The hubby and I (yep, all married now!) have been experimenting with breakfast options. Due to my various food foes (namely gluten and dairy), breakfast is a tricky meal but hash seems to be working out quite nicely for relaxing Saturday mornings. We’ve tried a couple different types now, which I’ll have to post later. This one is the slightly modified version of Sausage Veggie Hash from Tammy Credicott’s cookbook The Healthy Gluten-Free Life: 200 Delicious Gluten-Free, Dairy-Free, Soy-free & Egg-Free Recipes. Tammy likes to cook with coconut oil and, since I’m allergic, I swapped it for olive oil. I also used red potatoes just because I liked them and it’s what we had on hand.
I like how easy this recipe is because it won’t take too long to put together in the mornings (or at any other time of the day).
- 1 tablespoon olive oil
- 1 lb. breakfast sausage (I used GF chicken sausage)
- 1 small onion, diced
- 4 red potatoes, diced (or 2 regular potatoes)
- 3 medium zucchinis (sliced and quartered)
- 1 medium sized avocado
- Heat olive oil up in a skillet. Then, add breakfast sausage and cook until it’s no longer pink. Remove the sausage from the skillet and put it off to the side.
- Cook diced onions in the skillet for a minute.
- Add potatoes. Cook until tender and brown (you’ll want to cook it on a lower setting so that it doesn’t burn).
- Add zucchini, and cook for a couple of minutes until softened.
- Mix the sausage in.
- Serve hash in a bowl with slices of avocado on top.