This hash recipe is quick, easy and healthy! Zucchini and onions are used in place of potatoes and goat cheese adds some major creaminess!

Do you ever go to restaurants, order delicious dishes and then try to re-create them at home… This is what happened with this hash recipe and I have to say, I am quite happy with the result.

What is a Breakfast Hash?
Your typical breakfast hash will have in it diced potatoes and other vegetables, such as onions and bell peppers. It’s then fried and served with eggs and your favorite morning pork product. Most people sautee the vegetables and cook the eggs how they like them (sunny-side up or over easy seem to be most associated with a hash). Cheese is a popular addition, as is toast. The great thing about this dish is that it can be personalized to the diner so no two hashes ever need to be the same.

What Makes This Hash Healthy?
This hash isn’t the most traditional because it is missing the main ingredient of a hash: potatoes. But, since there is zucchini and goat cheese (sidenote: Remember the zucchini and goat cheese baked avocados? Best. Combo. Ever) you don’t need potatoes.
Using goat cheese in a hash makes it ca-ray-zay creamy you guys. AND, remember the zucchini noodles with everything pesto and fried eggs? Runny yolks and zucchini noodles were just MADE for each other. Add some chicken sausage and you have pure love.

INGREDIENTS
- 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 eggs
- 2 oz herbed goat cheese
- balsamic vinegar, for drizzling

INSTRUCTIONS
- 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.

how to store breakfast hash
Transfer the cooled-down hash to an airtight container and place it in the refrigerator. There it should last 3-4 days.
You can also freeze the hash for up to 4 months. To reheat, thaw the hash in the refrigerator overnight and then cook in a skillet over medium heat until it is warmed through.


Ingredients
- 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 Eggs
- 2 oz Herbed goat cheese
- Balsamic Vinegar for drizzling
Instructions
- 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more breakfast ideas?

Bacon, Avocado and Tomato Egg Wraps

Bacon and Egg Mexican Carrot Fritters

Nicole ~ Cooking for Keeps says
Ugh I’m always so torn about trying new things at restaurants! On one hand, I don’t want to be boring, but on the other, I don’t want to be disappointed! Love this hash!!
Taylor Kiser says
Right?! #firstworldproblems!
Thanks friend, and I am glad you understand the dilemma!
Cailee @ http://hellohealthyeating.com says
YUM! I love love LOVE eggs for breakfast because I feel like they fill me up and fuel me for the rest of the day! They’re so great 🙂 And this recipe looks so delicious and healthy as well!! YUM 🙂
Taylor Kiser says
An egg a day keeps the doctor away…or something 😉
Thanks so much Cailee! 😀
Julie @ Julie's Eats & Treats says
What a fabulous way to use up all the zucchini that is going to be coming out of my garden! And I’m sure this beat the restaurants version hands down 🙂
Taylor Kiser says
Thanks for the vote of confidence girl! You would totally love this! 😀
Danae @ Recipe Runner says
Love this hash Taylor! Goat cheese is the best, love that creaminess it gives food. Don’t even get me started on the runny egg, YUM!
Taylor Kiser says
Right?! I think I could it on everything! And runny eggs? That’s life right there.
Thanks lady! I hope you have a great weekend!
Jodee Weiland says
This looks great! Using zucchini and goat cheese with eggs sounds delicious to me…thanks for sharing!
Taylor Kiser says
It is a great combo! Thanks for the love Jodee! 😀
Karly says
My family would go crazy for this breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
Taylor Kiser says
Thanks Karly!! 😀
Ann from Sumptuous Spoonfuls says
I’m in love with your idea! (and I have discovered that most of the time, the food I make at home IS better than the restaurants anyway) … and this hash looks fabulous. Except I would want potatoes in there too. I’m going to the kitchen to make me some hash for breakfast, like right now. 😉
Taylor Kiser says
Yes, it is better isn’ it?!
Haha, I like the way you think! Let me know how it goes, potatoes or not 😉
Catrin says
Awesome, read the tip to cook longer with the flour and made it with maple sausage. Easiest I have ever made and came out perfect. Will never make it any other way. 
Taylor Kiser says
I am so happy to hear this! Thank you for sharing!
Joanna says
Good Morning! I wanted to try making this recipe, but the link to WholeYum doesn’t work anymore. I’m not sure if there is an error, or maybe they don;t have the post up anymore. Is there anywhere else I can find this recipe?
Thanks!
Taylor Kiser says
Hi there! I don’t believe they have the post up anymore and I unfortunately no longer have it written down as this is very old. I am SO SORRY!