I rarely meal prep my breakfasts, whether on a round of Whole30 or not. But, when I do prepare breakfasts for the week, I do it in the form of a breakfast hash. Back in the day, I used to make this Mediterranean sausage hash loaded with feta cheese. I now skip that ingredient unless I’m making this for a brunch for guests or friends.
One of the main reasons I don’t prepare my breakfasts is because that’s the meal I enjoy eating fresh the most each day. I’m not a fan of reheated eggs in any form so it’s just easier to make breakfast the meal I make fresh. Unless, like I mentioned, I make a breakfast hash. Not only is egg not an actual ingredient in the meal that will go to the fridge, but it’s a nice change of pace when I need a few days of egg free breakfasts.
The egg burnout is real sometimes, folks.
You’re going to start by adding the diced potatoes into a hot, oiled skillet. When making hash, you’ll generally want to start by first adding the food that will take the longest to cook. You’ll continue adding ingredients to the skillet in order of cook time from there, ending with the veggie that takes the least amount of time. Once the potatoes begin to soften slightly you’ll add in the onion and sausage.
The veggies I used were cherry tomatoes, broccoli along with the potatoes and onions. Other options to add to this Mediterranean sausage hash would be Kalamata olives, artichokes, Roma tomatoes or hearts of palm. You can use fresh herbs if you have them for the dill, parsley and thyme. I love dill so I always add more than what’s maybe necessary. Maybe.
If you don’t want this to just be an eggless breakfast, it’s still awesome for meal prepping. You can fry or scramble an egg in the time it takes to reheat your prepped container of mediterranean sausage hash. Breakfast is still quick and easy! I’ve been known to eat this cold too as I fly around the house in the mornings. A bite, a sip of coffee, dry my hair, another bite, pack lunch, a sip of coffee… You get the point. Hash is great for basically any kind of morning.
- 1/2 pound ground breakfast sausage (I used Pederson's, you can get that here)
- 2 cups diced potatoes
- 1/2 cup diced onion
- 1 cup chopped broccoli florets
- 1 cup or 1 large handful halved cherry tomatoes
- 2 tablespoons olive oil or avocado oil
- 1/2 tablespoon dried dill
- 1 teaspoon oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- Heat oil in a large skillet over medium heat
- Add potatoes and dill
- Once potatoes have softened slightly, about 5 minutes, add in onion and sausage
- When sausage starts to brown and onions are almost translucent, add in broccoli
- Once broccoli begins to soften add in cherry tomatoes, thyme, oregano, salt and pepper
- Hash will be done once potatoes are completely cooked and tomatoes are wilted down
For a larger meal prep, double the recipe
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