Cumberland Sausage Breakfast Hash A Hearty Start to Your Day

cumberland sausages

🥗Healthier: chicken sausages

💰Cheaper: pork sausages

Chicken sausages reduce fat content while maintaining flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective alternative for frying.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs are more economical and have a long shelf life.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Tofu can provide a plant-based protein option.

Welcome to Bakad Chef, today we're making Cumberland sausage breakfast hash.

Chop onions and bell peppers and place them in a bowl.

Prepare tomatoes; you can leave them whole or chop them, but whole tomatoes may pop in the pan.

Slice mushrooms in half and quarter them.

Peel the potatoes, removing any eyes, and cut them into tiny cubes for the hash.

Heat bacon grease in a large skillet over medium heat until hot.

Add the cubed potatoes to the skillet and cook until browned and crispy, turning occasionally for even cooking.

Season the potatoes with garlic and salt while they cook.

Once the potatoes are browned, remove them from the skillet and place them on a paper towel.

Add the Cumberland sausage meat to the skillet, breaking it up into clumps as it cooks until browned.

Add a small amount of butter to the skillet and let it melt, then add the sliced mushrooms and cook until they absorb the butter.

Combine the cooked potatoes back into the skillet with the sausage and mushrooms, mixing well.

Use a ring mold to shape the hash in the skillet, then top with a fried egg and serve with beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens