Start your morning with bold flavor using Lesley Elizabeth’s Wicked Good Salt! This easy Slow Cooker Breakfast Hash features breakfast sausage, red potatoes, carrots, green onions, and our signature Wicked Good Salt for a warm, savory brunch dish. Perfect for weekend mornings or meal prepping ahead, this hearty slow cooker recipe brings comforting flavor with minimal effort.
Slow Cooker Breakfast Hash with Wicked Good Salt
Serves: 4–6
Ingredients:
- 8 to 10 frozen fully cooked breakfast sausage links
- 4 cups diced red potatoes (about 1½ lbs.)
- 4 medium carrots, diced
- 2 green onions, thinly sliced (white and pale green parts)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon Wicked Good Salt
- ½ teaspoon coarsely ground pepper, divided
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons crumbled feta cheese
- 1 tablespoon butter
- 4 large eggs
- 2 tablespoons maple syrup
Instructions:
- In a skillet over medium heat, cook sausage links, turning occasionally, until heated through (about 8–9 minutes).
- Meanwhile, in a 3-qt. slow cooker, combine diced potatoes, carrots, green onions, olive oil, red wine vinegar, Wicked Good Salt, ¼ tsp black pepper, and red pepper flakes. Stir to coat evenly.
- Arrange cooked sausage links over the vegetable mixture. Cover and cook on low for 5–6 hours or until vegetables are tender.
- Transfer hash mixture to a serving platter. Sprinkle with crumbled feta cheese and top with sausages.
- While hash rests, heat butter in a skillet over medium heat. Crack in eggs and cook to desired doneness.
- Place eggs on top of the hash and drizzle everything with maple syrup. Finish with a final sprinkle of ground pepper if desired.
Serving Tip:
Pair this breakfast hash with crusty toast or avocado slices for a filling, flavorful start to your day. You can also substitute the sausage with veggie sausage or bacon for variation.
Explore more flavorful recipes made with Lesley Elizabeth infused spices, sugars, and oils.