Gluten free Sausage Breakfast Hash is simply fried potatoes, onion and meat. As long as you have a reliable source for gluten free sausage this is an easy breakfast everyone will love. Best of all you can create different variations making this a year round favourite.
Egg muffins are a great side to serve with these. I also like to make up some small portions of Chia Pudding with seasonal fruit to round out a weekend breakfast menu.
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Ingredients
Where I live Spolumbo's has a dizzying array of sausages and they're all gluten free. Find gluten free sausage in your area and support local when you can.
- gluten free sausage (chicken-apple or your favourite)
- potatoes
- cooking oil
- butter
- onion
- red pepper
See recipe card for exact amounts.
Substitutions: A Southwestern Breakfast Hash
Sausage - I substitute chorizo sausage for my southwestern interpretation of hash. Near the end of the cooking time I fold in diced tomato, avocado and shredded Monterey Jack cheese. If you've got some chipotle mayo in a squeeze bottle in the fridge, this is when to use it. Garnish with cilantro.
Variations
If you like to wing-it this is your kind of recipe. Add a fried egg on top, include other vegetables or add some cheese. Sausage is popular in breakfast has recipes but sometimes you'll see corned beef or bacon. There are plenty of vegetarian and vegan variations too.
Equipment
Breakfast hash is perfect for any meal from camping to a leisurely weekend breakfast. Use a cast iron frying pan over an open fire, on the stove or in the oven.
Top Tip
Fat is flavour! Cook your potatoes in the pan drippings after you cook the sausage or cook them together if your pan is large enough.
Gluten Free Sausage Breakfast Hash
Ingredients
- 1 lb sausage (chorizo, chicken-apple or breakfast)
- 1½ lb potatoes about 3 large potatoes
- 2 tablespoon cooking oil
- 2 tablespoon butter
- 1 onion diced
- 1 red pepper chopped
- salt & pepper to taste
GARNISH
- chopped parsley
Instructions
- Using a fork poke holes in both sides of each potato. Microwave on high heat for 2 minutes. Turn and microwave another 2 minutes until almost cooked through. Let cool. Alternately boil the potatoes.
- Peel potatoes if desired. Cut into even pieces the size you like.
- Heat oil and butter in large skillet over medium-high heat. Add potatoes spreading them evenly on the bottom of the pan. Let them sit for 3-4 minutes to develop a golden crust on the bottom. Repeat this method stirring every few minutes to cook the potatoes until crispy on all sides. Transfer potatoes to a bowl and set aside.*
- In a separate pan sauté whole sausages until browned on all sides. Remove sausage to cutting board and cut in half lengthwise. Return to the pan and sauté until cooked. Remove from pan and cut into chucks. Add to the potatoes.
- Add more oil and butter as needed.
- Add onion and red pepper to the pan and sauté until cooked, about 10 minutes.
- Add potato-sausage mixture and stir to combine and reheat.
- Salt and pepper to taste. Garnish with parsley if desired. Serve hot.
Notes
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