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5
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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.
Course
Breakfast
Cuisine
American
Keyword
breakfast hash, breakfast hash recipe, breakfast skillet
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Calories
574
kcal
Author
Alli
Equipment
Redmond Real Salt
Ingredients
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
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
574
kcal
|
Carbohydrates:
14
g
|
Protein:
27
g
|
Fat:
45
g
|
Saturated Fat:
20
g
|
Cholesterol:
277
mg
|
Sodium:
1164
mg
|
Potassium:
625
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
3135
IU
|
Vitamin C:
52.3
mg
|
Calcium:
269
mg
|
Iron:
2.8
mg