Farmers Market Hash with Baked Eggs
Breakfast & Brunch Ideas for Breakfast Sausage
We combine savory sausage, potatoes, mushrooms, peppers, and more veggies in this hearty hash. Recipe by Healthy Delicious.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (10 oz.) package | Jones Dairy Farm All Natural Pork Sausage Little 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 |
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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.
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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.
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Heat the oven to 400°F.
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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.
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Ratings and Reviews
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5
Fantastic dish!