BAKED EGGS WITH BUFFALO CHICKEN HASH

Craving some comforting game day food? Food Fanatic’s recipe for buffalo chicken hash will fuel you throughout the day. Chunky potatoes, savory chicken sausage, runny eggs and melted cheese are served with fragrant onions and bell peppers. Don’t forget to pass the buffalo hot sauce and don’t forget to kill it out there on the field!


under 30 mins
lunch dinner

Ingredients for servings

    Hash

  • 1 cup cubed Potatoes

  • 1 tablespoon Olive Oil

  • 0.5 small Onion chopped (approx. 1/4 cup)

  • 0.66 cup Red Pepper thinly sliced

  • 2 teaspoons Garlic minced

  • 2 links Chicken Sausage (approx. 70 grams each), (certified gluten-free if necessary)

  • 0.125 teaspoon Black Pepper

  • 0.5 cup reduced-fat shredded Cheddar Cheese

  • 4 large Eggs

  • Garnish

  • 1 tablespoon Buffalo Wing Sauce certified gluten-free if necessary

  • 1 stalk Green Onion sliced

Directions

  • Heat your oven to 400°F.

  • Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.

  • In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.

  • Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.

  • Sprinkle the grated cheese on and stir to mix it into the potato mixture.

  • Make four wells in the hash and gently crack the eggs into them. Bake until the eggs are cooked as much as you like them-–runny eggs will take about 4-5 minutes.

  • Drizzle with buffalo sauce, sprinkle with diced green onion and serve.

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