This delicious breakfast meal highlights Manitoba bison sausage. It’s perfect for a weekend breakfast or brunch. 

Food Photography: BreeAnn Merritt Photography 

You will need… e10

1/4 small white onion diced 

1/2 large red pepper sliced 

10 baby potatoes 

1/2 cup low fat cheddar cheese 

2 eggs 

2 bison sausages sliced  

2 Tbsp canola 

2 cups of water 

1 tsp oregano 

salt and pepper to taste 

Prepare the Hash… 

In a small pot bring about 2 cups of water to a boil and add potatoes to cook.

In a small bowl crack eggs, add a pinch of salt and pepper, then scramble the eggs and set them aide. In a large frying pan add oil and bring it to a medium/high heat. Add onions and peppers and let cook for 1-2 minutes. Add sausage and cook for 1 minute (if you purchase Storsley Farms Ltd vacuum sealed sausages from the St. Norbert Farmers Market they are already cooked and only require reheating). 

Pour eggs over the vegetables and sausage. Stir while they cook. Once eggs are cooked, reduce the stove to low heat. Strain cooked potatoes (they should split or be tender when pieced with a  fork). Add potatoes and oregano to the pan, stir gently to combine. Top with cheese and allow remaining heat to melt it. 

Makes 2-3 servings