Slow Cooker Breakfast Hash

Slow Cooker Breakfast Hash

8 to 10 frozen fully cooked sausage links or your favorite cooked frozen sausage

4 cups diced red potatoes (about 1-1/2 pounds)

4 medium carrots, diced

2 green onions, thinly sliced (white and pale green parts only)

2 tablespoons Watkins Grapeseed Oil, Original Flavor

1 tablespoon red wine vinegar

1 tablespoon plus 2 teaspoons snipped fresh dill, divided

1 teaspoon kosher salt

1/2 teaspoon Watkins Four Peppercorn Blend, ground

1/4 teaspoon Watkins Crushed Red Pepper Flakes

Watkins Black Pepper, to taste

2 tablespoons crumbled feta cheese

1 tablespoon butter

4 large eggs

2 tablespoons maple syrup

In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, ground peppercorn blend and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.

Meanwhile, in a large skillet, heat butter over medium heat. Break eggs, one at a time, into a small bowl; slip into skillet. Reduce heat to low; cook slowly until whites are completely set. For sunny-side up eggs, cover pan and cook until yolks thicken, but are not hard. Arrange eggs over vegetables. Sprinkle with remaining dill, Pepper to taste; drizzle with maple syrup. Yield: 4 servings.

Try This:

Drop everything into the slow cooker before going to bed for a wonderful wake up breakfast aroma.  Or mix it up before heading to work so it's ready when you get home.

For a different twist, substitute any fully cooked favorite breakfast meat.  For super hungry breakfast eaters, use a variety of meats!

TIP:  Empty coffee cans make perfect storage or transporting containers for cookies.  Also, recycle containers from Watkins Soups Mixes for storage.

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