Do you eat the same thing for breakfast every day? It’s true that variety is great, but when it comes to breakfast, we prefer to keep it simple.

One of our go-to recipes that we eat about 4 times per week is our Everyday Breakfast Hash. It’s not so much a recipe as it is a guideline of sorts. It’s a method for creating a tasty AF, nutritious, and filling breakfast that my husband created way back when he was dealing with a sensitivity to eggs.

He wanted something that delivered fiber, fat, carbs, and a hit of protein minus dairy, eggs, or gluten. What he came up with has legit been eaten at least a thousand times in our home. I do have to warn you that although the process is simple it does take a good amount of time to create (~ 50 minutes). We like to wake up before 6 every morning to have time to chill kid free, so it works for us, but not everyone has an hour to kill before school. We use one pan to keep the dishes down, but you could speed it up by cooking a few things at the same time. That said, I promise the effort is worth it.

One last tip before I get into the “recipe”, to save some time we chop our mirepoix a couple times per week and store a huge batch in a big glass container in the fridge. When Mike rolls out of bed he just pulls that out, dumps some into our cast iron pan with butter or avocado oil, and goes from there.

Also note: I’m no food blogger. If I’m spending time to write out a recipe and snap sub par quality photos of food, then you know it’s got to be for a dang good reason. This hash is worth it.

And lastly, no I haven’t computed the nutrition info for this meal. It’s clearly not a low-fat, low-calorie breakfast option, so avert your eyes if that’s important to you.

Recipe Guideline

Ingredients:

• 1.5 – 2 cups mirepoix (mix of celery, carrots, & onion)
• 1.5 – 2 cups frozen hash browns
• 4-5 ounces of ground breakfast sausage
• Fillo’s pre-seasoned beans to taste (we usually do about 1/2 cup)
• Avocado, olive oil, or butter/ghee to taste
• Everything Bagel Seasoning for additional flavor

Process:

1. Heat a heavy bottomed pan (we use cast iron) over medium-lowish heat. Add about 1 tablespoon of your choice of cooking fat. Dump in your veggies, give it a good stir, then cover with lid to steam for a good 10 minutes (stir mid-way through).
2. When you can easily cut through your carrots, remove the lid and let brown for an additional 5-10 minutes stirring occasionally. Once the veggies have a good golden brown hue, remove from pan and set aside.
3. Next up, brown your sausage. Once it’s cooked through, remove from the heat. You can just add it to the same bowl as your veggies.
4. Now it’s time for the hash browns. Add more oil until the bottom of the pan is mostly covered, then spread out your hash browns in an even layer. You’re essentially following the package instructions on the back of your hash browns bag. Flip and do the other side once they’re brown and crispy.
5. Once the hash browns are cooked on both sides, it’s time to add back your veggies and sausage. Dump them in the pan and give it a good stir.
6. Next mix in your beans. You definitely don’t need to add the beans, but we like the added nutrition boost and satiety power they provide. You can do as many or as little as you like. Let the hash sizzle away for another 2 minutes or so.
7. Serve! We like to pair our hash with scrambled eggs and Everything Bagel seasoning, but it’s also great on its own.

I hope you enjoy this breakfast hash as much as we do! Hit me up in my Instagram DMs and let me know what you think.