This is the first recipe in our Holiday Brunch Series sponsored by Whole Foods!
This Italian Sausage Breakfast Hash is hearty, easy to make, and filled with festive holiday colors making it the perfect main course to serve at a holiday brunch.
Personally I enjoy hosting holiday get togethers, but I don’t enjoy the added expense of accounting for mishaps in the kitchen or dealing with unreliable ingredients. With a little bit of menu planning, you can have something on the table for everyone to enjoy without having to stress and do a last minute run to the grocery store.
Hosting a holiday meal doesn’t have to be stressful with a bit of extra planning and luckily, Whole Foods has you covered! If you’re local to Portland, the downtown (Pearl) store is the absolute best because it’s stocked with anything you could possibly want, all of which is fresh and super high quality. The staff will even provide grocery store tours if you have food allergies or questions about the products that you’d like expert insight into, simply call ahead to reserve time!
If you’re shopping at Whole Foods, you have the added benefit of knowing that everything is guaranteed to meet really strict quality standards (which you can read about here), so you can confidently serve your guests the best meal.
All of the ingredients in this Italian Sausage Breakfast Hash recipe were from Whole Foods and budget-friendly! I mostly shopped their 365 brand (with a few exceptions, like the almond and arrowroot flours), because I know I can rely on the quality and the price is right for my budget.
When menu planning for holiday brunch, here are a few basic elements to include:
- Savory: Frittatas, breakfast casseroles, and hashes are easy to throw together and feed a large crowd. A lot of the prep can be done ahead of time too, including chopping veggies, dicing potatoes, and browning the meat, if you’re short on time.
- Sweet: Fresh fruit or a naturally sweetened pastry, such as scones, muffins, and breads, are a great addition to the table. The treats pair great with coffee or tea and are a more fun alternative to breads or bagels.
- Sides: Roasted potatoes, roasted veggies, and sliced fresh fruit are all great options to include as sides. If anyone at the table prefers not to eat meat, this will ensure they have something to eat if the main course includes bacon (because let’s be honest, it probably should).
- Beverages: Coffee with one or two creamer options (half & half and a non-dairy option, such as coconut milk, will accommodate all diet types) is a must-have. Tea for non-coffee drinkers and plenty of water are also essential to have on hand. Depending on the crowd, fresh fruit juice mimosas might be in order too! Hey, it’s the holidays after all.
Stay tuned for part two of the Holiday Brunch Series, coming to the blog tomorrow!
- 1-lb mild Italian pork sausage (ground or removed from casing)
- 1 tbsp butter
- 1 large white sweet potato, chopped
- 1/2 white onion, chopped
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1 red bell pepper, chopped
- 3 cups dino kale, finely chopped
- Optional: eggs to serve on top
- Add 1 tbsp butter to a large saucepan over medium heat.
- When the pan is hot, add the ground sausage. Use a spatula to break the meat into crumbles.
- Cook the sausage until browned (8-10 minutes).
- When the sausage is done, use a slotted spoon to remove from the pan. Make sure to leave any grease behind, as this will be used to cook the potatoes and veggies.
- Set the sausage aside in a bowl.
- Keep the pan on medium heat and add the diced onions and chopped potatoes. Add in the garlic powder and sea salt. Cook for 15 minutes, stirring every 2 minutes or so to ensure the potatoes are cooked on all sides.
- Once the potatoes start to soften, add in the chopped red bell pepper. Cook for an additional 3-4 minutes.
- Add the chopped kale and cook for 1-2 minutes, until the kale starts to reduce.
- Add the meat back to the pan and mix everything together. Taste and add additional sea salt if desired.
- If serving with over easy eggs on top, remove the meat and veggies from the pan to use it for the eggs. Add 1/2 tbsp of butter or cooking fat. Add eggs one at a time to the pan, being careful not to overcrowd it. Cook for 5-6 minutes, until the whites are stiff but the yolks are still runny.
- Portion out the meat and veggies with an over easy egg (or two) on top. Serve warm.
More savory brunch recipes!