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.
PrintSausage breakfast hash
- Yield: 4 1x
- Diet: Gluten Free
Description
Easy breakfast hash full of protein and veggies!
Ingredients
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
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 ¼ of the hash on a plate and top with an egg, cilantro and a lime wedge. Enjoy!
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
This post is part of a partnership with Grass Roots Farmers’ Cooperative, but all opinions are my own.
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