Description
Easy breakfast hash full of protein and veggies!
Ingredients
Scale
1 package of Grass Roots Farmers’ Pork Mesquite Lime Sausage or your favorite sausage
1 large sweet potato, chopped (I used Japanese purple sweet potatoes)
1 large red bell pepper, chopped
1 medium sized yellow onion, chopped
2 cloves of garlic, finely chopped
1/4 cup canned or frozen corn
salt and pepper
4 organic pasture raised eggs
1/4 cup cilantro, chopped
lime wedges for serving
Instructions
- The mesquite lime sausage comes in casings so you’ll want to remove the sausage from them before you start. Use a knife to cut the casing open then remove the sausage (see photo above) and place in a medium sized bowl. Set aside.
- Heat a large pan on medium heat. Add sausage and break apart with a spatula. Cook for about 8-10 minutes stirring frequently, until sausage is cooked through and brown and crispy on the outside. Keep some of the oil in the pan.
- Use the same pan to cook the sweet potatoes and onion. Season with salt and pepper and cook for about 12-15 minutes, until sweet potatoes are softened. Add the bell peppers and garlic and cook for another 4 minutes until the peppers are softened.
- Once the vegetables are cooked, add the chorizo back to the pan and combine with the veggies. Cook for about 1 minute before adding the corn. Cook for another minute.
- While the hash is cooking, prepare 1 egg per person. I made mine sunny side up, but you could do a fried egg. Place about 1/4 of the hash on a plate and top with an egg, cilantro and a lime wedge. Enjoy!
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: sausage, breakfast, hash
