Breakfast Hash Bowls with Sausage and Winter Veggies
Pour that cup of coffee and cozy up this weekend with these comforting breakfast bowls. Fried potatoes with sausage, winter veggies, and a perfectly cooked medium egg, um yes! This breakfast is so hearty, healthy, and filling, you’ll be full for hours. It’s also a great post work-out meal because it has all the components you need to re-fuel. Whether you serve this for breakfast, brunch, or breakfast for dinner, it’s a win win!
Easy Breakfast Hash Bowls
Fried potatoes, sausage, winter veggies, and a fried egg, is a bowl of comfort goodness.
- 2 tbsp avocado oil
- 1 tsp butter
- 1 large sweet potato peeled and cubed in 1/4 size pieces
- 2 small russet potatoes peeled and cubed in 1/4 size pieces
- 1 cup cooked turkey sausage cut in small cubes I use Jimmy Dean fully cooked turkey patties
- 1 cup fresh brussels sprouts cut in half, then quartered
- 1 1/2 cups kale, chopped
- 1/4 cup green onions, sliced thin
- 4 eggs cooked over medium or to your liking
- Add the peeled cubed potatoes to a strainer and rinse under cold water until water runs clear. Removing some of the starch will make for a crispier potato. Pat dry and set aside.
- Heat a large non-stick skillet over medium heat and add avocado oil and butter. When it starts to sizzle add potatoes. Sprinkle with a little salt and pepper and stir to coat potatoes. Cook potatoes stirring often, about 10 minutes.
- When potatoes are golden and slightly tender add cubed sausage. Cook 5 minutes.
- Add brussels sprouts and a sprinkle of salt and pepper and cook 5 minutes until golden in spots and tender.
- Add the chopped kale and half the green onion slices. Cook about 3 minutes until the kale just starts to wilt and becomes slightly soft. Adjust seasoning if you like. Turn heat down to low while you cook your eggs.
- If you like a soft yolk, a medium fried egg is perfect. Otherwise, cook eggs according to your preference.
- Serve a nice helping of hash in a bowl, sprinkle with a few green onions, and top with an egg.
- The hash makes great leftovers for lunch. Heat and add fresh avocado and a dollop of sour cream.
- Get creative with your favorite protein and veggies. Bacon and ham are both great substitutes. Replace the brussels sprouts with broccoli or add mushrooms; have fun with it!
- If you don’t like sweet potatoes add 2 extra russet potatoes.
- Add 1/4 teaspoon of red pepper flakes after the kale, or siracha over the your bowl for a spicy kick.
Below are some of the products I used in this recipe. These links take you directly to the product without having to spend extra time searching.