Spicy Sausage & Egg Hash
with Mushrooms, Goat Cheese & Fig Mayo
Ingredients
- 10 oz Hot Italian Pork Sausage
- 2 Pasture-Raised Eggs
- 10 oz Cooked Russet Potatoes
- 4 oz Mushrooms
- 3 oz Baby Spinach
- 1 oz Goat Cheese
- 1 Tbsp Fig Spread
- 2 Tbsps Mayonnaise
- 4 oz Applewood Smoked Uncured Bacon (Swapped option)
- 10 oz Cooked Pulled Chicken (Alternative swap option)
From your pantry:
Instructions
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Prepare the ingredients & start the hash
Wash and dry the fresh produce. Thinly slice the mushrooms. In a bowl, combine the fig spread, mayonnaise, and 1 teaspoon of water; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until browned.
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Add the vegetables
Add the sliced mushrooms and potatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until wilted.
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Finish the hash & serve your dish
Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the goat cheese (crumbling before adding). Cover the pan with foil and cook 5 to 7 minutes, or until the sausage is cooked through, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash drizzled with the fig mayo. Enjoy!
Protein Variations
Bacon
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If you chose Bacon
Wash and dry the fresh produce. Thinly slice the mushrooms. In a bowl, combine the fig spread, mayonnaise, and 1 teaspoon of water; season with salt and pepper. Medium dice the bacon. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the diced bacon. Cook, stirring frequently, 3 to 4 minutes, or until browned.
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If you chose Bacon
Add the sliced mushrooms and potatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted and the bacon is cooked through.
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If you chose Bacon
Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the goat cheese (crumbling before adding). Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash drizzled with the fig mayo. Enjoy!
Pulled Chicken
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If you chose Pulled Chicken
Prepare the mushrooms and fig mayo as directed.
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If you chose Pulled Chicken
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and potatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the pulled chicken (tearing the pieces apart before adding), spinach, and a drizzle of olive oil; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted and the chicken is heated through.
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If you chose Pulled Chicken
Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the goat cheese (crumbling before adding). Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash drizzled with the fig mayo. Enjoy!
Contains: Egg, Fish, Milk, Peanuts, Soy, Tree nuts, Sesame, Wheat
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