Breakfast hash is something to make on a Saturday or Sunday morning, when you don't have somewhere pressing to be. This one is simple, delicious and gives you a good base to get through the day. We added a couple fried eggs on top (cooked to your liking) as well as sliced avocado on the side to cut the richness of the sausage. Sub any sausage here, too. We used pork, but chicken would be great as well. Worth noting: we used plain sausage and added some spices (red pepper flakes, salt and pepper) to give it a kick.
*Whole 30 Compliant
• 1 lb. bulk/loose pork breakfast sausage (if sausage is not flavored, add your own - see below) • 3 cups chopped Yukon Gold Potatoes (cut into 1/2 inch cubes) • 1/2 cup chopped yellow onion • 2 garlic cloves, minced • 1 1/2 cups fresh baby spinach, rough chopped • kosher salt and black pepper to taste *if sausage doesn't contain seasonings, add your own. We did thyme, red pepper flakes, salt, pepper, all to taste.
1. Cook sausage. Heat a large cast iron skillet or a heavy bottomed large nonstick skillet over medium-high heat. Add the sausage and cook it for 5-7 minutes or until browned and with some crisped edges. Break up the sausage with a spatula or wooden spoon into crumbled pieces as it cooks. Remove sausage using a slotted spoon and leave any rendered fat in the pan.
2. Make the hash. Add the potatoes to pan and cook in a single layer for 10 minutes, or until they are just starting to become tender. Add the onion and cook for an additional 5-7 minutes, or until the onions are tender and potatoes are golden brown. Add garlic; cook for an additional minute. Add sausage back into skillet and then add spinach. Stir to fully combine and allow spinach to wilt.
3. Remove pan from heat and serve!
4. While hash is cooling for a few, fry up some eggs to your liking and add those on top of the hash. We also added avocado to cut the richness of the sausage on the side. Enjoy!
*Recicpe from Boulder Locavore