Name: Hearty Slow-Cooker Breakfast Hash
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 8 to 10 frozen fully cooked breakfast sausage links -; 4 cups diced red potatoes (about 1-1/2 pounds) -; 4 medium carrots, diced -; 2 green onions, thinly sliced (white and pale green parts only) -; 2 tablespoons extra virgin olive oil -; 1 tablespoon red wine vinegar -; 1 tablespoon plus 2 teaspoons snipped fresh dill, divided -; 1 teaspoon kosher salt -; 1/2 teaspoon coarsely ground pepper, divided -; 1/4 teaspoon crushed red pepper flakes -; 2 tablespoons crumbled feta cheese -; 1 tablespoon butter -; 4 large eggs -; 2 tablespoons maple syrup -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Hearty Slow-Cooker Breakfast Hash

1. 8 to 10 frozen fully cooked breakfast sausage links -

2. 4 cups diced red potatoes (about 1-1/2 pounds) -

3. 4 medium carrots, diced -

4. 2 green onions, thinly sliced (white and pale green parts only) -

5. 2 tablespoons extra virgin olive oil -

6. 1 tablespoon red wine vinegar -

7. 1 tablespoon plus 2 teaspoons snipped fresh dill, divided -

8. 1 teaspoon kosher salt -

9. 1/2 teaspoon coarsely ground pepper, divided -

10. 1/4 teaspoon crushed red pepper flakes -

11. 2 tablespoons crumbled feta cheese -

12. 1 tablespoon butter -

13. 4 large eggs -

14. 2 tablespoons maple syrup -

How to cook deliciously - Hearty Slow-Cooker Breakfast Hash

1. Stage

In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next 5 ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.

2. Stage

Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.