Sausage and Carrot Hash with Poached Eggs

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A savory breakfast or brunch dish featuring caramelized carrots and smoky sausage, topped with perfectly poached eggs for a protein-rich start to your day. This American-inspired Whole30 recipe, ready in about 27 minutes, pairs ground pork sausage, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz ground pork sausage
• 3 cups carrots
• 2 tbsp olive oil
• 1/2 cup onion
• 2 cloves garlic
• 2 eggs
• 1 tbsp fresh dill
• 1/4 tsp salt

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Instructions

1. Step 1: Dice carrots into 1/2-inch cubes and finely chop onion. Heat olive oil in a large skillet over medium heat, add onions and sauté for 3 minutes until translucent.
2. Step 2: Add carrots and cook for 8 minutes, stirring occasionally, until edges are golden and tender. Stir in garlic and cook for 1 minute until fragrant.
3. Step 3: Add sausage to skillet, breaking it into small crumbles with a spoon, and cook for 5 minutes until browned and cooked through.
4. Step 4: Create two wells in the sausage-carrot mixture, crack one egg into each well, cover the skillet, and cook for 4 minutes until egg whites are set but yolks remain runny.
5. Step 5: Season with salt, sprinkle with fresh dill, and serve immediately.