—This post is sponsored by Eckrich Smoked Sausage, but all opinions are my own.—
There’s something about the last few weeks of summer that are so perfect. It’s almost as if the Earth is exhaling as we gear up for cooler weather again, and everyone is collectively releasing a big sigh of relief.
You can still squeeze in a few pool days, but you know deep inside that soon you’ll get to wear scarves and boots again. It’s like the magic of both summer and fall are rolled into each day, and I don’t think there’s a much better feeling than that.
One of my absolute favorite things about this time of year is visiting the farmers market. If you’ve religiously visited all summer (like me), you’ve gotten to know your local farmers, and you’ve gotten to know the incredible veggies they’re bringing out for you.
I visited last week specifically in search of some hearty potatoes, vibrant peppers, and juicy tomatoes to make a Southern Breakfast Hash. I teamed up with Eckrich Smoked Sausage to create an awesome fall-inspired breakfast, and I knew I had to team up with my local farmers for this one. Supporting local farmers and their products makes you feel good in a multitude of ways. Not only are you giving back to them directly, but you’re eating real food that was picked only a day or two before you get to enjoy it. It’s such a win win, and I encourage every single person to take full advantage of your local hard-working farmers at every opportunity!
Eckrich is a super special brand to me now that I’m in North Carolina. I used their Jalapeno and Cheddar Smoked Sausage for this recipe, and I’ve got to tell you that’s it’s honestly one of my new favorite sausages. It’s so versatile I can use it for any meal occasion, but I love it the best for breakfast. All you need is some Eckrich and whatever’s in your fridge to make a delicious meal – no wonder it’s one of my new go to ingredients! I have been snacking on leftover sausage for about four days now, and I look forward to it every time I start to get hungry. It’s naturally hardwood smoked, contains this naturally rich flavor with just the right amount of spice, and it’s so easy to find in the deli section at your local grocery store!
Making this hash couldn’t be simpler, and the flavors it produces are seriously incredible. The smoked sausage seriously makes the hash come together perfectly, so I definitely recommend going for the Eckrich Jalapeno and Cheddar Smoked Sausage! Eckrich also has more incredible flavor options, so I’m sure your favorite flavor will work just as great.
Keep Eckrich Smoked Sausage on hand to easily heat up, then toss into a breakfast hash of your own! Use your favorite local veggies, toss in your favorite seasonings, and complete the entire package with a few slices of your favorite Eckrich Smoked Sausage. I know you’ll have a new go-to brunch plan for the weekends that call for an insanely delicious (and easy!) breakfast.
southern breakfast hash with Eckrich jalapeño & cheddar smoked sausage
Ingredients
- 4 link Eckrich Jalapeno & Cheddar Smoked Sausage cut into 1/2" slices
- 1 lb. baby red potatoes locally sourced
- 1 Tbsp. unsalted buter
- 2 Tbsp. olive oil divided
- 2 red or green peppers diced
- 1 white onion diced
- 4 small tomatoes diced
- 2 garlic cloves minced
- 1/2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. oregano freshly chopped or dried
- 1/4 tsp. cayenne
- 1/2 tsp. salt + pepper or each to taste
- 4 eggs farm fresh
Instructions
- Wash and scrub potatoes. Bring two quarts of salted water to a boil, then add potatoes. Boil potatoes for 10-12 minutes, or until soft enough to easily pierce with a fork. Drain potatoes and set aside.
- As the potatoes are boiling, heat the Eckrich Jalapeno & Cheddar Smoked Sausage links according to the directions on the package. They are already fully cooked, so just heating them through so they’re ready to add to our hash is all that needs to be done! Once they are heated through, cut them into 1/2” slices and set aside in a large bowl.
- Heat a cast iron skillet over medium heat and add butter and one tablespoon of olive oil. Swirl the pan to coat the surface, then add diced pepper, onion, and tomato. Season the veggies with a pinch of salt and pepper, then allow to cook for 5-7 minutes until softened, and slightly browned.
- After 5-7 minutes, add the minced garlic to your softened veggies, and allow to cook for about one minute until very fragrant and tender. Use a slotted spoon to transfer cooked veggies and garlic into the same bowl as your sliced sausages.
- Cut cooked potatoes into 1/2” chunks. Add the remaining one tablespoon of olive oil to the cast iron skillet and swirl the pan to coat with the oil. Add cut potatoes, smoked paprika, cayenne, chili powder, and additional salt and pepper to the potatoes. Toss the potatoes in the pan to coat with seasonings and oil and let them cook for about ten minutes.
- Once potatoes are crisped and cooked through, add the sausage and veggies back to the cast iron skillet. Stir all ingredients together and allow everything to warm back through for 1-2 minutes.
- In a separate pan, fry four eggs. Serve fried eggs alongside breakfast hash, and top with chives, fresh tomato, sour cream, or whatever toppings you prefer!
Tried this recipe?
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For more info about Eckrich Smoked Sausage, as well as quick and easy recipes please visit www.eckrich.com.
—This post is sponsored by Eckrich Smoked Sausage, but all opinions are my own.—
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