I’ve been on a sausage and eggs for breakfast kick for a couple of days now. I opened a package of 8 sausage the other day and…well…I’m going to eat them all! Just not in one sitting. I am doing the Whole30 so I was happy to find these compliant sausages last Tuesday. The first day I cooked these Lamb Merguez Sausages from Hanson Family Farms, I realized they are very lean. Luckily I was using one of my skillets that rarely sticks. They started to stick a little so I quickly added a little coconut oil to the pan and they were fine. The first 2 days I ate these sausages I ate them with eggs, sunny side up and some kale on the side. Pretty basic stuff. Today I mixed it up a little. You can use any sausage you prefer and sub out the spinach for kale.
Sausage and Egg Hash
- 1 tsp. ghee
- 1 small Yukon gold potato, cut into small dice
- 2 Lamb Merguez Sausages, cut into pieces
- 2 eggs
- 1 cup packed baby spinach leaves, chopped
- salt and pepper to taste
Melt the ghee in a 10-inch skillet over medium low heat. Add the potatoes and cover while cutting the sausages into pieces. Add the sausages and stir, scrapping any potato that sticks to the bottom of the pan. Cover again while chopping up the spinach. Add the spinach and stir a couple times. Crack 2 eggs on top and cover until the eggs are cooked to your liking. I let mine cook until the yolks are almost set. I then chop the eggs into pieces with the edge of the spatula. Sprinkle with salt and pepper.