Brussel Sprout, Potato & Chicken Sausage Hash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • ½ white onion
  • 1 medium potato (about 12 ounces)
  • 2 chicken sausages
  • 1 pound brussel sprouts
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 3-6 eggs (see notes)
Instructions
  1. Chop the potato and onion into very small chunks. Cook on medium-high heat in a large skillet with enough oil to avoid sticking for about 10 minutes.
  2. While that is cooking, sautee and cook chicken sausages chopped into small slices in a separate pan.
  3. Shred brussels sprouts using a large knife or the shredding blade on the food processor.
  4. Once the potato is cooked through and browning, add the cooked chicken sausage, shredded brussel sprouts, garlic powder, salt and pepper. Sautee on medium for 5 minutes or so until softened and beginning to brown a bit.
  5. Create several depressions in the pan to crack eggs into. Cover the pan and allow the eggs to cook for 8 minutes - checking a bit before and allowing them to continue cooking until the whites are firm and the yolks are to your liking.
Notes
Pictured is 3 eggs- crack up to 6 depending on how many servings will be eaten immediately (I prefer to add freshly fried eggs to the leftovers so I only added 3 eggs to my hash).
Nutrition Information
Calories: 202 Fat: 9 Carbohydrates: 15 Protein: 16
Recipe by Uproot Kitchen at https://uprootkitchen.com/2014/06/02/brussel-sprout-hash/