Ingredients

• 1 cup cubed Potatoes
• 1 tablespoon Olive Oil
• 1/2 small Onion, chopped (approx. 1/4 cup)
• 2/3 cup Red Pepper, thinly sliced
• 2 teaspoons Garlic, minced
• 3-4 links (approx. 70 grams each) Chicken Sausage, sliced (certified gluten-free if necessary)
• 1/8 teaspoon Black Pepper
• 1/2 cup reduced-fat shredded Cheddar Cheese
• 4 large Eggs
• For Garnish:
• 1 tablespoon Buffalo Wing Sauce (certified gluten-free if necessary)
• 1 stalk Green Onion, sliced

Directions

1. Heat your oven to 400°F.

2. Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.

3. In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.

4. Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.

5. Sprinkle the grated cheese on and stir to mix it into the potato mixture.

6. Make four wells in the hash and gently crack the eggs into them. Bake until the eggs are cooked as much as you like them-–runny eggs will take about 4-5 minutes.

7. Drizzle with buffalo sauce, sprinkle with diced green onion and serve.

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