Please note: This recipe was submitted before our change to a whole-foods, plant-based diet.
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Low Sodium Sausage, Egg, & Cheese Hash Brown Skillet

AuthorcukebookRatingDifficultyBeginner

This simple yet filling breakfast has quickly become a favorite in our home. The secret to making this recipe is to mix up your own sausage from unseasoned ground pork. You can even make it ahead of time and keep it on hand to make this an even quicker breakfast. This low sodium sausage egg and cheese hash recipe can be fixed up in just about 30 minutes and is sure to be a family favorite.

Yields4 ServingsPrep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

 8 oz Pork, unseasoned & ground(if you can ask whether the meat has been brined or otherwise processed with salt, do)
 12 oz Hash browns, frozenCheck the sodium on the frozen hash browns, as it can vary widely. I use Western Family brand, which have no sodium.
 4 Eggs, large
 ½ tsp Thyme, ground
 ¼ tsp Rubbed sage
 ½ tsp Ground black pepper, fresh
 ½ tsp Red pepper flakes
 1 oz Sharp cheddar cheese, finely grated

Procedure

1

To make the sausage, combine the ground pork with thyme, sage, black pepper, and red pepper flakes in a medium bowl. Mix well with a spoon or your hands. Refrigerate until ready to use. (I have also frozen it at this stage, makes this an even easier breakfast.)

2

Heat a 10” to 12” nonstick skillet on medium heat. Cook the sausage until browned and cooked through, about 10 minutes. Drain the meat on a paper towel-lined plate. Set aside while you cook the hash browns.

3

Return the skillet to the warm burner. There should still be a tiny bit of fat from the sausage in the pan; leave just enough to coat the bottom. If you don’t have enough fat in the pan to coat the bottom, spray the pan with cooking spray. Place the potatoes in the pan and cook (without stirring) until the bottoms are nicely browned (about 8 minutes). Stir the potatoes and continue to cook for several minutes, or until nearly done.

4

Add the sausage to the skillet with the potatoes and stir. Using the back of a spoon, press four small wells in the hash browns (you will put your eggs in these wells).

5

Add one egg to each well. Cover and cook for about 5 minutes, or until nearly cooked (the eggs should still be jiggly). Sprinkle the cheese evenly across the eggs. Cover and cook for about 2-4 more minutes (two minutes should result in soft cooked eggs and 4 should result in firm eggs).

Nutrition Facts

Serving Size 1 egg & 1/4 of mixture

Servings 4


Amount Per Serving
Calories 330
% Daily Value *
Total Fat 19.2g30%
Saturated Fat 7.3g37%
Sodium 149.7mg7%
Total Carbohydrate 17.7g6%
Dietary Fiber 2g8%
Sugars .4g
Protein 19.6g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category, , CuisineCooking MethodDiet

Ingredients

 8 oz Pork, unseasoned & ground(if you can ask whether the meat has been brined or otherwise processed with salt, do)
 12 oz Hash browns, frozenCheck the sodium on the frozen hash browns, as it can vary widely. I use Western Family brand, which have no sodium.
 4 Eggs, large
 ½ tsp Thyme, ground
 ¼ tsp Rubbed sage
 ½ tsp Ground black pepper, fresh
 ½ tsp Red pepper flakes
 1 oz Sharp cheddar cheese, finely grated

Directions

1

To make the sausage, combine the ground pork with thyme, sage, black pepper, and red pepper flakes in a medium bowl. Mix well with a spoon or your hands. Refrigerate until ready to use. (I have also frozen it at this stage, makes this an even easier breakfast.)

2

Heat a 10” to 12” nonstick skillet on medium heat. Cook the sausage until browned and cooked through, about 10 minutes. Drain the meat on a paper towel-lined plate. Set aside while you cook the hash browns.

3

Return the skillet to the warm burner. There should still be a tiny bit of fat from the sausage in the pan; leave just enough to coat the bottom. If you don’t have enough fat in the pan to coat the bottom, spray the pan with cooking spray. Place the potatoes in the pan and cook (without stirring) until the bottoms are nicely browned (about 8 minutes). Stir the potatoes and continue to cook for several minutes, or until nearly done.

4

Add the sausage to the skillet with the potatoes and stir. Using the back of a spoon, press four small wells in the hash browns (you will put your eggs in these wells).

5

Add one egg to each well. Cover and cook for about 5 minutes, or until nearly cooked (the eggs should still be jiggly). Sprinkle the cheese evenly across the eggs. Cover and cook for about 2-4 more minutes (two minutes should result in soft cooked eggs and 4 should result in firm eggs).

Low Sodium Sausage, Egg, & Cheese Hash Brown Skillet

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