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5 from 3 votes

SWEET PEPPER AND SAUSAGE BREAKFAST HASH

Made with sweet potatoes, sweet maple sausage, caramelized shallots, zucchini, and sweet mini peppers this SWEET PEPPER AND SAUSAGE BREAKFAST HASH is a delicious breakfast or easy dinner and topped with creamy guacamole, fresh tomatoes, berries, and a hot fried egg. Leftovers store well and taste great heated up the next day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: breakfast hash with egg, refrigerator cleanout, Sweet pepper, potato, and sausage breakfast, sweet potato hash
Servings: 4 servings
Calories: 331kcal
Author: Jessica Randhawa

Ingredients

FOR THE SWEET PEPPER AND SAUSAGE BREAKFAST HASH

  • 2 tsp olive oil
  • 3 shallots, diced
  • 5 cloves garlic, minced
  • 8 mini sweet peppers, seeded and chopped
  • 2 medium sweet potatoes, chopped into small cubes
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp chipotle powder
  • 12 ounces Maple chicken breakfast sausage, chopped into bite-size pieces
  • 1 medium zucchini, chopped
  • 1/2 cup green onion, chopped
  • 4 eggs, fried
  • chives, chopped

OPTIONAL TOPPINGS

  • guacamole, homemade or store-bought
  • cherry tomatoes, halved
  • blackberries
  • toasted bread with butter

Instructions

  • Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot and the oil is shimmering, add the chopped shallots and quickly toss to combine with the oil. Allow the shallots to cook, stirring occasionally, for approximately minutes 6-7 minutes. Add the garlic to the shallots and sauté for 1 minute more.
  • To the same skillet add the mini sweet peppers and the sweet potatoes and stir well to combine with the onion and garlic. Reduce heat to medium. Cook the potatoes, stirring frequently, for approximately 8-10 minutes, or until they just start to soften.
  • Season with salt, black pepper, and chipotle powder. Add the maple chicken breakfast sausage (*see notes) and mix well to combine. Continue to cook for 5 minutes.
  • Finally, add the zucchini and green onion to the skillet and carefully mix everything together. Cook for an additional 2 minutes. Remove the skillet from the heat to rest.
  • Gather any desired optional toppings and fry the eggs (1-2 eggs per person).
  • Distribute the sweet pepper and potato breakfast hash evenly among desired bowls and top with egg, chopped chives, and any other desired toppings (the buttered bread and sweet cherry tomatoes come highly recommended!).

Notes

  • If you are not using pre-cooked sausage, add the sausage at the same time as the mini sweet peppers and the sweet potatoes as it will require longer cooking time. You may also need to add an additional teaspoon of olive oil to the pan to keep the sausage from sticking.
  • Leftovers of this Sweet Pepper and Sausage Hash store extremely well in the refrigerator for up to 2-3 days. That said, I recommend frying a new egg just before serving.

Nutrition

Calories: 331kcal | Carbohydrates: 11g | Protein: 22g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 1020mg | Potassium: 432mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2485IU | Vitamin C: 85.3mg | Calcium: 59mg | Iron: 1.8mg
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