Sausage & Potato Breakfast Hash
We’ve added crumbled goat cheese and fresh asparagus to this colorful pork sausage breakfast hash, but you can use whatever cheese and veggies you have on hand.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16 oz.) | |
| 1/2 tablespoon | Olive Oil |
| 1 pound | Potatoes, any variety, cut into 1/2-inch cubes |
| 1/2 pound | Asparagus, trimmed and cut into 1-inch pieces |
Salt and pepper, to taste | |
| 1/2 | Yellow Onion, diced |
| 1 (3.5 oz) container | Crumbled Goat Cheese |
| 3-4 | Large Eggs |
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Directions
-
Preheat oven to 400˚F and move rack to top.
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Heat large oven safe cast iron skillet over medium heat. Add sausage and cook, breaking up, until sausage is cooked through. Remove sausage from skillet and set aside.
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To hot skillet, add oil, potatoes and asparagus. Season with salt and pepper. Cook for 10 minutes, stirring regularly to prevent sticking. Add onions, cover and cook an additional 2-5 minutes, or until veggies are cooked to taste, stirring occasionally to prevent burning.
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Return sausage to skillet and stir in goat cheese. Taste and re-season, if necessary.
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Using the back of a spoon, make 3-4 shallow indents into hash, and crack one egg into each indent.
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Place skillet in preheated oven and bake until egg whites set, about 10 to 15 minutes. Serve and enjoy!
Note:
If you don’t have an oven safe skillet: use regular skillet to cook sausage/veggies, then transfer mixture (sausage through goat cheese) into greased oven safe baking dish. Then proceed with making indents into hash, cracking eggs, and baking.
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