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Garden Sausage and Egg Hash
Recipes
Garden Sausage and Egg Hash
9 servings
45 minutes total

Ingredients

  • 10 oz grape tomatoes
  • 24 oz baby red potatoes
  • 4 medium carrots
  • ¼ bunch fresh Italian parsley
  • 0.5 oz fresh chives
  • 12 large eggs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon pepper, divided
  • 2 links chicken sausage with kale (about 6.4 oz)
  • 8 oz sliced fresh white mushrooms
  • 5 oz sliced fresh shiitake mushrooms
  • 8 oz diced fresh yellow onions
  • 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 1 teaspoon dried thyme
  • 4 oz baby arugula
  • Cooking spray

Steps

    1. Halve tomatoes; quarter potatoes. Peel carrots and cut into ½-inch cubes. Chop parsley and chives finely (¼ cup each). Separate 8 eggs for whites (reserve yolks for another use); place egg whites in bowl, add remaining 4 eggs, and whisk to blend. Combine salt and pepper. Remove casings from sausages (wash hands).
    2. Place potatoes in microwave-safe bowl. Cover and microwave on HIGH 6–8 minutes until tender; drain if needed.
    3. Preheat large, deep sauté pan on medium-high 2–3 minutes. Place sausage, all mushrooms, and 1 teaspoon salt-pepper mixture in pan. Cook and stir 8–10 minutes until liquid has mostly evaporated and sausage is 165°F. Stir in onions; cook 4–5 minutes, then stir in tri-pepper mix and carrots. Cook and stir 5–8 more minutes until vegetables start to become tender.
    4. Stir in tomatoes and thyme. Cook 4–5 minutes until tomatoes begin to break down. Stir in potatoes, arugula, and 1 teaspoon salt-pepper mixture. Cook and stir until mixture is blended and hot. Reduce heat to low and cover to keep warm.
    5. Coat large, nonstick sauté pan with spray and preheat on medium-high 2–3 minutes. Add chives, parsley, and remaining 1 teaspoon salt-pepper mixture to eggs; whisk to blend.
    6. Pour egg mixture into pan. Cook 2–3 minutes, stirring occasionally, until eggs are fluffy and 160°F. Divide vegetable mixture among serving dishes, top with egg mixture, and serve.
    Chef's Tip: If vegetables are browning too quickly while sautéing, pour in 1 tablespoon water and scrape with a wooden spoon to break up the bits and add flavor to the dish.

Amount per ⅑ recipe serving: Calories 170, Total Fat 4g, Sat Fat 1g, Trans Fat 0g, Chol 110mg, Sodium 640mg, Total Carb 24g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 13g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 15%