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Farmers' Market Hash

The freshest hash around uses locally grown ingredients to create a filling breakfast dish. This hash can be enjoyed immediately with eggs or stored in the refrigerator for up to 5 days after prepping. Find more Farmers' Market inspired recipes in our Farmers' Market Cookbook

4 Servings


8 oz. turkey sausage

1 small onion, finely chopped

2 garlic cloves, minced

1 large sweet potato, peeled and diced

½ red bell pepper, diced

1 cup diced eggplant

1 cup spinach, roughly chopped

1 ½ cups sliced mushrooms

4 - 6 eggs


1. Preheat oven to 425 degrees F. Spread diced potato in a thin layer on a large baking sheet. Bake for 20 minutes or until potatoes have slightly browned. 

2. While potatoes are baking, heat a large skillet over medium-high heat. Remove sausage from casings if necessary and cook until golden brown, stirring occasionally (about 8 minutes). Transfer to plate and set aside. 

3. Reduce heat to medium. Add onions and cook for 5 minutes, until translucent. Add garlic and saute until fragrant (about 1 minute). 

4. Add eggplant and mushrooms. Cook until softened.

5. Add red bell pepper and cook until softened slightly (about 5 minutes).

6. Stir in spinach and cook until wilted. Add sausage back to skillet and stir to incorporate. 

7. Spread potatoes and hash mixture in a thin layer in a walled baking dish. Create wells and crack eggs into them. Season with salt and pepper and bake in preheated oven for 10 - 20 minutes, until the eggs are done to your preference.

8. Serve warm and enjoy. 

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