PREP THE VEGETABLES: Chop the fennel and potato into ½-inch dice.
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.
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.
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.
SERVE & ENJOY!
MAKE IT VEGETARIAN/VEGAN
This recipe could be made vegetarian by replacing the sausage with a vegetarian alternative. You can make it vegan by omitting the eggs.
Cast iron skillet Lid (or something else to cover the skillet) Sharp knife Cutting board Spatula
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/fennel-sausage-breakfast-hash/