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

News Letter

Preparation

25

News Letter

Cooking

40

News Letter

Serves

4

Ingredients

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

Directions

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.

News Letter

Keep up to date on our latest news, information and updates.
You can unsubscribe anytime.

    napkin basil pepper broccoli fork garlic spices spoon tea-leaves tomato