Menu
Breakfast Hash Breakfast Hash
Hash Brown Breakfast Casserole Hash Brown Breakfast Casserole
Hearty Hash Brown Soup Hearty Hash Brown Soup
Hearty Hash Brown Dinner Hearty Hash Brown Dinner
Hash Brown Egg Breakfast Hash Brown Egg Breakfast
Camper's Breakfast Hash Camper's Breakfast Hash
All-in-One Slow-Cooker Breakfast All-in-One Slow-Cooker Breakfast
Cheesy Hash Brown Casserole Cheesy Hash Brown Casserole
Brunch Hash & Egg Bake Brunch Hash & Egg Bake
Quick Corned Beef Hash Quick Corned Beef Hash
Cheesy Hash Potato Casserole Cheesy Hash Potato Casserole
Slow-Cooked Big Breakfast Slow-Cooked Big Breakfast
Hearty Sausage 'n' Hash Browns Hearty Sausage 'n' Hash Browns
Hash Brown Casserole Hash Brown Casserole
Hash Brown Omelet Hash Brown Omelet
Hash Brown Egg Brunch Hash Brown Egg Brunch
Cheesy Hash Brown Bake Cheesy Hash Brown Bake
Corned Beef Hash and Eggs Corned Beef Hash and Eggs
Deluxe Hash Brown Casserole Deluxe Hash Brown Casserole
Chicken and Egg Hash Chicken and Egg Hash

Hearty Slow-Cooker Breakfast Hash

2 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 5 hours

Makes

4 servings

Updated: May. 07, 2022
This sweet and savory hash certainly won't leave you hungry—the sausage, veggies and eggs will fill you up. The hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia
Hearty Slow-Cooker Breakfast Hash
Hearty Slow-Cooker Breakfast Hash Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 8 to 10 frozen fully cooked breakfast sausage links
  • 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 extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon plus 2 teaspoons snipped fresh dill, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon butter
  • 4 large eggs
  • 2 tablespoons maple syrup

Directions

  1. In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next 5 ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper 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.
  2. Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.

Test Kitchen tips
  • Drop everything into the slow cooker insert and pop in the fridge before bedtime for a smooth-sailing breakfast in the morning. Or mix it up before heading to work so it's ready when you get home.
  • While there are many versions of hash across the globe, its origins can be traced back to 17th-century France. Since then, many countries have put their own spin on this staple.
  • For a different twist, substitute any fully cooked sausage.

    • Nutrition Facts

    1 serving: 446 calories, 25g fat (8g saturated fat), 212mg cholesterol, 911mg sodium, 42g carbohydrate (12g sugars, 5g fiber), 14g protein.