Lumberjack Breakfast Hash With Crispy Potatoes and Maple-Pepper Glaze

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb (900 g) russet potatoes, 1/2-inch cubes
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 12 oz (340 g) smoked sausage (kielbasa or similar), sliced
• 3 Tbsp neutral oil (canola, vegetable, or avocado), divided
• 2 Tbsp unsalted butter, divided
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/3 cup pure maple syrup
• 1 Tbsp apple cider vinegar
• 1/8 tsp red pepper flakes (optional)
• 4 large eggs (optional, for serving)
• 2 Tbsp chopped fresh parsley or chives (optional garnish)

Do This

• 1. Prep potatoes (dice and rinse) and slice onions; pat potatoes very dry.
• 2. Caramelize onions in 1 Tbsp oil and 1 Tbsp butter over medium-low, 18–22 minutes; add garlic at the end and set aside.
• 3. In the same pan, crisp potatoes in remaining oil and butter over medium-high until browned and tender, 15–18 minutes.
• 4. Push potatoes aside and brown smoked sausage slices, then fold sausage and onions into potatoes.
• 5. Season hash with salt, pepper, smoked paprika, and thyme; press into an even layer and let it develop extra crust.
• 6. In a small saucepan, simmer maple syrup, vinegar, black pepper, red pepper flakes, and a pinch of salt 2–3 minutes to make a glaze.
• 7. Serve hash hot, drizzled with warm maple-pepper glaze and topped with fried eggs and herbs if desired.

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Why You’ll Love This Recipe

• Big, bold flavors: smoky sausage, deeply caramelized onions, and a sweet-spicy maple drizzle in every bite.
• Serious comfort food: crisp-on-the-outside, fluffy-on-the-inside potatoes that truly stick to your ribs.
• One-pan friendly: most of the cooking happens in a single heavy skillet for easy cleanup.
• Flexible: great for lazy weekends, hungry houseguests, or brinner (breakfast for dinner).

Grocery List

• Produce: Russet potatoes, yellow onions, garlic, fresh parsley or chives (optional)
• Dairy: Unsalted butter, eggs (optional, for serving)
• Pantry: Smoked sausage, neutral oil, kosher salt, black pepper, smoked paprika, dried thyme, pure maple syrup, apple cider vinegar, red pepper flakes, hot sauce (optional)

Full Ingredients

For the Lumberjack Breakfast Hash

• 2 lb (900 g) russet potatoes, scrubbed and cut into 1/2-inch cubes
• 2 large yellow onions (about 1 1/2 lb / 680 g), thinly sliced
• 3 cloves garlic, minced
• 12 oz (340 g) smoked sausage (kielbasa, andouille, or other smoked sausage), cut into 1/2-inch rounds or half-moons
• 3 Tbsp neutral oil (canola, vegetable, or avocado), divided
• 2 Tbsp unsalted butter, divided
• 1 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper, divided (about 1/2 tsp for the hash, 1/2 tsp for the glaze)
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme (or 1 tsp finely chopped fresh thyme)

For the Maple-Pepper Glaze

• 1/3 cup (80 ml) pure maple syrup
• 1 Tbsp apple cider vinegar
• 1/2 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes (optional, for gentle heat)
• Pinch kosher salt
• 1 tsp unsalted butter (optional, for extra gloss and richness)

Optional For Serving

• 4 large eggs, cooked to your liking (fried or over-easy are great)
• 2 Tbsp chopped fresh parsley or chives
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep the potatoes and aromatics

Scrub the russet potatoes and cut them into 1/2-inch cubes. For crispier potatoes, place the cubes in a large bowl of cold water and swish them around to release excess starch. Let them soak while you prep the rest of the ingredients (5–10 minutes), then drain very well and pat thoroughly dry with clean kitchen towels or paper towels.

Thinly slice the onions from root to tip. Mince the garlic. Slice the smoked sausage into 1/2-inch rounds or half-moons. Having everything ready before you start cooking makes the hash come together smoothly.

Step 2: Slowly caramelize the onions

In a large heavy skillet (ideally a 12-inch cast iron), heat 1 Tbsp oil and 1 Tbsp butter over medium-low heat. Add the sliced onions and a small pinch of salt. Cook, stirring every few minutes, until the onions turn soft, golden, and jammy, about 18–22 minutes. Adjust the heat as needed so they slowly brown without burning; a little browning on the bottom is fine, just scrape it up as you stir.

When the onions are a deep golden color, stir in the minced garlic and cook for 1–2 minutes more, until fragrant. Transfer the caramelized onions and garlic to a bowl and set aside. Do not wipe out the skillet; you want those flavorful browned bits for the potatoes.

Step 3: Crisp the potatoes

In the same skillet, increase the heat to medium-high. Add the remaining 2 Tbsp oil and the remaining 1 Tbsp butter. When the fat is hot and shimmering, add the dried potato cubes in an even layer. Sprinkle with about 3/4 tsp kosher salt and 1/4 tsp black pepper.

Let the potatoes cook undisturbed for 4–5 minutes so the bottoms can brown. Then stir or flip them and spread back into an even layer. Continue cooking, stirring every few minutes, until the potatoes are deeply golden and crisp on the outside and tender inside, about 15–18 minutes total. If the pan looks dry, drizzle in another teaspoon or two of oil. Adjust the heat as needed so the potatoes brown but do not burn.

Step 4: Brown the smoked sausage

Once the potatoes are nicely browned and nearly cooked through, push them to one side of the pan to create space. Add the sliced smoked sausage to the cleared side in a single layer. Cook over medium-high heat for 3–4 minutes, flipping once, until the sausage is browned and slightly crisp around the edges.

When the sausage is browned, stir it into the potatoes. Add the caramelized onions and garlic back into the skillet. Gently fold everything together so the potatoes, onions, and sausage are evenly distributed.

Step 5: Season and build a crusty hash

Sprinkle the mixture with the smoked paprika, dried thyme, and another 1/4 tsp black pepper. Taste a potato cube and add a bit more salt if needed.

Press the hash down with a spatula into an even, compact layer, covering the bottom of the skillet. Let it cook undisturbed over medium heat for 3–5 minutes so the underside develops a flavorful, crispy crust. If you like extra crust, you can carefully flip sections and crisp the other side for another few minutes.

Step 6: Make the maple-pepper glaze

While the hash is crisping, make the glaze. In a small saucepan, combine the maple syrup, apple cider vinegar, remaining 1/4 tsp black pepper, red pepper flakes (if using), and a pinch of salt. Bring to a gentle simmer over medium-low heat.

Simmer for 2–3 minutes, swirling the pan occasionally, until the glaze is slightly thickened and glossy. If using, whisk in 1 tsp butter at the end for extra richness and shine. Keep the glaze warm over very low heat (or turn off the burner and cover the pan).

Step 7: Finish, (optionally) add eggs, and serve

If you are adding eggs, cook them in a separate lightly oiled skillet to your liking (fried, over-easy, or over-medium all work beautifully).

Once the hash is crisped to your satisfaction, turn off the heat. Spoon generous portions of the sausage-potato-onion hash onto warm plates or shallow bowls. Drizzle each serving with 1–2 tablespoons of the warm maple-pepper glaze, or more to taste. Top with a cooked egg, if using, and sprinkle with chopped parsley or chives. Finish with an extra grind of black pepper and a splash of hot sauce if you like a kick. Serve immediately while everything is piping hot and the edges are still crispy.

Pro Tips

• Dry potatoes = crisp potatoes. After rinsing, really take the time to pat the potato cubes completely dry. Any surface moisture will steam them instead of browning them.
• Low and slow onions. Caramelized onions are all about patience. Keep the heat on the lower side and stir occasionally; rushing them will give you scorched onions instead of sweet, jammy ones.
• Do not overcrowd the pan. Use a large 12-inch skillet so the potatoes can sit in a single layer. If your pan is smaller, cook the potatoes in two batches and combine later.
• Let it sit for crust. Once everything is in the pan, pressing the hash down and letting it sit undisturbed creates those sought-after crispy, browned bits on the bottom.
• Balance the glaze to taste. If you prefer less sweetness, add an extra teaspoon of vinegar. For more heat, increase the red pepper flakes slightly.

Variations

• Cheesy lumberjack hash: In the last few minutes of cooking, sprinkle 1–1 1/2 cups shredded sharp cheddar or pepper jack over the hash, cover the pan, and let it melt before serving. Drizzle with the maple-pepper glaze just before eating.
• Veggie-loaded version: Add 1 diced red bell pepper and 1 cup sliced mushrooms to the onions during the last 5–7 minutes of caramelizing, or toss in a big handful of baby spinach at the very end just to wilt.
• Spicier, Cajun-style hash: Use andouille sausage, add 1/2 tsp Cajun seasoning in place of the thyme, and bump up the red pepper flakes in the glaze for a more fiery kick.

Storage & Make-Ahead

Leftover hash keeps well and reheats nicely. Let the cooked hash cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Store any leftover maple-pepper glaze separately in a small container in the fridge for up to 1 week.

To reheat, warm the hash in a skillet over medium heat with a small drizzle of oil, pressing it into a flat layer to re-crisp the edges (5–8 minutes). Alternatively, spread it on a baking sheet and bake at 375°F (190°C) for 10–15 minutes, stirring once. Warm the glaze gently on the stovetop or in the microwave until pourable. This dish is also great for meal prep: you can caramelize the onions and mix the glaze a day ahead, then cook the potatoes and sausage fresh in the morning for faster assembly.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without eggs or cheese, but including glaze): about 680 calories, 34 g protein, 38 g fat, 55 g carbohydrates, 4 g fiber, and 17 g sugar. Values will vary based on the exact sausage, oil, and maple syrup used, and whether you add eggs or extra toppings.