This Eggplant Pepper Mushroom Turkey Sausage Hash is great served as a bed for a poached egg or in an egg omelet. It makes for a hearty breakfast or brunch.
My kids love to sleep in, so most weekends, I end up digging through my refrigerator and freezer to see what I can conjure up for a hearty breakfast or brunch.
This past weekend, I dug up a Trader Joe’s turkey kielbasa sausage link from my freezer that had been left from one of my husband’s softball barbecues earlier in the summer. As I looked through my refrigerator, I found a lone eggplant, a red bell pepper, some onions from my CSA Box, and a pack of cremini mushrooms.
Hash is a great way to use all up the bits and pieces of vegetables and leftover meats. Although I didn’t have any potatoes which might be found in a typical hash, the eggplant provided some nice bulk to this hash. So, I guess this might qualify as a low carb breakfast hash.
I enjoyed my hash with a poached egg on top. For the boys, I made a giant omelet with this Eggplant Pepper Mushroom Turkey Sausage Hash tucked inside along with some cheddar cheese. Served with fresh strawberries and orange juice, brunch was served.
More Hearty Breakfast and Brunch Ideas:
Huevos Rancheros Breakfast Tacos
Strawberry Banana French Toast Casserole
Muesli Pancakes
Fluffy Omelet with Broccoli and Cheddar Cheese
Mini Frittatas with Ham and Cheese
Asian Fusion Frittata
Burmese Fried Rice with Green Peas and Shallot
Asian Inspired Savory Oatmeal
Baked Avocado and Egg with Miso Butter
Today, I’m participating in Food Network’s Summer Fest where Eggplant is being featured this week. Please be sure to check out what my fellow foodie friends made:
Feed Me Phoebe: Grilled Eggplant with Sumac, Capers and Mint
Jeanette’s Healthy Living: Eggplant Pepper Mushroom Turkey Sausage Hash
Chez Us: Baba Ghanoush
Taste With The Eyes: Cold Soba Noodles with Eggplant and Mango
Napa Farmhouse 1885: Eggplant Fritter Burgers with Sriracha Chili Mayo
Red or Green: Roasted Eggplant and Tomato Pasta with Spicy Carrot Top/Basil Pesto
Weelicious: Eggplant Parmesan Sticks
Devour: 5 Takes on Grilled Eggplant
The Sensitive Epicure: Szechwan Eggplant
Domesticate Me: Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette
And Love It Too: Roasted Garlic Baba Ganouj
FN Dish: Eggplant, No Forks Necessary
Eggplant Pepper Mushroom Turkey Sausage Hash
Ingredients
- 2 tablespoons olive oil
- 1 eggplant diced
- 1 turkey kielbasa sausage
- 2 garlic cloves minced
- 1 large onion chopped
- 8 mushrooms chopped
- 1 red bell pepper chopped
Instructions
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Heat 1 tablespoon olive oil in large skillet. Add diced eggplant and cook until browned on all sides. Remove. Add remaining tablespoon of oil to skillet. Add sausage, garlic, onion, mushrooms, and red bell pepper to pan. Saute until nicely browned. Return eggplant to skillet.
This looks great to me!
Thanks Kalyn – hash is such a great way to use up all the summer vegetables. Hope you’re having a nice relaxing summer!
I love that the eggplant takes the place of the potato (even if it wasn’t intentional). I am in love with eggplant these days and since I finally got my husband on board (he used to loathe it, but now loves it, yeah for me) we’re enjoying it regularly. I’ve sure this will be gracing our breakfast table soon. Our kinda of breakfast/brunch in every way!
France, so many of my meals turn into something completely different from what I intend, depending on what’s in my refrigerator. Hope you’re well!
sounds and looks delicious! and your poached egg is beautiful. mine always have some jagged edges. 🙂
I need to train my kids to sleep in on weekends once school starts. They are still sort of jet lagged now so they wake up by 8-9am (thank god). I’m a big eggplant fan and this for brunch sounds wonderful! It absorbs good juice from turkey sausages and I know it’s really delicious! And not to forget runny egg. 🙂 YUM!
I’ve been making a lot of brunches this summer because my boys like to sleep in. Hashes are such a great way to use up all the bits and pieces in my refrigerator and the boys really enjoy it.
Wow, this sounds and looks so comforting. And that egg looks perfectly poached. I need to learn how to do that. My poached eggs always look like they’ve been through a war!
Funny, but I find poaching eggs so easy. I just boil some water, turn it to low (I have a gas stove so the temperature drops quicker than on an electric stove), break the egg in and cook for ~ 2 minutes. The key is to make sure the water is barely simmering.
I love a good breakfast hash! All that runny yolk all over those veggies sounds fabulous.
Joanne – me too! I’m going to look through my fridge right now and get some on the stove…just about time for the boys to wake up.
I love how you pulled this all together at the last minute! I’ve been eating more eggplant than usual this summer, so this looks perfect. I think my kids would enjoy the omelette idea too-yum!
Thanks EA – I’m always trying to use up all the vegetables in my refrigerator before they go bad, and hash has become my easy way to do that 😉
Yum yum YUM! This looks delicious.
Thanks Jess – just made this again for brunch today – so easy and hearty.
An egg really takes a meal from great to out of this world, doesn’t it? Have made hash out of other veggies but never thought of using eggplant. Thanks for the recipe.
Oh how I love eggplant and absolutely love this combination with pepper, mushroom and turkey sausage. Bookmarked this one so I can make it soon. Thanks for sharing the recipe and the nice blog visit, Jeanette !
Thanks Betty Ann. I’ve been finding hash to be a great way to use summer vegetables and include veggies at breakfast time. Thanks for stopping by!
Oooh goodness! That looks incredibly delicious! I love to try new recipe and this one looks too good not to try. Already planning to try it this week Mmmmm!