YOUR SOLIN GENERATED RECIPE
Sheet Pan Chicken Sausage Breakfast Hash with Eggs
Savor a hearty yet light hash that brings together savory chicken sausage, crisp potatoes, and sweet bell peppers, all roasted to perfection on a sheet pan. Topped with perfectly cooked eggs, this versatile dish is ideal for breakfast, lunch, or dinner, and offers a well-balanced mix of protein, carbs, and healthy fats.
INGREDIENTS
5 ounces Chicken Sausage
1 medium Russet Potato
1 medium Red Bell Pepper
1/2 medium Onion
1 teaspoon Olive Oil
2 large Eggs
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy clean-up.
Slice the chicken sausage into rounds. Cube the russet potato into bite-sized pieces. Dice the red bell pepper and onion.
In a large bowl, toss the potatoes, bell pepper, and onion with olive oil, salt, and pepper until evenly coated.
Spread the vegetables on the prepared sheet pan in a single layer and roast in the preheated oven for about 20-25 minutes, or until the potatoes are tender and lightly browned.
About 10 minutes into roasting, add the sliced chicken sausage to the pan, stirring once to mix with the vegetables.
While the hash finishes roasting, heat a small non-stick skillet over medium heat and cook the eggs to your liking (fried or scrambled work beautifully).
Once the vegetables and sausage are cooked through and slightly crisped, remove the sheet pan from the oven.
Plate a generous serving of the hash and top with the cooked eggs. Enjoy your balanced meal at any time of day!