Breakfast Hash

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Breakfast Hash

  • 4 cups Shredded potatoes ((I like to mix sweet potatoes with Idaho potatoes))
  • 4 Large Eggs
  • 1 cup Heavy whipping cream (Lactose free works, too!)
  • 1 lb Mild pork sausage (All-natural and nitrate free, please!)
  • 1 cup Mexican blend shredded cheese
  • 1 small White onion (chopped)
  • 1 medium Tomato (chopped)
  • 1 16 oz jar Salsa (Your choice!)
  • 1 package English muffins (Whole wheat is fine – there are usually 6 to a package.)
  • 1/4 tsp Garlic powder
  • 1/4 tsp Lemon pepper
  • 1/4 tsp Cayenne pepper
  • 8 TBS Extra virgin olive oil

Eggs & potatoes

  1. In a large bowl, whisk eggs with cream. Set aside.

  2. In a large skillet over medium heat, cook potatoes in 6 TBS, of oil. Turn often.

Sausage Mixture

  1. In another large skillet over medium-high heat, cook sausage in 2 TBS. of olive oil. 

  2. Add spices. Cook for 5 minutes, stirring often.

  3. Add onions and tomatoes and cook for 1 minute.

Bringing it all together

  1. Pour egg mixture in with the sausage and vegetables and stir to incorporate. 

  2. Cook for 3 minutes, stirring occasionally. 

  3. Add cheese and stir. 

  4. Spoon potatoes onto a serving platter and top with egg mixture. 

  5. Spoon salsa on top. Serve hot with toasted English muffins.

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