Spicy Sausage & Egg Hash

with Mushrooms, Goat Cheese & Fig Mayo

15 MIN

+$0.99/serving 4 Servings

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with Bacon

From the Test Kitchen

Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! For this quick hash, you'll nestle rich eggs in between bites of hot Italian sausage, potatoes, earthy mushrooms, and verdant spinach. You'll finish it off with a drizzle of fig mayo.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

660 Cals (est.)

fresh

ingredients

8 oz Applewood Smoked Uncured Bacon
4 Pasture-Raised Eggs
20 oz Cooked Russet Potatoes
½ lb Mushrooms
2 oz Goat Cheese
6 oz Baby Spinach
2 Tbsps Fig Spread
¼ cup Mayonnaise

step-by-step

instructions

Cook Along

1 Prepare your ingredients & start your dish

Wash and dry the fresh produce. Thinly slice the mushrooms. In a bowl, combine the fig spread, mayonnaise, and 2 teaspoons of water; season with salt and pepper. Medium dice the bacon. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced bacon. Cook, stirring frequently, 3 to 4 minutes, or until browned.

2 Add the vegetables

Add the sliced mushrooms and potatoes; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the spinach is wilted and the bacon is cooked through.

3 Finish the hash & serve your dish

Using a spoon, create 4 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top with the goat cheese (crumbling before adding). Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished hash drizzled with the fig mayo. Enjoy!