YOUR SOLIN GENERATED RECIPE
Maple Chicken Sausage and Egg Hash
Sautéed small potatoes and green peppers tossed with savory maple chicken sausage and topped with fluffy eggs and a sprinkle of melted cheese for a satisfying, golden breakfast.
INGREDIENTS
2 whole maple chicken sausage patties
1 large eggs
0.75 cup small potatoes
0.5 cup green pepper
1 tbsp Mexican blend low fat cheese
0 tbsp bacon bits
0 tsp olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Wash and dice the small potatoes into half-inch cubes and finely chop the green pepper.
Cut the maple chicken sausage patties into bite-sized pieces.
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced potatoes to the skillet, seasoning with sea salt and black pepper, and cook for 8-10 minutes until they are tender and golden brown.
Stir in the chopped green pepper and chicken sausage pieces, cooking for another 3-4 minutes until the pepper softens and the sausage is heated through.
Use a spoon to create two small wells in the hash mixture and crack one egg into each well.
Cover the skillet with a lid and cook for 2-3 minutes, or until the egg whites are set but the yolks remain runny.
Sprinkle the Mexican blend cheese and bacon bits over the top, allowing the cheese to melt before serving.