Sausage, Pepper and Mushroom Hash

• Gluten free

• Meat

  • 1 14oz package Kielbasa

• Produce

  • 6 Basil, large leaves
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 8 oz Mushrooms
  • 1/2 Red onion
  • 1 lb Yukon gold potatoes

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 3 Tablespoons extra virgin olive oil, divided
• 1lb yukon gold potatoes, chopped into 1/2” cubes
• salt and pepper
• 14oz package kielbasa, sliced (I like Johnsonville brand)
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 8oz sliced mushrooms
• 2 cloves garlic, minced
• 6 large basil leaves, chopped
• 1 dozen eggs

Directions

• Preheat a very large cast iron or heavy-bottomed skillet over medium/medium-high heat (6/10 on the heat scale,) then add 2 Tablespoons extra virgin olive oil and potatoes. Season generously with salt and pepper then saute, flipping occasionally with a spatula, until potatoes are crispy and tender, 12-14 minutes, turning heat down slightly if potatoes begin to burn before they’re tender. Scoop potatoes onto a plate then set aside. Turn heat to high then add remaining Tablespoon oil to the skillet. Add sausage, peppers, onions, and mushrooms then season lightly with salt and pepper and saute until vegetables are tender, 10-12 minutes, flipping with a spatula occasionally and turning heat down when vegetables begin to soften. Add garlic and basil then saute for 1 more minute. Add potatoes back into the skillet then stir to combine. Meanwhile, cook eggs in a large nonstick skillet then place on top of hash and serve.