! We love hash for breakfast, especially, but love like a pot roast hash for dinner.
Just look how yummy this looks! They start with my homemade buttermilk biscuits that are on the blog. They are absolutely flaky and delicious! You will not buy store bought biscuits again after you see how easy these biscuits are and how delicious they are!
Here’s the link for my biscuits:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/
Here is another hash that I’ve made that really is delicious with a Mexican food twist: https://the2spoons.com/chorizo-breakfast-tacos-with-potato-hash/
best breakfast – potato and smoked sausage hash biscuit and gravy.
You have to make this breakfast dish. I think you will love it. Yes, not something you’ll eat everyday, but on occasion who doesn’t need some good ole comfort food like this.
The used Kielbasa in the dish. Here’s a link for the brand I used. https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=489589622&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FEckrich-Polska-Kielbasa-Smoked-Sausage-Loop-13-Oz%2F489589622
I always cook my potatoes and onions first until they are softened and starting to brown before I add the smoked sausage that you can cut in 1/2 inch rounds or dice it. The smoked sausage and the gravy with the onion flavor and the flaky biscuits are a complete win.
best breakfast – potato and smoked sausage hash biscuit and gravy.
Here’s the easy recipe!!! Enjoy!
Ingredients
Method
- Pour enough oil to cover the bottom of a large skillet. I use a seasoned iron skillet. Heat to hot but not smoking and add the potatoes and onions. Brown the potatoes turning to brown on both sides. Cover and cook until the potatoes have softened, but not done. You don’t want them to be mushy because you are going to remove the lid and brown them more.
- Remove the lid, turn your heat to high, a quickly browning  the potatoes turning until you have a crispy potato.  Add the smoked sausage and heat through.
- Preheat the oven to 425 degrees F. Add the flour, salt, and baking powder to a large bowl. Grate the cold butter into the dry ingredients and with a pastry cutter, two forks or my favorite, your hands, cut the butter into the flour until coarse crumbs form. Make a well in the center of the mixture and add the buttermilk and the honey. Stir just to combine. Do not overwork.Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time.Gently roll the dough out with a rolling pin until it’s 1 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-12 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.)Brush the tops with a little buttermilk. Bake for 15 minutes or until biscuits are golden brown on top.Brush the tops with butter.
- Add the oil to a skillet. Add the flour and cook about 2 minutes. Then add the milk and whisk to prevent lumping. Cook until thickened adding more milk if needed. Season with salt and black pepper. Cayenne pepper optional.
- Split the biscuits in half in individual bowls or plates for the number of servings you are making. Place the bottom of the biscuit down and ladle gravy over. Top with some of the potato and sausage hash with more gravy if you like. Place the top of the biscuit on and enjoy. I really like to serve in a bowl with a ladle of gravy to the bottom, add the bottom biscuit, add the hash, more gravy if you like, then top with the lid!! Bon Appetite!
