Farmers Market Hash with Baked Eggs

SERVINGS

6

PREP TIME

10 min

TOTAL TIME

45 min

GLUTEN FREE

YES



If you like to stock up on veggies, then this is the hash recipe for you.


 Enjoy these main ingredient substitutions:

ingredients
1 (10 oz) package Jones Dairy Farm All Natural Turkey Sausage Links, thawed
1/2 cup diced onion
2 garlic cloves, minced
2 pounds small red potatoes, diced
1 poblano pepper, diced
1/2 red bell pepper, diced
1 pint mushrooms, diced
1 medium eggplant, diced (about 4 cups)
1 cup water
1/2 cup kale, chopped
6 eggs
DIRECTIONS
Remove the sausage form the casings. Crumble into large, oven-safe pan (preferably cast iron) set over medium-high heat. Cook, stirring occasionally, until sausage is golden brown and cooked through ​- about 8 minutes. Transfer sausage to plate.

Return pan to stove and reduce heat to medium. Add onion and garlic; cook 1-2 minutes. Add potatoes, poblano, and red pepper; cook until potatoes are browned and crispy ​- about 10 minutes. Stir in eggplant, mushrooms, and water. Cook for 10 minutes, or until water is evaporated and vegetables are cooked soft. Stir in kale.

Heat the oven to 400°F.

If desired, divide the hash between six ramekins to make individual portions. Crack eggs onto hash; one per portion. Bake 10-12 minutes, or until whites are completely set.

Ingredients

Directions

1 (10 oz) package Jones Dairy Farm All Natural Turkey Sausage Links, thawed
1/2 cup diced onion
2 garlic cloves, minced
2 pounds small red potatoes, diced
1 poblano pepper, diced
1/2 red bell pepper, diced
1 pint mushrooms, diced
1 medium eggplant, diced (about 4 cups)
1 cup water
1/2 cup kale, chopped
6 eggs
Remove the sausage form the casings. Crumble into large, oven-safe pan (preferably cast iron) set over medium-high heat. Cook, stirring occasionally, until sausage is golden brown and cooked through ​- about 8 minutes. Transfer sausage to plate.

Return pan to stove and reduce heat to medium. Add onion and garlic; cook 1-2 minutes. Add potatoes, poblano, and red pepper; cook until potatoes are browned and crispy ​- about 10 minutes. Stir in eggplant, mushrooms, and water. Cook for 10 minutes, or until water is evaporated and vegetables are cooked soft. Stir in kale.

Heat the oven to 400°F.

If desired, divide the hash between six ramekins to make individual portions. Crack eggs onto hash; one per portion. Bake 10-12 minutes, or until whites are completely set.