Now, I must confess that I'm not particularly fond of eggs myself, but I take great pleasure in cooking them for my loved ones. This recipe, however, transcends my personal preferences and truly celebrates the star ingredient – the farm-fresh eggs from Le Koope, a local gem nestled in our community! Le Koope is a breathtaking family farm renowned for their commitment to producing eggs of exceptional quality and taste, and I’m always proud to support them during my weekly farmers market hauls!
One of the many joys of this recipe is its budget-friendly nature. It's a dish that not only brings everyone together around the breakfast table but also allows you to make the most of the ingredients that are waiting to be used in your fridge! It's the perfect breakfast inspired “kitchen sink” meal, so don’t be afraid to throw in any greens, veggies, and meat scraps that need to be used up in your fridge! By repurposing leftover ingredients, you not only reduce waste but also give yourself permission to experiment and create something truly delicious for the whole family!
Meal Prep Friendly Hack:
Parents, busy friends, and lovers of meal prep-- Instead of baking the hash in a cast iron pan, opt for mini muffin or full sized muffin tins! After baking, put hash + egg cups in freezer-friendly Tupperware and store.
Potato Pepper + Egg Breakfast Hash
4 tbsp butter or tallow
1/2 cup diced onion (white or red)
1 cup sliced bell peppers
1 cup diced potatoes
1/2 cup diced fully-cooked chicken sausage (you can swap for bacon or any meat of your choice!)
1 tsp fresh garlic paste
2 tsp smoked paprika
1 tsp chili powder
1/2 tsp freshly cracked black pepper
1 tsp pure sea salt
6 whole eggs
Optional: 1 tbsp fresh chives
Preheat oven to 400 degrees
Melt butter over medium heat in a cast iron pan, once it begins to brown add in potatoes and onions
Season with a pinch of salt and some freshly cracked black pepper
Cover with a lid, stirring every 3-4 minutes until par-cooked (aboit 10 minutes)
Add in bell peppers and chicken sausage, stir to combine thoroughly, cover with lid and cook for another 5-7 minutes stirring occasionally
Season with paprika, garlic paste, and a pinch more sea salt and pepper to taste
Using the back of a spoon, create six holes for the eggs to nestle into as they bake
Crack eggs into a bowl individually and then pour into the holes you made in the hash
Season eggs with salt and freshly cracked black pepper
Bake for 15-17 minutes or until potatoes are cooked throughly and eggs are cooked to your preference
Garnish with chives and serve!
