Sausage And Summer Veggie Hash With Fried Eggs

Name: Sausage And Summer Veggie Hash With Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil divided; 1 pound baby red potatoes cut into bite size pieces; 3 chicken sausage links, about 8 ounces, or your favorite sausage; 1 cup asparagus cut into two inch pieces; 1 red pepper seeded, cored and sliced into one inch pieces; 1 medium zucchini cut into half and sliced; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 2 tablespoons chopped parsley fresh, plus extra for garnish; salt; pepper; 4 large eggs; 2 tablespoons butter

Servings: persons

3 tablespoons olive oil divided
1 pound baby red potatoes cut into bite size pieces
3 chicken sausage links, about 8 ounces, or your favorite sausage
1 cup asparagus cut into two inch pieces
1 red pepper seeded, cored and sliced into one inch pieces
1 medium zucchini cut into half and sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons chopped parsley fresh, plus extra for garnish
salt
pepper
4 large eggs
2 tablespoons butter

1
Heat 2 tablespoons olive oil on medium heat in a large frying pan. Add potatoes and cook for about 10 minutes. Reduce heat to low and cook with a lid on for about another 15 minutes, stirring the potatoes occasionally to prevent them from sticking. Place the potatoes aside in a large bowl.
2
Add the remaining 1 tablespoon of oil to the skillet and saute the sausage on medium heat for about 15 minutes. Remove the sausage from the pan and slice into bite size pieces.
3
Put the sausage back into the pan along with the asparagus and red pepper. Cook on medium heat for about 10 minutes or until veggies start to wilt. Add zucchini and cook for another 5 minutes. Add the cooked potatoes to the pan. Sprinkle the pan with onion powder, garlic powder and parsley. Stir well and cook on low until everything is totally cooked. Add salt and pepper to taste.
4
In the final minutes of cooking the hash skillet, heat the KitchenAid(R) Freestanding Double Oven Range with Even-HeatTM Convection on medium high heat. Add half the butter to the griddle. Break the eggs and cook two at a time on the griddle. Finish cooking on low heat for a few minutes each or until desired doneness. Flip over if desired.
5
Serve the eggs on top of the hash and garnish with chopped parsley.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons olive oil divided, 1 pound baby red potatoes cut into bite size pieces, 3 chicken sausage links, about 8 ounces, or your favorite sausage, 1 cup asparagus cut into two inch pieces, and more.

Yes, Sausage And Summer Veggie Hash With Fried Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!