Farmers, Ranchers, and spectators alike can start off their State-Fair day with a hearty breakfast (even if they’re avoiding certain allergens). Thanks to AgVantage Naturals for inspiring this crazy good breakfast hash made with their Home-Style Gravy mix!
Sausage, Bell Pepper, and Mushroom Breakfast Hash with Gravy
2-3 Tbs. olive oil, divided use
1 lb. Yukon Gold potatoes, sliced into 1/2” cubes
kosher salt and freshly ground black pepper
1 lb. kielbasa, sliced into coins
1 green bell pepper,seeds and membranes removed, diced
1/2 red onion, thinly sliced
8 oz. sliced button or baby Bella mushrooms
2-3 cloves garlic, crushed
1 cup fresh baby spinach, loosely packed
1 batch Ag-Vantage Southern-Style or Home-Style Gravy, made according to package directions
Preheat a large heavy-bottomed skillet over medium-high heat, then add a good swish of olive oil.
When oil is hit, add potatoes. Season generously with salt and pepper then saute, flipping only occasionally with a spatula, letting potatoes get browned, crispy and fork-tender, 12-14 minutes Remove potatoes to a plate and reserve.
Turn heat to high; add another good swish of oil to the skillet. Stir in sausage, peppers, onions, and mushrooms; season lightly with salt and pepper and saute 10-12 minutes, until vegetables begin to soften. Add garlic and spinach, continuing to sauté for an additional minute. Spoon reserved potatoes back into the skillet; stir to combine. Serve hash topped with gravy.