Summer Garden Breakfast Crockpot Hash

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

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

Make This Recipe


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


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.


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

Learn More
Information per Serving
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