Hearty Slow-Cooker Breakfast Hash

Hearty Slow-Cooker Breakfast Hash Recipe photo by Taste of Home

  • Total Time: Prep: 25 min. Cook: 5 hours
  • Makes: 4 servingss


  • 8 to 10 frozen fully cooked breakfast sausage links
  • 4 cups diced red potatoes (about 1-1/2 pounds)
  • 4 medium carrots, diced
  • 2 green onions, thinly sliced (white and pale green parts only)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon plus 2 teaspoons snipped fresh dill, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon butter
  • 4 large eggs
  • 2 tablespoons maple syrup


  • In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.
  • Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.

SOURCE: Taste of Home