Veggie Packed One Pan Southwest Breakfast Hash
Prep time
Cook time
Total time
Cuisine: Breakfast
Serves: 4 servings
  • 2 links Applegate Fire Roasted Red Pepper Chicken Sausage, cut into small crumbles
  • 1 tsp. ghee, butter, or oil
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 russet potato, peeled and diced into small ¼" cubes
  • 1 tsp. salt
  • freshly ground black pepper
  • a pinch of red pepper flakes
  • 4 cage-free organic eggs, whisked
  • 3 oz. shaved brussels sprouts
  • 1 avocado
  • optional: whole grain toast for serving, shredded cheese, hot sauce
  1. Heat your largest non-stick skillet over medium heat.
  2. Add the small pieces of crumbled sausage to the hot, dry skillet for 2-3 minutes until browned. Remove from skillet onto a plate.
  3. Add the ghee/butter/oil to your skillet, let it get hot, and then add the diced onion and bell pepper. Let cook, stirring occasionally, for about 5 minutes. This is a good time to peel and dice your potato.
  4. Add in the diced potato, and season it with the salt, pepper, and red pepper flakes. Stir.
  5. Splash a Tbsp. or two of cold water into the pan to create steam, cover with a lid, and let cook for 5 additional minutes. While you're waiting, crack and whisk your eggs.
  6. Uncover the skillet, and add another splash of water so you can scrape up all the black bits from the bottom of the pan and stir. That's where the flavor is!
  7. Pour in the eggs, and carefully stir in the brussels sprouts and cooked sausage.
  8. Stir and let cook for about 3 more minutes until the eggs are set.
  9. Portion out into 4 servings, and serve with ¼ avocado each.
  10. For a heartier meal, a piece of whole wheat toast or some melted cheese is wonderful with this!
Recipe by Ally's Cooking at