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Hearty Slow-Cooker Breakfast Hash

This sweet and savory hash certainly won't leave you hungry. The sausage, veggies and eggs fill you up, and the hint of maple syrup makes it all feel extra cozy. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    4 servings


  • 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


  • In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five 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.
  • 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.

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    Average Rating:
    • Klo
      Dec 5, 2020

      I actually created an account just to post this review. This is probably one of the grossest meals I've ever had. No e of the ingredients go together, they all clash. It even smells terrible. I managed to drown it with enough syrup to choke it down one plate full, and promptly threw out the rest.

    • Kymberly
      Oct 31, 2018

      One of our favorite breakfast for dinner recipes! So easy to make and the veggies with feta is simply irresistible. Thank you for sharing this recipe!