January 23, 2021

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!

Let’s eat!🤍

Easy Breakfast Hash Bowls

Fried potatoes, sausage, winter veggies, and a fried egg, is a bowl of comfort goodness.

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Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 226kcal

Ingredients

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
salt
pepper

Instructions

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.

Notes

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.

Note: The nutritional facts for this recipe may vary depending on portion size and ingredients used.