Summer Garden Breakfast Crockpot Hash

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Summer Garden Breakfast Crockpot Hash
Prep Time
15 min
Cook Time
8 hr 10 min
Yield
4 servings
Recipe by: faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

Cook overnight for an easy to assemble breakfast in the morning!

Ingredients

Crockpot Hash:
  • 4 Cups Red Potatoes, Diced
  • 2 Cups Carrots, Peeled & Diced
  • 1/4 Cup Sliced Spring Onions (White & Pale Green Part Only)
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Red Wine Vinegar
  • 1 Teaspoon Dry Dill
  • 1 Teaspoon Kosher Salt
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Red Pepper Flakes8 Maple Sausage Links
Eggs & Topping:
  • 2 Tablespoons Crumbled Feta
  • 1 Tablespoon Unsalted Butter
  • 4 Eggland's Best Eggs (Large)
  • Ground Black Pepper
  • Dry Dill
  • 1 to 2 Tablespoons Pure Maple Syrup

Nutrition

Serving Size
1 serving
Calories
555
Fat
37 g
  Saturated Fat
13 g
Cholesterol
225 mg
Sodium
1020 mg
Carbohydrates
39 g
Dietary Fiber
5 g
Protein
17 g
Preparation
Crockpot Hash:

Mix the potatoes, carrots, onions, olive oil, vinegar, dill, salt, pepper, and red pepper flakes in a crockpot.

Arrange the sausages on top of the vegetable mixture.

Cook on low heat for 8 hours.

Spoon the cooked vegetables onto a serving plate, being careful to place the sausages on the edge of the plate.

Eggs & Topping:

Sprinkle the feta cheese over the cooked vegetables.

Cook the eggs in unsalted butter over medium heat in a large skillet.

Place the cooked eggs on top of the vegetables, sprinkle with black pepper and dill, and then drizzle with maple syrup.

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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