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Chicken Sausage and Veggie Breakfast Hash

Servings: 1 serving


  • extra virgin olive oil or butter or ghee to cover your pan & cook with
  • 2 eggs
  • 1 link chicken sausage sliced into rounds
  • 1 large baked potato diced (or sub for sweet potato)
  • 1 cup chopped zucchini chopped into small pieces
  • 1/2 cup minced onion
  • half an avocado sliced (optional)
  • fresh garlic optional
  • salt & pepper to taste


  • Add the olive oil (or other cooking fat) to your skillet. Add the potatoes, chicken sausage, onion, & zucchini. Cook until they reach the level doneness that you like, making sure to flip the chicken sausage while it's cooking. If you're using fresh garlic, grate a clove or two over (or add minced garlic) over the hash during the last minute of cooking. Season to taste with salt and pepper.
  • Using a slotted spoon, transfer the breakfast hash to a plate covered with a paper towel to drain. I use the same skillet to cook my eggs, but you can use a different one if that freaks you out. I'm all about less dishes though! Fry a couple of eggs or scramble them. Season to taste with salt and pepper. Serve the eggs over the potato/veggie mixture.