Farmers Market Hash with Eggs

Farmers Market Hash with Eggs

Ingredients

Serves 6

8 oz / 225 gr turkey sausage

1 small onion, finely chopped

2 garlic cloves, minced

2 lbs / 900 gr potatoes, peeled and and diced into small cubes

½ red bell pepper, diced into small cubes

1 pint white button mushrooms, diced into small cubes

1 medium eggplant, diced into small cubes

1 cup spinach, roughly chopped

1 cup water

6 eggs

Directions

Remove the sausage from the casings and crumble it.

Heat a large cast iron skillet (or other oven-safe pan) over medium-high heat. Add crumbled turkey sausage and cook, stirring occasionally, until golden-brown and cooked through, about 8 minutes.

Transfer to a plate and set aside.

Return the skillet to the burner and reduce heat to medium. Add onions and cook for 5 minutes, until translucent. Add garlic and sauté for 1 minute, until fragrant.

Add potatoes and red bell pepper, and cook until potatoes are brown and crispy, about 10 minutes.

Add eggplant, mushrooms, and water and cook until the water has evaporated and the vegetables are cooked through, about 10 to 12 minutes.

Stir in the spinach and cook for 1 further minute or until wilted.

Add sausage back to the skillet and give a good stir.

Let the hash cool and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.

To serve, heat the oven to 425°F (220°C).

Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) and crack in the eggs.

Season with salt and pepper and bake in the hot oven for 10 to 20 minutes, until the eggs are done to your preference (I like a runny yolk and don't even mind some loose white but that’s just me!)