This all-in-one breakfast dish for two is the perfect weekend breakfast to keep you going all day long.
Epic™ One-Pan Breakfast Hash
Recipe by Kristen Olson
Prep Time: 30 Minutes
Start to Finish: 45 Minutes
8 ounces bulk sugar-free breakfast pork sausage
1 tablespoon EPIC™ Organic Pork Fat
6 baby red potatoes (6 oz total), cut into 1/4-inch dice (about 1 1/2 cups)
1 small onion, chopped (about 1 cup)
1 small red bell pepper, chopped (about 1 cup)
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons EPIC™ Homestyle Savory Chicken Bone Broth
3 ounces baby spinach (about 3 cups packed)
In a 10-inch cast-iron or heavy bottom skillet, over medium heat, cook sausage 5 to 7 minutes, stirring frequently, until no longer pink. Place on paper towels to drain. Set aside.
To the same skillet, add pork fat, potato, onion, and bell pepper; cook 18 to 20 minutes, stirring occasionally, until potatoes are fork-tender and onions and peppers have browned.
Sprinkle potato mixture with fresh thyme, salt and pepper. Return sausage to skillet. Add broth and spinach, stir to combine.
Gently crack eggs into skillet over sausage and potato mixture. Cover; simmer over low heat 10 to 12 minutes or until egg yolks are firm, not runny.
Mixed baby potatoes can be used instead of the red potatoes for a more colorful breakfast hash.
Mix it up: Switch up the flavor by using your favorite bulk Italian or spicy sausage in place of the breakfast sausage.