This sweet and savory crockpot hash certainly won’t leave you hungry, thanks to its sausage, garden vegetables, feta cheese, and eggs. And, once you add in a hint of maple syrup, I think you’ll agree that this slow-cooker breakfast dish feels extra cozy.
I spent a great deal of this weekend in our garden harvesting vegetables, cleaning up the empty raised beds, and then figuring out what to do with everything I collected. Thankfully, Miss O’Hara, my Crock-Pot 5-in-1 Multi-Cooker works wonders in the kitchen, so I didn’t even hesitate to put the lil’ lady to work with our harvest of carrots and spring onions.
Recently, I’ve had several people ask me if I am happy with my new fancy dancy crockpot, and each time I reply that I’m pretty much head-over-heels in love with the gal. I’d marry her if marriage to a crockpot was a thing, but since it isn’t I’ll just glance at her with affection every once in a while and compliment her on her sleek metal non-stick physique. She’s pretty gosh darn amazing.
Imagine putting vegetables in a crockpot for 8 hours and having them still come out crisp. With this little lady, everything that comes out doesn’t have to be mushy. I think that’s the main reason crockpots get a bad wrap. In the olden days of yesteryear, it didn’t matter what went into the crockpot, it always came out looking and tasting the same. Times have changed y’all. Times have changed.
Ingredients:
Crockpot Hash:
- 4 Cups Red Potatoes, Diced
- 2 Cups Carrots, Peeled & Diced
- 1/4 Cup Sliced Spring Onions (White & Pale Green Part Only)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Dry Dill
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Red Pepper Flakes
- 8 Maple Sausage Links
Eggs & Topping:
- 2 Tablespoons Crumbled Feta
- 1 Tablespoon Unsalted Butter
- 4 Large Eggs
- Ground Black Pepper
- Dry Dill
- 1 to 2 Tablespoons Pure Maple Syrup
Directions:
Crockpot Hash:
- Mix the potatoes, carrots, onions, olive oil, vinegar, dill, salt, pepper, and red pepper flakes in a crockpot.
- Arrange the sausages on top of the vegetable mixture.
- Cook on low heat for 8 hours.
- Spoon the cooked vegetables onto a serving plate, being careful to place the sausages on the edge of the plate.
Eggs & Topping:
- Sprinkle the feta cheese over the cooked vegetables.
- Cook the eggs in unsalted butter over medium heat in a large skillet.
- Place the cooked eggs on top of the vegetables, sprinkle with black pepper and dill, and then drizzle with maple syrup.
Suggestions:
- Depending on what type of crockpot you have, you may actually be able to fry the eggs in your crockpot. Miss O’Hara Crock-Pot 5-in-1 Multi-Cooker has a Brown/Sauté setting that makes this possible.
- Serve alongside fresh fruit.
- Breakfast for dinner is truly one of my favorite things, however, you can also cook the vegetables and sausage overnight for an easy-to-assemble breakfast the next morning.
Improvements:
- Add a few dashes of hot sauce on top of each egg before serving.
- Add a clove or two of garlic to the vegetable mixture when cooking.
- For a large breakfast or brunch, serve this hash with these Sweet Balsamic Blackberry Crescent Rolls or these Cranberry Crescent Rolls with Maple Icing.
Ingredients:
- 4 Cups Red Potatoes, Diced
- 2 Cups Carrots, Peeled & Diced
- 1/4 Cup Sliced Spring Onions (White & Pale Green Part Only)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Dry Dill
- 1 Teaspoon Kosher Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Red Pepper Flakes
- 8 Maple Sausage Links
- 2 Tablespoons Crumbled Feta
- 1 Tablespoon Unsalted Butter
- 4 Large Eggs
- Ground Black Pepper
- Dry Dill
- 1 to 2 Tablespoons Pure Maple Syrup
Directions:
- Mix the potatoes, carrots, onions, olive oil, vinegar, dill, salt, pepper, and red pepper flakes in a crockpot.
- Arrange the sausages on top of the vegetable mixture.
- Cook on low heat for 8 hours.
- Spoon the cooked vegetables onto a serving plate, being careful to place the sausages on the edge of the plate.
- Sprinkle the feta cheese over the cooked vegetables.
- Cook the eggs in unsalted butter over medium heat in a large skillet.
- Place the cooked eggs on top of the vegetables, sprinkle with black pepper and dill, and then drizzle with maple syrup.
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This “Hearty Slow-Cooker Breakfast Hash” recipe has been featured in Taste of Home. Over the years, we’ve had almost fifty of our original recipes featured in their various publications. Some have popped up in their magazines, others have made surprise appearances on their social media pages, and a great many have even found their way into a few of their seasonal and specialty-themed cookbooks. Faith, Hope, Love, & Luck is a “Taste of Home Recipe Star” because of original recipes like this one featured here.
Crockpot Monday Link-Up Party #13:
Welcome to Crockpot Monday. It’s just a crockpot, Monday, dinner, and hopefully a whole lotta yummy, uncomplicated, and time-saving scrumptious food. Please follow along at Faith, Hope, Love, & Luck for future Crockpot Monday posts, join our Facebook page, or even get ideas on Faith, Hope, Love, & Luck’s Crockpot Monday Ideas Pinterest page.
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