SAUSAGE AND EGG BREAKFAST HASH
This hearty and savory sausage and egg breakfast hash makes a perfect all-in-one breakfast, or a delicious eggy brunch side dish that's perfect to feed a crowd.
Provided by Ann Otis
Categories Breakfast
Number Of Ingredients 11
Steps:
- In a large cast iron or nonstick skillet, heat the olive oil over medium heat. Add the sausage and stir frequently, breaking it up with a wooden spoon, until fully cooked. Remove the sausage to a plate with a slotted spoon, leaving the drippings in the pan.
- Add the diced potatoes and cook, stirring occasionally until tender, about 7-8 minutes. Add the onion, garlic and red pepper, and a pinch of salt and pepper. Continue cooking 3-4 more minutes until softened. Add the sausage back to the pan.
- In a medium bowl, whisk together the eggs, milk, cheese, and another pinch of salt and pepper.
- Add the egg mixture to the pan and cover for a minute or two to set the eggs a bit. Stir to finish cooking and scrambling the eggs. Sprinkle with green onions or parsley and some extra grated cheese before serving, if desired.
SAUSAGE AND POTATOES BREAKFAST HASH
This Sausage and Potatoes Breakfast Hash Recipe is an easy 2 ingredients meal. Ground pork sausage and fried potatoes will keep you full well into your day.
Provided by Nicole Harris
Categories Breakfast
Time 30m
Number Of Ingredients 5
Steps:
- Brown and crumble sausage in large bottom pot or pan. I use a potato masher to achieve small crumbles. Cook to desired crispness. Remove sausage and set aside. Leave oil in pan.
- Add potatoes to pan and fry over medium/high heat. Add additional oil as needed. Toss and fry until potatoes are browned and tender.
- Add sausage back to pan. Season with salt, pepper and seasoning blend. Toss and serve.
Nutrition Facts : Calories 744 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 42 grams fat, Fiber 7 grams fiber, Protein 29 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1193 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
POTATO HASH WITH SAUSAGE & FRIED EGG
Leftover cooked potatoes and peppers form the base of this quick weeknight meal for one. Alternatively, use frozen cubed hash browns and and bell pepper-onion stir-fry mix.
Provided by Joyce Hendley, M.S.
Categories Healthy Egg Recipes
Number Of Ingredients 6
Steps:
- Heat 2 tsp. oil in a medium nonstick skillet over medium-high heat. Add green pepper; cook, stirring often, until softened, 3 to 4 minutes. Stir in cabbage (or coleslaw mix) and sausage; cook, stirring, until the sausage is no longer pink and the cabbage is wilted, about 5 minutes.
- Add roasted vegetables; cook, stirring, until heated through, about 5 minutes more. Transfer the hash to a plate and keep warm.
- Wipe out the pan with a paper towel, if needed. Add the remaining 1 tsp. oil; heat over medium heat. Crack egg into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk. Serve the egg on top of the hash.
Nutrition Facts : Calories 533 calories, Carbohydrate 46 g, Cholesterol 227 mg, Fat 29 g, Fiber 7 g, Protein 22 g, SaturatedFat 5 g, Sodium 772 mg, Sugar 8 g
POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE
An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
- Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
- Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 18 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 1.5 g, Protein 23.8 g, SaturatedFat 6.6 g, Sodium 646.2 mg, Sugar 2.2 g
SAUSAGE-SWEET POTATO HASH & EGGS
When I first began making this dish for breakfast I served it with fried eggs on top. Now I sometimes make it for supper and serve it without eggs. It's great when I want a dish I can make quickly, with minimal cleanup.-Nancy Murphy, Mount Dora, Florida
Provided by Taste of Home
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet coated with cooking spray, cook sausage and sweet potatoes over medium-high heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles., Add apples, cranberries, pecans and salt; cook and stir 4-6 minutes longer or until potatoes are tender. Remove from pan; sprinkle with green onions. Keep warm., Wipe skillet clean and coat with cooking spray; place skillet over medium-high heat. Break 1 egg at a time into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set, if desired. Serve with hash.
Nutrition Facts : Calories 338 calories, Fat 14g fat (3g saturated fat), Cholesterol 207mg cholesterol, Sodium 465mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
DANISH SAUSAGE, EGG & POTATO HASH
A Danish breakfast or brunch dish, adapted from a recipe on Australian chef Huey's website, and posted for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bit-size pieces.
- Heat a thin layer of oil in a large non-stick pan and sauté the potatoes until they are tender.
- Add the onions and bacon and sauté until the onions are golden.
- Then add the sausages and parsley and toss briefly.
- Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice.
- Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like.
- Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley.
- Serve in the centre of the table with lots of warm crusty bread.
Nutrition Facts : Calories 621, Fat 31.8, SaturatedFat 9.4, Cholesterol 257.1, Sodium 551.6, Carbohydrate 61.9, Fiber 9.4, Sugar 7.5, Protein 21.8
POTATO HASH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside.
- In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
- In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes.
- Serve up the hash with a fried egg on top of each portion.
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