Root vegetables mix with chicken apple sausages for the perfect quick breakfast (or breakfast for dinner)! This autumn breakfast hash deserves a top spot in your fall breakfast rotation.
In our house, we call breakfast for dinner “brinner.” If we keep using it, it will go viral someday. I know it. Usually brinner is pancakes or muffins, bacon, fruit, and some kind of potato. But this hash surpasses everyday breakfasts in one delicious skillet meal!
Recipe Notes
To make this hash, just chop up your vegetables while your sausage browns, then cook until everything is browned and crispy. It’s all made in one skillet, so you only need a knife, a cutting board, a skillet, and a spoon or spatula. Breakfast (or dinner) doesn’t get much easier than that. If your allergies allow, this hash is delicious topped with a sunny side up egg (it obviously will not be Top 9 allergen free if you do this). I can eat runny eggs but my husband cannot, and this dish tastes great both ways!
Don’t be intimidated by the list of seasonings in this hash. If you don’t have something on the list, just leave it out! The mix of savory and sweet is what’s important. You could use Italian seasoning as a substitute for the herbs (although the flavor profile will be slightly different), and you could use plain ground cinnamon instead of the pumpkin pie spice. Play around with it! My rule is to always start with a small amount and see how you like it. You can always increase spice, but it’s pretty hard to take it away.
Make Autumn Breakfast Hash Allergy-Friendly for You!
As written, this recipe (depending on your sausage brand) is top 9 allergen free, gluten free, dairy free, and garlic free. Adding an egg on top is completely optional…just because it’s in the photo doesn’t mean you have to use it! Again, adding an egg on top means that this dish is no longer Top 9 allergen free. In our house, we can (for the most part) be around each other’s allergens without reacting, but only you know your household and if this is possible for you!
We use Al Fresco brand Sweet Apple Chicken sausages in this recipe because as of writing this post they are safe for our family. I actually wrote to the company years ago to verify that they were garlic free, and our son does well with them. What is safe for us though may not be safe for you! Always remember to check your labels, because ingredients can change frequently.
If you try this autumn breakfast hash, let me know how you like it! Leave a comment below, or share your creations on social media with the hashtag #coffeetableeats.
Autumn Breakfast Hash
Fall vegetables and crispy chicken sausage combine with warm spices in this delicious and easy breakfast hash! It's gluten free, dairy free, garlic free, and Top 9 allergen free so your entire family can indulge.
Ingredients
- 12 oz. (4 links) apple chicken sausage links, sliced into bite-sized pieces
- 1 small onion, diced (optional)
- 1 Tbsp. olive oil, divided
- 2 Tbsp. water
- 2 medium sweet potatoes, peeled and diced
- 3 large russet potatoes, peeled and diced
- 1/2 tsp. kosher salt
- 1/2 tsp. dried rosemary leaves
- 1/4 tsp. dried thyme leaves
- 1/4 tsp. dried rubbed sage
- 1/4 tsp. dried marjoram
- 1/4 tsp. ground black pepper
- 1/4 tsp. pumpkin pie spice
- 1 tart apple, diced(and peeled if desired)
Instructions
- Heat a large skillet over medium high heat. When the skillet is hot, add 1 tsp. of olive oil, the sliced chicken sausages, and the diced onion (if using). Saute 5-6 minutes until the sausages are browned and cooked through, stirring as needed to prevent sticking and burning.
- Remove the sausages and onion from the skillet. Add the water and remaining 2 tsp of olive oil to the pan. Add the sweet potatoes and russet potatoes then sprinkle all of the seasonings (kosher salt through pumpkin pie spice) on top. Place a lid on the pan and cook for about 4-5 minutes or until the potatoes are softened. Remove the lid and cook for an additional 5-8 minutes or until the potatoes are browned and crispy.
- Return the sausage and onion to the pan along with the diced apple. Stir to combine and cook for an additional 1-2 minutes or until the apples are warmed through and slightly softened.
Notes
- We use the Al Fresco brand chicken apple sausages. As of writing this recipe, they are gluten free, dairy free, and garlic free. Always remember to check ingredient labels to make sure products are safe for you. Any type of sweet chicken sausage or Italian sausage will work in this dish.
- Don't be intimidated by the spice list! If there is something on this list you don't have, simply leave it out. You could easily substitute 1 tsp. Italian seasoning for the rosemary, thyme, sage, and marjoram, but the flavor profile will be slightly different. The pumpkin pie spice can be subbed with plain ground cinnamon if needed.
Nutrition Information:
Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 456Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 729mgCarbohydrates: 56gFiber: 6gSugar: 14gProtein: 26gNutrition facts may vary based on the ingredients, swaps, and products used.