sausage and summer veggie hash with fried eggs
sausage and summer veggie hash with fried eggs with olive oil, baby red potatoes, chicken sausage, asparagus, red pepper, medium zucchini, onion powder, garlic powder, chopped parsley, salt, pepper, large eggs, butter
olive oil, baby red potatoes, chicken sausage, asparagus, red pepper, medium zucchini, onion powder, garlic powder, chopped parsley, salt, pepper, large eggs, butter
- 3.0 tablespoon olive oil
 - 1.0 pound baby red potatoes
 - 3.0 chicken sausage
 - 1.0 cup asparagus
 - 1.0 red pepper
 - 1.0 medium zucchini
 - 0.5 teaspoon onion powder
 - 0.5 teaspoon garlic powder
 - 2.0 tablespoon chopped parsley
 - salt
 - pepper
 - 4.0 large eggs
 - 2.0 tablespoon butter

- heat 2 tablespoons olive oil on medium heat in a large frying pan.
 - add potatoes and cook for about 10 minutes.
 - reduce heat to low and cook with a lid on for about another 15 minutes, stirring the potatoes occasionally to prevent them from sticking.
 - place the potatoes aside in a large bowl.
 - add the remaining 1 tablespoon of oil to the skillet and saute the sausage on medium heat for about 15 minutes.
 - remove the sausage from the pan and slice into bite size pieces.
 - put the sausage back into the pan along with the asparagus and red pepper.
 - cook on medium heat for about 10 minutes or until veggies start to wilt.
 - add zucchini and cook for another 5 minutes.
 - add the cooked potatoes to the pan.
 - sprinkle the pan with onion powder, garlic powder and parsley.
 - stir well and cook on low until everything is totally cooked.
 - add salt and pepper to taste.
 - in the final minutes of cooking the hash skillet, heat the kitchenaid freestanding double oven range with even heat convection on medium high heat.
 - add half the butter to the griddle.
 - break the eggs and cook two at a time on the griddle.
 - finish cooking on low heat for a few minutes each or until desired doneness.
 - flip over if desired.
 - serve the eggs on top of the hash and garnish with chopped parsley.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 tablespoon olive oil
- 1.0 pound baby red potatoes
- 3.0 chicken sausage
- 1.0 cup asparagus
- 1.0 red pepper
- 1.0 medium zucchini
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2.0 tablespoon chopped parsley
- salt
- pepper
- 4.0 large eggs
- 2.0 tablespoon butter

 ### Assistant: The ingredients you'll need are:
- 3.0 tablespoon olive oil
- 1.0 pound baby red potatoes
- 3.0 chicken sausage
- 1.0 cup asparagus
- 1.0 red pepper
- 1.0 medium zucchini
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2.0 tablespoon chopped parsley
- salt
- pepper
- 4.0 large eggs
- 2.0 tablespoon butter


You can follows these steps to make the recipe:
- heat 2 tablespoons olive oil on medium heat in a large frying pan.
- add potatoes and cook for about 10 minutes.
- reduce heat to low and cook with a lid on for about another 15 minutes, stirring the potatoes occasionally to prevent them from sticking.
- place the potatoes aside in a large bowl.
- add the remaining 1 tablespoon of oil to the skillet and saute the sausage on medium heat for about 15 minutes.
- remove the sausage from the pan and slice into bite size pieces.
- put the sausage back into the pan along with the asparagus and red pepper.
- cook on medium heat for about 10 minutes or until veggies start to wilt.
- add zucchini and cook for another 5 minutes.
- add the cooked potatoes to the pan.
- sprinkle the pan with onion powder, garlic powder and parsley.
- stir well and cook on low until everything is totally cooked.
- add salt and pepper to taste.
- in the final minutes of cooking the hash skillet, heat the kitchenaid freestanding double oven range with even heat convection on medium high heat.
- add half the butter to the griddle.
- break the eggs and cook two at a time on the griddle.
- finish cooking on low heat for a few minutes each or until desired doneness.
- flip over if desired.
- serve the eggs on top of the hash and garnish with chopped parsley.
- .

