Hearty Slow-Cooker Breakfast Hash

• 8 to 10 frozen fully cooked breakfast sausage links
• 4 cups diced red potatoes (about 1-1/2 pounds)
• 4 medium carrots, diced
• 2 green onions, thinly sliced (white and pale green parts only)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon plus 2 teaspoons snipped fresh dill, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon coarsely ground pepper, divided
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons crumbled feta cheese
• 1 tablespoon butter
• 4 large eggs
• 2 tablespoons maple syrup

1. In a large skillet over medium heat, cook sausages, turning occasionally, until heated through, 8-9 minutes. Combine next five ingredients in a 3-qt. slow cooker. Add 1 tablespoon dill, kosher salt, 1/4 teaspoon pepper and red pepper flakes. Arrange sausages on top of vegetable mixture. Cook, covered, on low until vegetables are tender, 5-6 hours. Transfer vegetables to a serving platter; sprinkle with feta cheese. Top with sausages.
2. Meanwhile, in a large skillet, heat butter over medium heat. Add eggs; cook to desired doneness. Arrange eggs over vegetables. Sprinkle with remaining dill and pepper; drizzle with maple syrup.

sausage links, red potatoes, carrots, green onions, extra virgin olive oil, red wine vinegar, fresh dill, kosher salt, ground pepper, red pepper, feta cheese, butter, eggs, maple syrup

Taken from www.tasteofhome.com/recipes/hearty-slow-cooker-breakfast-hash/ (may not work)