Hearty Sausage & Brussels Sprouts Hash with Fried Eggs

Hearty Sausage & Brussels Sprouts Hash with Fried Eggs ingredients

• 1 lb ground breakfast sausage
• 1.5 lbs Yukon Gold potatoes
• 1 lb Brussels sprouts
• 1 large yellow onion
• 2 cloves garlic
• 1 medium red bell pepper
• 2 tbsp olive oil
• 1 tbsp butter
• 0.5 tsp salt
• 0.25 tsp black pepper
• 4 large eggs
• 2 tbsp fresh parsley

How to make Hearty Sausage & Brussels Sprouts Hash with Fried Eggs

1. Prepare your vegetables: peel and dice the 1.5 lbs Yukon Gold potatoes into 1/2-inch cubes. Trim and quarter the 1 lb Brussels sprouts. Dice the 1 large yellow onion and 1 medium red bell pepper, and mince the 2 cloves of garlic.
2. In a large, heavy-bottomed skillet (preferably cast iron) or Dutch oven, cook the 1 lb of ground breakfast sausage over medium-high heat, breaking it up with a spoon, until it is fully browned and cooked through, about 6-8 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the pan.
3. Add 1 tablespoon of olive oil to the skillet along with the remaining sausage drippings. Add the diced potatoes and cook over medium heat for 10-12 minutes, stirring occasionally, until they are tender and golden brown. You may need to press them down with a spatula to encourage browning.
4. Push the potatoes to one side of the skillet. Add the diced yellow onion and red bell pepper to the empty side and sauté for 5-7 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
5. Add the quartered Brussels sprouts to the skillet. Combine the vegetables and cook for an additional 5-7 minutes, stirring occasionally, until the Brussels sprouts are tender-crisp and slightly charred. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to your taste.
6. Return the cooked sausage to the skillet with the vegetables. Stir everything together and cook for 2-3 minutes, allowing all the flavors to meld and the hash to heat through.
7. Create four small wells in the hash. Add 1 tablespoon of butter to the skillet, letting it melt into the wells. Carefully crack one of the 4 large eggs into each well.
8. Cover the skillet and cook for 3-5 minutes over medium-low heat, or until the egg whites are set and the yolks are cooked to your desired doneness (runny, soft, or firm).
9. Remove the skillet from the heat. Garnish the hash with 2 tablespoons of fresh chopped parsley before serving hot directly from the skillet.

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