Breakfast Hash Recipe
This breakfast hash recipe is a perfect way to use up leftovers in your fridge. It couldn't be easier to make and is all done on the stovetop.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 3 tablespoons butter
- 12 ounces breakfast sausage
- 1/4 cup onion diced
- 1/2 cup bell pepper diced
- 1/2 cup zucchini diced
- 2 teaspoons parsley
- 1 cup kale chopped
- 1 cup cheese grated
- 1 cup hash browns frozen
- 1/4 teaspoon season salt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 eggs
In a large non-stick or cast iron skillet, melt butter over medium-low heat.
Add breakfast sausage, onions, and peppers. Cook until the sausage is almost done.
Add zucchini, parsley, and kale, stir.
Add hashbrowns, cheese, salts, and pepper. Stir to combine.
Let hashbrowns cook without turning for 3 minutes.
Stir and create a small well for each egg.
Pour a cracked egg into each well. Season each egg with a pinch of salt and pepper.
Cover and let cook until eggs whites are white through and yolk is your desired doneness.
Calories: 574kcal | Carbohydrates: 14g | Protein: 27g | Fat: 45g | Saturated Fat: 20g | Cholesterol: 277mg | Sodium: 1164mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3135IU | Vitamin C: 52.3mg | Calcium: 269mg | Iron: 2.8mg