Fennel & Sausage Breakfast Hash


  • 1 bulb fennel
  • 1 medium Yukon gold potato
  • 6 sausage links, (chicken or pork)
  • 2 tablespoons oil
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 2 eggs


  1. PREP THE VEGETABLES: Chop the fennel and potato into ½-inch dice.
  2. COOK THE VEGETABLES: Heat the oil in a skillet over medium-high heat. Add the fennel and potatoes and cook for 10 minutes, stirring occasionally.
  3. COOK THE SAUSAGE: Crumble the sausages into the skillet with the vegetables and add the thyme and salt. Sauté until the sausage is browned and cooked through and the potatoes are tender, about 7 minutes.
  4. ADD THE EGGS:  Once the hash is almost ready, create a well and drop in your eggs. Reduce heat and cover with a lid, a sheet of foil, or a large plate. The heat from the pan will cook the eggs from the bottom and the trapped steam will cook them from the top. It takes about 2-3 minutes to cook the eggs so that the whites are firm, but the yolks are still runny.

Source: Fresh off the grid

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