I don’t know about ya’ll, but I am not really a breakfast fan. Every now and then, I’ll enjoy a good brunch with my friends, but otherwise I just drink a nice cup of coffee in the morning. A few weeks ago, I went to brunch with my mom at a local spot and saw a meal called “Hen Pen.” The name excited me because I imagined the meal to be an extravagant dish with lots of different styles of chicken on the plate. However, I was quickly let down when I realized that it was just a regular breakfast with two eggs on the plate. So, like the person that I am, I created my own “Hen Pen” dish that included this Chicken Sausage & Potato Hash recipe. The idea of my “Hen Pen” was to identify all of the parts of brunch that I like alone and add chicken aspects to it……….and the Chicken Sausage & Potato Hash was born. Want to see the entire “Hen Pen?” Watch it on my ‘Recipes’ Instagram story @sobremesa.am.

If you do not like breakfast, this hash is perfect for you. It is savory and has breakfast qualities but can really be eaten at any time in the day. It is also very easy to make and allows you to use ingredients from your local meat market. I am a huge fan of meat markets because they offer cuts of meat and seafood that I can not get at the general grocery store. In Columbia, my local meat market is Ole Timey Meat Market and that is where I got the chicken sausage for this recipe. Feel free to visit your local market and see what is available to you. If you can’t find chicken sausage, any other sausage alternative will work. Enjoy!

Time Cook: 25 minutes
Serves: 3-5 people


  • 2 Chicken Sausage Links
  • 2 Russet Potatoes, Peeled & Diced
  • 1/2 Red Bell Pepper, Diced
  • 1/2 Yellow Onion, Diced
  • 1 Tbsp. Vegetable Oil
  • 5 Baby Bella Mushrooms, Diced
  • Salt and Pepper, To Taste


  1. Add oil in a skillet and heat the pan to medium-high heat. Remove the sausage from the casing and brown in the skillet. Remove the browned sausage from the pan.
  2. Add onions and peppers to the skillet, sauté for 2 minutes. Add potatoes and cook for 5 minutes.
  3. Add the sausage back to the pan, mushrooms, and season to taste.
  4. Cook hash until potatoes are fork-tender.

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