Farmers Market Hash with Baked Eggs


Start your morning right with farmers Market hash loaded with crispy red potatoes, spicy poblanos, creamy eggplant, earthy mushrooms, and turkey sausage!

Farmers Market Hash with Sausage and Eggs-2

I’m lucky enough to live in an area with several farmers markets that stay open all year, but after months where there it seemed like only apples and squash were available, it’s so nice to see a  wider variety of vegetables become available again! We’ve gotten back into the habit of going every Saturday morning and picking up whatever looks delicious. On Sunday morning, I figure out how I can incorporate what I bought into our meals for the week.

Last week, I roasted radishes in coconut oil, turned kale into smoothies, and made garlic scape-pistachio pesto that I swirled into chilled carrot soup. This week, I turned my haul into a gorgeous hash for Sunday brunch.

I started by browning some Jones Dairy Farm turkey sausage, then I added red potatoes, poblano peppers, eggplant, and mushrooms. The flavors come together beautifully in just a few minutes on the stove, and I love the way the creamy eggplant and earthy mushrooms break up the starchiness of the potatoes. Topped off with a few baked eggs, farmers market hash is a great way to start your day off on the right foot! (It’s also a fabulous breakfast-for-dinner!)

What’s your favorite breakfast? Jones is hosting it’s second annual Rise, Sizzle & Shine contest, and your recipe could win you a $2,000 VISA giftcard! Enter on the Jones Dairy Farm website by August 15 for a chance to win.

Farmers Market Hash // @HealthyDelish

Farmers Market Hash with Baked Eggs

Farmers Market Hash with Baked Eggs

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 8 ounces Jones Dairy Farm little turkey sausage
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 2 pounds small red potatoes, diced
  • 1 poblano pepper, diced
  • 1/2 red bell pepper, diced
  • 1 pint mushrooms, diced
  • 1 medium eggplant, diced (about 4 cups)
  • 1 cup water
  • 1/2 cup kale, chopped
  • 6 eggs


  1. Remove the sausage from the casings. Crumble it into a large, oven-safe pan (preferably cast iron) set over medium-high heat. Cook, stirring occasionally until the sausage is golden brown and cooked through – about 8 minutes. Transfer the sausage to a plate.
  2. Return the pan to the stove and reduce the heat to medium. Add the onion and garlic; cook 1-2 minutes. Add the potatoes, poblano, and red pepper; cook until the potatoes are browned and crispy – about 10 minutes. Stir in the eggplant, mushrooms, and water. Cook for 10 minutes, or until the water is evaporated and the vegetables are cooked soft. Stir in the kale.
  3. Meanwhile, heat the oven to 400ºF.
  4. Crack the eggs onto the hash (At this point, you can divide the hash between six ramekins to make individual portions.) Bake 10-12 minutes, or until the whites are completely set.
Nutrition Information

Amount Per Serving Calories 267Total Fat 7.9gFiber 6gProtein 17.1g

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I created this recipe for my client, Jones Dairy Farm. All opinions are my own. Thank you for supporting the companies that help keep me inspired in the kitchen!

By on June 24th, 2014

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook.

More posts by this author.

17 thoughts on “Farmers Market Hash with Baked Eggs”

  1. Our Farmer’s market stays open about 2/3 of the year. But we have an indoor one that is almost a farmer’s market that is open year round. I love hash and I love eggs. This is a wonderful way to enjoy them in one fell swoop!

  2. I’m so excited that there are finally vegetables that aren’t salad greens at the Farmers’ Market. I came home with a huge haul last week!


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