If you have read some of my other posts, you’ll probably notice that I really like making bowled meals. They’re easy, they’re versatile, they’re fun. If you have protein and some greens—just throw it all into a bowl. If you can tolerate and are into eggs, top it off with a fried egg! YUM!
I have been absolutely obsessed with this bowl this week. I’ve had it every day either as a second breakfast or a lunch.
Sausage Hash Bowl
- 1/4-1/3 cup of frozen hash browns
- 1/2-3/4 cup of turkey sausage crumbles (I used Jimmy Dean)—feel free to use any type of sausage!
- 3/4 cup of spinach
- 1 egg
- 1/2 tbsp oil (I used avocado oil)
Oil your pan and toss in the frozen hash browns and the turkey sausage crumbles. Put a lid on it for just a couple minutes to defrost everything then remove the lid and let it cook. Once it starts to brown on one side, go ahead and either toss it around or flip it. You really don’t need too much oil in the pan as you will get additional fat from the sausage.
Once you’ve flipped everything, go ahead and take out another pan for your egg unless you are planning to scramble your egg. If you are scrambling your egg then just pour that into the pan with the turkey and hash when it’s near finished. If you are doing a sunny side egg, then make sure your pan is oiled and hot. They key is to not leave the egg on the pan for a long time to guarantee a runny egg, if that’s your thing. I learned that if you put the lid on the pan once you drop your egg in, it makes it a perfect egg! Wait to cook the egg—once the hash brown and sausage are nearly browned/crispy, then cook the egg! The egg should cook within a few minutes after dropping it in the pan (the pan should be that hot!). I honestly don’t think I cook my eggs for more than maybe 90 seconds (since the lid is on as well).
The moment you start cooking your egg on the other pan, toss in the spinach. Toss it around a few times and then move everything into your serving plate. Top it off with your egg. I season it with a little bit of Bitterman Garlic Salt and sauce it up with Sir Kensington’s Garlic Everything. But only do this if you like garlic!
Here a couple other spins I’ve put on this bowl this week:
- Sub hash browns for Cascadian Farms Root Vegetable Hashbrowns (root vegetable hashbrowns with Yukon Gold potatoes, carrots and sweet potatoes)
- Add 1/3-1/2 cup of riced cauliflower (I used frozen)
- Top it off with hot sauce—lately I’ve been obsessed with Yellowbird Serrano hot sauce! I don’t usually enjoy spicy foods, but I have my moments and lately I’ve been adding this to my bowls (mostly taco bowls)! Serious game changer!
Well, Friends—that’s a wrap for today. I hope you have an egg-tastic weekend!