Sausage & Veggie Hash with Poached Eggs

Only 4 more days left in the 21 Day Sugar Detox!!! There are sweet potatoes somewhere out there just calling my name I know it! I’m already working on my meal plan for next week. 🙂 As hard as it has been at times, I really have been feeling good and I’m planning on doing more than one detox throughout the year. I realized how much I rely on fruits and other allowed Paleo carbs and I think it’s been good for me to see that I can make it through the day with less sugar and feel great.

This past weekend we took a little vacay to Kansas City to see my sister speak at a Communication Conference. We had a great time and I had a really good meal at this Irish pub. It was extremely difficult to pass up the happy hour wine and the homemade chips with blue cheese bacon dipping sauce, but I did it. I had a piece of roasted pork with a pan sauce and veggies. Delicious!

Then we headed to Lee’s Summit to visit Joe’s sister and visited the Farmer’s Market there. They didn’t have any veggies yet (too early in the season) but we picked up some delicious ribeye steaks from the local beef guy and I also bought some local lamb sausage which inspired this recipe.

I’ve been wanting to make poached eggs for a really long time but have always been scared (just one of those things). On our way back from K.C. I was reading through my newest Rachel Ray magazine and there just happened to be a a recipe for poached eggs! I can honestly say I succeeded on the first try…that doesn’t always happen.

I cooked the mushrooms separately because Joe isn’t a huge fan, but you could cook them with the other veggies if you’d like. We just ate this for dinner and I’m already looking forward to having it for breakfast tomorrow. Enjoy!

Sausage & Veggie Hash with Poached Eggs

Serves 4
Prep time 30 minutes
Dietary Gluten Free
Meal type Breakfast
Yummy poached eggs are the perfect topper for this hash with sausage, zucchini, bell peppers and mushrooms.


  • 2 eggs
  • 1/2 tablespoon apple cider vinegar
  • 1lb breakfast sausage
  • 2 small zucchini (chopped)
  • 1 red bell pepper (chopped)
  • 1 yellow bell pepper (chopped)
  • 8oz mushrooms (sliced)
  • Dried rosemary
  • Salt/pepper
  • Coconut oil


Step 1
For the eggs bring about 2 quarts of water to boil in a sauce pan along with the vinegar and a little salt. Lower temperature to a simmer and add eggs one at a time (I cooked each one individually). Cook for about 3-5 minutes until desired doneness. Remove with a slotted spoon to a paper towel-lined plate to drain. Keep warm.
Step 2
For the hash, heat a large pan over medium-high heat and add the sausage. Break up with a spoon. Once almost cooked through, add chopped bell peppers, zucchini and mushrooms. Continue to cook, stirring until veggies are done about 7-10 minutes. Season with rosemary, salt and pepper.
Step 3
Serve poached eggs over the hash and eat up!
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