Eggs & Sausage Hash | Recipe | Premio Foods

Eggs & Sausage Hash

30 Minutes or Less Gluten-Free


3 cups Premio Chorizo Sausage, diced 3 cups spanish onions, diced
3 cups cooked chicken, cubed
2 cups mixed color bell peppers, seeded and chopped
6 tablespoons olive oil
6 cups hash brown potatoes
3 tablespoons chopped fresh thyme
1-1/2 teaspoons cajun seasoning
4 poached eggs
Salt and freshly ground pepper, to taste

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Eggs & Sausage Hash:

1. Saute onions, Premio Chorizo Sausage, chicken and bell peppers in oil until vegetables soften (about 3 minutes, stirring occasionally over medium-high heat in a 12-inch skillet).

2. Add potatoes, thyme and seasoning; stir to combine. Reduce heat to medium; cover and cook 8 minutes.

3. Uncover and continue cooking until potatoes are tender and crusty, scraping up browned bits and adding oil if needed, about 7 minutes longer.

4. Divide hash onto 4 warmed plates and top each with a poached egg, season with salt/pepper.


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