Chicken Sausage Potato Hash
For this weekend's breakfast, I wanted to make something that was healthy, but also full of flavor. I decided to go with a potato hash and combine spring vegetables and smoked gouda chicken sausage. It was a great combination and made for great leftovers (if you have any)! You could substitute whichever vegetables and meat you add into the hash, but this was delicious and healthy. Give it a try - enjoy!
4 yukon gold potatoes, rinsed and cut into bite size pieces
1 small shallot, diced
1/2 zucchini, cut into bite sized pieces
1/2 orange bell pepper, diced
1/2 green bell pepper, diced
2 tsp fresh thyme, chopped
2 tsp fresh rosemary, chopped
salt and pepper, to taste
3 tb olive oil, divided
4-5 eggs, cooked over-easy (depending on servings; 1 egg per person)
fresh parsley, for garnish
In a large skillet, heat 2 tb olive oil over medium heat. Add the shallot and cook for 1 minute. Add the potatoes, zucchini, bell peppers, and chicken sausage and stir every so often so that there is on sticking to the pan. Add additional olive oil if necessary. Cook for approximately 10-12 minutes. Add the thyme and rosemary and stir so that everything is combined. Turn heat down to low and in a separate pan, heat 1 tb olive oil and when hot, crack the eggs into the pan (you may need to do this in two batches) and top with salt and pepper. Cook for 1 minute and flip, and then cook for an additional 1 minute (or to your desired consistency). Serve the egg over the potato hash and top with parsley for garnish.