Sausage Veggie Hash (GF & Allergen-Free)

Sausage Veggie Hash

The Mickey Mouse apron is courtesy of my in-laws who brought it back from Disney World.

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).

Ingredients: 

  • 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

Directions:  

  1. 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.
  2. Cook diced onions in the skillet for a minute.
  3. Add potatoes. Cook until tender and brown (you’ll want to cook it on a lower setting so that it doesn’t  burn).
  4. Add zucchini, and cook for a couple of minutes until softened.
  5. Mix the sausage in.
  6. Serve hash in a bowl with slices of avocado on top.