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This Mediterranean Breakfast Hash is the perfect way to incorporate more vegetables and color into your day. It’s also delicious, filling, and even a great dish to meal prep. You can make just the hash part for the week (multiply the recipe as needed) then pair it with fresh cooked eggs or anything else you want! Or, if you’re like me, I love the meal as it is with the eggs already cooked into it. It heats up nicely in the oven, like it was just cooked!
Nutritional benefits of this recipe
- It’s full of various colors, which means it has many different polyphenols, antioxidants, and nutrients in it. Each color of veggies (or even fruit) signifies different nutrient profiles, so this meal is nutrient dense!
- It’s high protein because of the chicken sausage and eggs.
- This meal is anti-inflammatory, nutrient-dense, satiating, and blood sugar balancing. It’s a fantastic way to start the day!
Ingredients for Mediterranean Breakfast Hash
Sweet potato
Bell pepper
Shallot – or use another onion of choice
Kale – or use arugula or spinach
Garlic cloves
Chicken sausage – I used Amylu paleo chicken sausage
Eggs
Feta cheese
Kalamata olives – Optional
Parsley
Salt, pepper
Method
- Preheat a 12″ skillet to medium heat. I used cast iron.
- Add olive oil and the diced shallot, sweet potato, and bell pepper and cook for a few minutes, stirring frequently.
- Reduce the heat to a little below medium and cover the pan and cook several minutes until the sweet potato is fork tender.
- Remove the cover. Add another splash of oil if needed, then add the sliced sausage, minced garlic, chopped kale, 1/2 tsp salt, and some black pepper and sauté for a couple minutes until the kale is cooked.
- Create 4 openings in the hash to crack the eggs into. After you crack the eggs into the openings, sprinkle the feta over top and add the kalamata olives. Cover the pan and cook for a couple minutes, until the egg whites are set. Remove from heat.
- Add fresh cracked salt and pepper to the eggs and garnish the dish with fresh parsley, sliced green onion, etc.
- Enjoy! Please be sure to leave a comment and review!!
Modifications for Mediterranean Breakfast Hash
- Use arugula or spinach in place of the kale.
- Add a sauce on top, such as tzatziki.
- Pair the hash with a side of eggs instead of cooking the eggs into it.
Other recipes you’ll love
Sweet Potato and Sausage Breakfast Hash
I hope you love this Mediterranean Breakfast Hash! Please be sure to leave a comment and rating to let me know how you like it. I love hearing from you!
PrintMediterranean Breakfast Hash
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: Mediterranean
Ingredients
1 Tbsp olive oil
1 medium shallot, diced
1/2 sweet potato, diced into 1/2” cubes
1/2 large bell pepper, diced
5 oz chicken sausage (I used 2 Amylu paleo chicken sausages)
3 garlic cloves, minced
1 cup chopped kale
4 large eggs
Salt, pepper
Toppings:
1/3 cup feta crumbles
Kalamata olives
Fresh parsley
Sliced green onion
Instructions
- Preheat a 12″ skillet to medium heat. I used cast iron.
- Add olive oil and the diced shallot, sweet potato, and bell pepper and cook for a few minutes, stirring frequently.
- Reduce the heat to a little below medium and cover the pan and cook several minutes until the sweet potato is fork tender.
- Remove the cover. Add another splash of oil if needed, then add the sliced sausage, minced garlic, chopped kale, 1/2 tsp salt, and some black pepper and sauté for a couple minutes until the kale is cooked.
- Create 4 openings in the hash to crack the eggs into. After you crack the eggs into the openings, sprinkle the feta over top and add the kalamata olives. Cover the pan and cook for a couple minutes, until the egg whites are set. Remove from heat.
- Add fresh cracked salt and pepper to the eggs and garnish the dish with fresh parsley, sliced green onion, etc.
- Enjoy! Please be sure to leave a comment and review!!
Equipment
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