Root Vegetable & Chicken Sausage Breakfast Bowl: Diced Potato, Carrot, Onion and Chicken Sausage, Topped with a Fried Egg, Mixed Cheddar & Jack Cheese, Peri-Peri Sauce, Black Pepper and Fresh Parsley

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I hope everyone had a terrific weekend! 🙂 My absolute FAVORITE part about the weekend is being able to cook a big breakfast/brunch right at home! The past number of weekends I have been on the move in terms of travel, events, work, etc., so it was super nice to have a free morning to craft something up in the kitchen! 🙂 I was lucky enough to have organic potatoes, carrots, onion and parsley from Taproot Farm on hand, which inspired this colorful and flavorful root vegetable bowl! I also found some Peri-Peri sauce at my local Whole Foods, which is something I had for the first time while traveling in Ireland the other week (check out my Instagram page for travel pictures if interested!). Peri-Peri is a type of hot sauce and is definitely a new favorite of mine! Additionally, the sausage and bit of cheese on top took this dish to a whole new level. I totally wish I had leftovers to enjoy at work tomorrow morning! I hope you all enjoy this delicious breakfast bowl as much as I did – happy cooking and eating! 🙂

Makes 4 Servings

Recipe by © Alysha Melnyk 2018

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Kitchen Tools:

Pasta Pot

Slotted Spoon

Dry Measuring Cups

Large Sauté Pan (2)

Ingredients:

4 Cups Diced Potato

1 and 1/4 Cups Diced Carrot

Olive Oil

Salt

Pepper

1/2 Cup Diced Onion

1 Package/Box Precooked Sausage of Choice, Thawed and Diced (I used a box of savory chicken sausage)

4 Large Eggs

Optional for Topping: Sauce of Choice (I used Peri-Peri Sauce), Cheese (I used a sprinkle of a cheddar/jack mix), Fresh Parsley, Salt and Pepper

Instructions:

  1. First, fill your large pasta pot halfway with water and bring to a boil on stove.
  2. Once boiling, add in your diced potato and carrot pieces, cooking for five minutes  (*or more) until tender.
  3. While potatoes and carrots are cooking, fill a large sauté pan with a thin layer of olive oil.
  4. Scoop cooked vegetables out of hot water with slotted spoon and add to the large sauté pan. Also mix in diced onion and chicken sausage.
  5. Cook on medium/high heat, tossing occasionally until some pieces are browned/crisped and everything is heated through (this took me around 10 to 15 minutes, but can vary from stove to stove). Add salt and pepper to taste (I added a few dashes of each).
  6. As this is getting close to being done, add a light layer of olive oil to the second pan and crack in four eggs (cooking as desired ~ I fried mine).
  7. Once eggs and vegetable/sausage mix are done, scoop vegetable/sausage mix into a bowl, top with a fried egg, and sprinkle with cheese, sauce of choice, black pepper and parsley.
  8. Enjoy warm! 🙂

3 Comments Add yours

  1. mistimaan says:

    Looks tasty

    Liked by 1 person

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