Sausage breakfast hash

Sausage breakfast hash is an easy breakfast full of protein and veggies! 

Breakfast hash is my favorite breakfast dish. It’s quick and easy to pull together with many ingredients I usually have on hand and a great way to use up leftover veggies. This breakfast hash is full of protein, fiber and vitamins. It makes for a healthy and hearty meal for breakfast or any time of day!

If you’ve been following me for a while, you know I’m obsessed with Grass Roots Farmers’ Coop pork chorizo. So obsessed in fact that I ordered 13 packs of it in 2018! I recently tried the Grass Roots pork mesquite lime sausage and it’s equally as good. I decided to use it in breakfast hash. Pork sausage is full of high-quality protein and B12.

Key Ingredients + Variations

Sausage: A critical ingredient in sausage breakfast hash is of course sausage! I used mesquite lime pork sausage in this recipe, but any ground sausage will work.

Sweet potatoes: I love using sweet potatoes in my breakfast hash recipes. Sweet potatoes are an excellent source of fibre and contain vitamins and minerals like iron, calcium, selenium, B vitamins and vitamin C. Regular potatoes also work well in this recipe so feel free to swap out.

Veggies: In addition to sweet potatoes, this recipe calls for onion, garlic, bell peppers, and corn. Diced zucchini, asparagus, or green beans are also a good addition, especially if you are eating this for dinner.

Eggs: Eggs are one of the healthiest foods on the planet with protein, selenium, phosphorus, plus tons of vitamins like A, B12, B5, and B2. I like a runny fried egg on top of my hash.

Check out my recipe for sausage breakfast hash or a vegetarian option made with beans instead of meat.

Sausage breakfast hash

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• Author: Brandi
• Yield: 4 1x
• Diet: Gluten Free

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Description

Easy breakfast hash full of protein and veggies! 

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Ingredients

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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
¼ cup canned or frozen corn
salt and pepper
4 organic pasture raised eggs
¼ cup cilantro, chopped
lime wedges for serving

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 ¼ of the hash on a plate and top with an egg, cilantro and a lime wedge. Enjoy!

• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.