This hash recipe is quick, easy and healthy! Zucchini and onions are used in place of potatoes and goat cheese adds some major creaminess!
Do you ever go to restaurants, order delicious dishes and then try to re-create them at home… This is what happened with this hash recipe and I have to say that I am quite happy with the result.
What is a Breakfast Hash?
A breakfast hash is a dish that typically consists of diced potatoes and other vegetables, such as onions and bell peppers, that are fried in a pan and served with eggs, bacon, or sausage. The vegetables are often sautéed until they are crispy and browned, and the eggs are typically cooked to order, either sunny-side up or over easy. Some people also add cheese or other ingredients to their breakfast hash to add flavor and texture. It is a popular dish for breakfast or brunch and can be served with toast or other side dishes.
Why is this Hash Healthy?
This hash isn’t the most traditional because it is missing the main ingredient of a hash: potatoes. But, since there is zucchini and goat cheese (side note: Remember the zucchini and goat cheese baked avocados? Best.Combo.Ever) you don’t need potatoes.
Using goat cheese in a hash makes it ca-ray-zay creamy you guys. AND, remember the zucchini noodles with everything pesto and fried eggs? Runny yolks and zucchini noodles were just MADE for each other. Add some chicken sausage and you have pure love.
INGREDIENTS
- 1/2 Tbsp Olive Oil
- 1 Tbsp Garlic thinned
- 1 large zucchini sliced (about 2 cups)
- 1 Small onion roughly chopped (about 1 cup)
- Pinch of salt/pepper
- 2 Italian Style Chicken sausage links sliced (I like Johnsonville 3 cheese Italian)
- 1/2 Cup Reduced-fat or fat-free Feta cheese
- 2 eggs
- 2 oz Herbed goat cheese
- Balsamic Vinegar for drizzling
INSTRUCTIONS
- Preheat your oven to 400 degrees.
- Heat the olive oil in a large pan on medium/high heat. Sautee the garlic, zucchini, onion and a pinch of salt and pepper until the vegetables are lightly browned and soft.
- turn down the heat to medium and add in the sliced chicken sausage, continuing to cook until the sausage is lightly browned.
- stir in the feta cheese, making sure it gets spread evenly among the veggies/sausage.
- Push aside the veggies, making two wells in the mixture, and crack an egg into each. Sprinkle with a little salt and pepper.
- cover the pan with a lid and pop it in the oven until the egg is cooked to your desired level of done-ness.
- divide the hash among 2 plates and crumble goat cheese over top.
- drizzle with balsamic vinegar and serve.
how to store breakfast hash
To store breakfast hash, first allow it to cool to room temperature. Then transfer it to an airtight container and place it in the refrigerator. It should last for up to 3-4 days when stored in the refrigerator.
Alternatively, you can also freeze breakfast hash in a freezer-safe container for up to 3-4 months. To reheat, simply thaw the hash in the refrigerator overnight and then reheat it in a skillet over medium heat until it is heated through.
Prep: 15 minutes
Cook: 15 minutes
Ingredients
- 1/2 Tbsp olive oil
- 1 Tbsp Garlic thinned
- 1 large zucchini sliced (about 2 cups)
- 1 small onions roughly chopped (about 1 cup)
- Pinch of salt/pepper
- 2 Italian Style Chicken sausage links sliced (I like Johnsonville 3 cheese Italian)
- 1/2 Cup Reduced-fat or fat-free Feta cheese
- 2 eggs
- 2 oz Herbed goat cheese
- Balsamic Vinegar for drizzling
Instructions
-
Preheat your oven to 400 degrees.
-
Heat the olive oil in a large pan on medium/high heat. Sautee the garlic, zucchini, onion and a pinch of salt and pepper until the vegetables are lightly browned and soft.
-
Turn down the heat to medium and add in the sliced chicken sausage, continuing to cook until the sausage is lightly browned.
-
Stir in the feta cheese, making sure it gets spread evenly among the veggies/sausage.
-
Push aside the veggies, making two wells in the mixture, and crack an egg into each. Sprinkle with a little salt and pepper.
-
Cover the pan with a lid and pop it in the oven until the egg is cooked to your desired level of done-ness.
-
Divide the hash among 2 plates and crumble goat cheese over top.
-
Drizzle with balsamic vinegar and serve.
Nutrition Info:
calories: 232calories (12%) Carbohydrates: 8g (3%) protein: 17g (34%) Fat: 15g (23%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.01g Cholesterol: 128mg (43%) Sodium: 691mg (30%) Potassium: 210mg (6%) fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 514UI (10%) Vitamin C: 12mg (15%) Calcium: 50mg (5%) Iron: 1mg (6%)
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more breakfast ideas?
Bacon, Avocado and Tomato Egg Wraps
Bacon and Egg Mexican Carrot Fritters
Banana Hazelnut Pancakes with Chocolate Dip