Print

Mediterranean Breakfast Hash

Mediterranean Breakfast Hash
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Ingredients

Scale

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

  1. Preheat a 12″ skillet to medium heat. I used cast iron.
  2. Add olive oil and the diced shallot, sweet potato, and bell pepper and cook for a few minutes, stirring frequently.
  3. Reduce the heat to a little below medium and cover the pan and cook several minutes until the sweet potato is fork tender.
  4. 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.
  5. 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.
  6. Add fresh cracked salt and pepper to the eggs and garnish the dish with fresh parsley, sliced green onion, etc. 
  7. Enjoy! Please be sure to leave a comment and review!!

Equipment

Find it online: https://homecookedliving.com/mediterranean-breakfast-hash/

Recipe Card powered byTasty Recipes