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Sausage, Pepper and Mushroom Hash
Sausage, Pepper and Mushroom Hash is a gluten-free breakfast recipe for the biggest of appetites. Hearty, savory, and extremely filling!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
📝 Preparation Steps
1
Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes. Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, ⏱️ 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside.
extra virgin olive oil (divided)3 Tablespoonssalt and pepper
2
Turn heat to high then add remaining Tablespoon oil to the skillet. Add sausage, peppers, onions, and mushrooms then season lightly with salt and pepper and saute until vegetables are tender, ⏱️ 10-12 minutes, flipping with a spatula occasionally and turning heat down when vegetables begin to soften. Add garlic and basil then saute for 1 more minute. Add potatoes back into the skillet then stir to combine.
sliced mushrooms8 ozsalt and peppergarlic (minced)2 cloves
3
Meanwhile, cook eggs in a large nonstick skillet then place on top of hash and serve.
eggs12
Nutrition Facts
calories
479 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
712 mg
protein Content
23 g
trans Fat Content
0.03 g
cholesterol Content
374 mg
carbohydrate Content
18 g
saturated Fat Content
11 g
unsaturated Fat Content
22 g
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