A breakfast hash is one of our favorite and most frequently made breakfast options because it is versatility. It is an easy way to scramble various sauteed and or raw vegetables into a mealtime that is typically very heavy in carbohydrates. I am not implying carbohydrates are horrible; rather, non-starchy vegetables are a priority. We use this sausage as a flavoring to load veggies in at breakfast, so feel free to tweak it based on your needs. If you are slowly working your way to raw and needing more cooked veggies, start using the sausage as a mix-in with other cooked vegetables in a true hash form. Some options to include in your cooked hash include sauteed kale, roasted sweet potato, eggplant, broccoli, onion, etc. and top with or without a fried egg. If you are at the diet phase where you are finally working on getting more raw in, you can easily include this sausage into a breakfast chopped salad with scrambled eggs, chopped romaine, tomato, jicama, microgreens, avocado, carrots, etc. We add as much or as little of this sausage to hash based on individual issues.
1 tbsp Avocado Oil
1 lb. Ground Pork (or ground meat of choice, must add avocado oil or other fat of choice if using leaner meat)
¾ tsp Himalayan or Sea Salt
½ tsp Garlic Granules
¼ tsp Onion granules
2 tsp Dried Thyme
2 tsp Dried Sage
¼ tsp Red Pepper
½ tsp Black Pepper
Dash of Ground Nutmeg
In a large skillet over medium heat, add avocado oil and ground meat (add fat if using leaner ground meat) to the skillet. Using a
Optional Add-in’s to Scrambled Sausage
We’ve made this recipe every which way. Feel free to tweak this recipe based on your needs and what you can toss in from your fridge or pantry. Some options may include scrambled/fried/poached eggs, leftover roasted veggies, roasted sweet potatoes, riced-cauliflower, roasted butternut squash, broccoli, kale, zucchini, okra, eggplant, carrots, onion, fennel, broccoli slaw mix, microgreens, radish, additional herbs, etc.