garden breakfast skillet ready to be eaten in a bowl

Garden Breakfast Hash

Good morning! This Garden Breakfast Hash is protein-packed, flavorful, and a perfect dish to feed the entire family this weekend!

Prep: 20 minutesCook: 40 minutesTotal: 55 minutes
Fat 25 Carbs 15 Protein 19
Yield 4-6 1x


  • 1 lb. pork breakfast sausage
  • 1 tablespoon olive oil
  • 1 large russet potato, cut into 1/2-inch cubes
  • 1 large zucchini, sliced into moons
  • 1/2 large yellow onion, chopped
  • 1 medium green pepper, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder


  1. First, preheat oven to 350ºF.
  2. Next, heat a large cast-iron pan over medium-high heat. Once hot, add in pork sausage. Sauté for around 2 minutes to partially cook. When there is just a little bit of pink showing, remove pork from stove and set aside.
  3. Add 1 tablespoon of olive oil to the pan and use a wooden utensil to scrape the brown, crispy bits from the bottom. Then, add the diced potato and cook for 2 minutes. Add zucchini, onion, and green pepper and season with salt, pepper, and garlic powder. Cook for around 4 minutes to partially cook veggies.
  4. Remove cast iron skillet from the stove and then layer the partially cooked pork sausage on top of the veggies. Then, crack 4-6 eggs on top of the sausage.
  5. Bake at 350ºF for around 20 minutes depending on how runny you like your yolk.

Tips & Notes

  • This recipe was updated on June 10, 2020. For the original recipe click HERE.

Nutrition Facts

Serving Size: 1/6 Calories: 369 Sugar: 4 Sodium: 913 Fat: 25 Carbohydrates: 15 Fiber: 2 Protein: 19
Author: Lee FunkeCategory: BreakfastMethod: OvenCuisine: AmericanDiet: Gluten Free

Keywords: breakfast hash

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