One pan shredded hash brown nestled between cooked spinach, turkey sausage, and eggs for a complete meal made for 4.
My love for all things breakfast will never end. I’m back with another easy peasy meal that hits all the spots. Made with only 6 ingredients this Shredded Potato Hash with Spinach, Sausage, and Egg can be whipped up in about 30 minutes.
What I love about egg skillets is the versatility. You can easily add/sub other items like sweet potatoes instead of hash browns, or add mushrooms and onions. There’s too many possibilities to count. For this recipe I kept it simple and it’s still equally delicious. A 12 inche cast iron skillet was used.
To make this Shredded Potato Hash with Spinach, Sausage, and Egg start by slicing the sausage. 6 oz of sausage should be about 1 whole sausage link in a 2 link package. Over medium heat cook sausage for 4 to 5 minutes or until done. Set aside.
Add 1 tablespoon of olive oil to skillet and then add shredded hash browns. The hash browns were purchased cut ( Simply Potatoes Shredded Hash Browns). If you can’t find any at your local grocery and do not want to shred them your self you can sub with small diced potatoes. The key is for the potatoes pieces to be small so the dish cooks quicker.
Cook for about 10 minutes. Potatoes should almost be done. Next add fresh spinach . Add remaining tablespoon of olive oil. Mix thoroughly and allow to cook for another 2 to 3 minutes. Spinach should start to wilt. Add in the cooked turkey sausage. For the best part, create 4 holes or wells in your skillet mix. Crack the eggs and place one in each hole. For convenience, crack egg and place in a small container or even a measure cup. That way you egg is easier to pour into the whole.
Continue to cook for another 3 to 4 minutes. The egg whites should be firm. Another option while cooking eggs is to cover the skillet with a lid. This allows the eggs to cook quicker. If this is done, a white layer may cover the egg yolk. Once done divide into 4 sections to serve and enjoy!