*I used a gluten-free Italian sausage when I made this hash, but you can use whatever variety you prefer.
**Kosher salt is coarser than standard table salt. If you are using a finer salt, be sure to reduce the amount slightly. I also season the vegetables with salt throughout the cooking process as I have found this creates a greater depth of flavor.
***Eggs baked in the oven seem to look more under-cooked than they actually are. In the past, I have been tempted to leave them in longer based on how they looked and I ended up with overdone egg yolks.
Calories: 301kcal Fat: 16.7g Protein: 13.7g Carbs: 24.6g
Cholesterol: 186mg Fiber: 4.2g Sugars: 8.3g