This hearty sausage and egg hash is the perfect weekend breakfast or brunch that everyone will love.

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  • <p>4 Ultimate™ Maple Breakfast Chicken Sausage, 1 pkg (14 oz/375 g)</p>
  • <p>1/4 cup (60 mL) olive oil, divided</p>
  • <p>2 cups (500 mL) diced frozen hash browns</p>
  • <p>1 red pepper, diced </p>
  • <p>1 yellow pepper, diced</p>
  • <p>1 small red onion, diced</p>
  • <p>1 jalapeño pepper, seeded and diced</p>
  • <p>1 1/2 tsp (7 mL) Cajun seasoning</p>
  • <p>4 eggs</p>
  • <p>1 1/2 tsp (7 mL) salt</p>
  • <p>1/2 tsp (2 mL) pepper</p>
  • <p>2 green onions, thinly sliced</p>


1Heat 2 tbsp oil in large skillet set over medium heat. Cook sausages, turning, for 4 to 5 minutes. Reduce heat to medium-low. Cover and cook for 10 to 15 minutes or until sausages are cooked through and internal temperature reaches 165˚F (74°C). Chop sausages and set aside.

2Meanwhile, heat remaining oil in large non-stick skillet set over medium heat. Cook hash browns for 5 to 8 minutes or until starting to brown. Stir in red pepper, yellow pepper, red onion, jalapeño and Cajun seasoning. Cook for 3 to 5 minutes or until potatoes are cooked through and vegetables are starting to soften.

3Using spoon, create 4 small wells in the vegetable mixture; crack egg into each well. Season with salt and pepper. Cover and reduce heat to medium-low; cook for 4 to 5 minutes or until egg whites are set and yolks are cooked as desired.

4Top with chopped sausage; sprinkle with green onions before serving.

  • Alternatively, top hash with poached or scrambled eggs if preferred.

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