This easy Breakfast Hash is a healthy breakfast option loaded with veggies and protein. Made with chicken sausage, eggs and a variety of vegetables, it’ll keep you full all morning long! 

You really can’t go wrong with a “hash” recipe, aka a recipe filled with food from the fridge. Truly, it’s a great way to use up leftovers or ingredients you forgot your had. This breakfast hash is filled with chicken sausage, potatoes, kale, and eggs, so basically all of the best breakfast foods. 

This recipe is reminiscent of my butternut squash hash, but it isn’t seasonal, so you can enjoy it all year round. 

What I like — and what I think you’ll like about it — is that it features many different flavors and textures all in one. Plus, the entire recipe is cooked in one skillet in about 20 minutes. Truly, an ideal brunch recipe! 

Recipe features

• A protein-packed, veggie-forward breakfast option.
• A recipe that can easily be doubled so you can serve it to guests.
• Cooked in one skillet on the stovetop, so there’s no need to turn on the oven.
• Naturally gluten free and dairy free!

Ingredients

Chicken sausage – Not only adds flavor, but significantly more protein to this dish. I used the chicken sausage from the meat counter and removed the casing. But, chicken sausage in a package chopped up small would work too. 

Vegetables – A mixture of red bell pepper, green onion, potatoes, and kale make this hash incredibly nutritious. See the “tips” section below for substitutions. 

Spices – I opted to use garlic powder, smoked paprika and salt — probably my favorite spice combination! 

Eggs – I used 4 eggs, but feel free to use as little as 2 or as many as 6, depending on what will fit into your skillet. 

Instructions

Step 1: Cook the sausage. Start by heating 1 tablespoon of olive oil in a large skillet over medium heat, then add the chicken sausage. Use a wooden spoon or rubber spatula to break it up and cook it completely until no longer pink; remove with a slotted spoon. 

Step 2: Sauté the veggies. To that same skillet, add the bell pepper and green onions and cook for 1-2 minutes. Then, add the potatoes and spices, along with the remaining oil, and stir everything together. Reduce the heat to medium-low, cover the skillet with a lid and cook until the potatoes are soft, about 10 minutes. 

Step 3: Cook the eggs. Add the sausage back in, along with the kale, and cook until the kale has wilted. Then, use your spoon to create 4 holes within the vegetable mixture and crack the eggs into those holes. Place the lid back on and cook until the eggs are done to your liking, about 3-5 minutes. Sprinkle with additional green onions and enjoy! 

Tips

• Make sure to dice the potato relatively small so it cooks more quickly.
• I used a large nonstick skillet, but a large cast iron skillet is also a good option.
• You may or may not need to add more oil in before you add the potatoes — I recommend adding a tablespoon, but eyeball it first and see if you need more or less.
• Serve it alongside almond flour chocolate chip muffins or paleo waffles for a complete breakfast spread. 

Variations: Bacon, ground pork, ground beef, OR your favorite meat alternative instead of chicken sausage, shallot instead of green onion, sweet potatoes or Yukon gold potatoes instead of russet potatoes, and/or spinach instead of kale. 

Add-ins:

• Grape tomatoes
• Mushrooms
• Chickpeas
• Shredded cheddar cheese
• Avocado and/or fresh herbs like chives or parsley on top 

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. 

Reheating: Reheat in the microwave until warmed through. 

More breakfast recipes

• Spinach Mushroom Quiche
• Whole30 Breakfast Casserole
• Egg White Frittata 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!