Sausage, Mushroom and Bell Pepper Breakfast Hash - Buttered Side Up

Sausage, Mushroom and Bell Pepper Breakfast Hash

Sausage Breakfast Hash | Buttered Side Up
Can I let you in on a little secret? I rarely eat this hash for breakfast (unless there happens to be leftovers). When I wake up from a night of nursing James, I'm STARVING. And I have about 5 spare minutes to make myself and Helen breakfast before the little man gets fussy.


Sausage Breakfast Hash | Buttered Side Up
So I make this delicious hash for supper instead!

I love all the flavors that it has going on: carby potatoes, sagey sausage, fresh peppers, and savory mushrooms.



Sausage Breakfast Hash | Buttered Side Up
Of course I eat it with a few tablespoons of butter. Because: butter takes a good thing and makes it sublime. Yessir.

Oh, and as you can see, I'm still perfecting my sunny-side-up game. Any tips would be much appreciated!

Don't forget, if you make this or any of my recipes, snap a picture and share it on Instagram or Twitter with the hashtag #butteredsideuprecipe

Notes: 
Sometimes I add spinach to the mix as well. I didn't have any on hand, so it was left out.
If you have another favorite ingredient that you like in your hash, by all means throw it in!



Sausage Breakfast Hash

recipe by Erica Kastner | Serves 3-4 | 40 mins | PRINT

Ingredients:
1/2 pound pork breakfast sausage (I used homemade)
2 tablespoons butter or ghee,
2 medium potatoes (I used Yukon Gold), diced small,
1/3 medium onion, diced small,
8 ounces portobello mushrooms, sliced,
1/2 large red bell pepper, diced small
salt and pepper, to taste

Directions:

In a medium skillet, brown the sausage until no longer pink. Set aside.

Preheat a large cast iron skillet over medium heat. Add the potatoes and cook for 3 minutes. Add the onion, season with salt and pepper, and cook until the potatoes and onions are al dente, about 10 minutes. Add the mushrooms and cook for 5 minutes. Add the peppers and cook until everything is tender, about 10 minutes.

Stir in the breakfast sausage. Season to taste with salt and pepper.

Serve immediately with lots of butter. Store any leftovers in the refrigerator.




2 comments

  1. Hash is one of my favorite things for breakfast. Love this version! Pinned to make soon. Thanks for sharing.

    ReplyDelete
    Replies
    1. Thanks for pinning! Yeah, I love hash any time of the day. :D

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