This hash recipe is quick, easy and healthy! Zucchini and onions are used in place of potatoes and goat cheese adds creaminess!
1/2 Tbsp Olive Oil
1 Tbsp Garlic, minced
1 Large zucchini, sliced (about 2 cups)
1 Small onion, roughly chopped (about 1 cup)
Pinch of salt/pepper
2 Italian Style Chicken sausage links, sliced (I like Johnsonville 3 cheese Italian)
1/2 Cup Reduced-fat or fat-free Feta cheese
2 oz Herbed goat cheese
Balsamic Vinegar, for drizzling
Preheat your oven to 400 degrees.
Heat the olive oil in a large pan on medium/high heat. Sautee the garlic, zucchini, onion and a pinch of salt and pepper until the vegetables are lightly browned and soft.
Turn down the heat to medium and add in the sliced chicken sausage, continuing to cook until the sausage is lightly browned.
Stir in the feta cheese, making sure it gets spread evenly among the veggies/sausage.
Push aside the veggies, making two wells in the mixture, and crack an egg into each. Sprinkle with a little salt and pepper.
Cover the pan with a lid and pop it in the oven until the egg is cooked to your desired level of done-ness.
Divide the hash among 2 plates and crumble goat cheese over top.
Drizzle with balsamic vinegar and serve.