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TEST KITCHEN APPROVED

Hearty Slow-Cooker Breakfast Hash

Name: Hearty Slow-Cooker Breakfast Hash
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 4 servings
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 25 min. Cook: 5 hours

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 07, 2022

This sweet and savory hash certainly won't leave you hungry—the sausage, veggies and eggs will fill you up. The hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia

Test Kitchen tips

Drop everything into the slow cooker insert and pop in the fridge before bedtime for a smooth-sailing breakfast in the morning. Or mix it up before heading to work so it's ready when you get home.

While there are many versions of hash across the globe, its origins can be traced back to 17th-century France. Since then, many countries have put their own spin on this staple.

For a different twist, substitute any fully cooked sausage.

TEST KITCHEN APPROVED

Hearty Slow-Cooker Breakfast Hash

2 Reviews Add your review

Yield:4 servings

Prep:25 min

Cook:5 hours

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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

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Directions

1
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
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.