Potato, Sausage, and Brussels Sprout Hash & Eggs – Recipe!

Sometimes breakfast for dinner makes perfect sense, especially when you have eggs in the refrigerator and you’re craving something warm and comforting.  Does there really  need to be a time limit on breakfast foods, or rules about eggs and bacon after 3:00 p.m.?  My Poppy, who was an all-night kinda man, worked into the wee hours of the morning, and woke late in the day.  I remember watching him eat his fried eggs around 5:00 p.m. when we visited, granted he probably didn’t wake up until around 1:00 p.m.  That being said, a good hash and eggs isn’t a bad option for dinner any day, or time during the week.

A lovely hash can be made with all kinds of ingredients and leftovers sometimes make the best hash.  Roasted leftover vegetables like baby potatoes, and Brussels sprouts are fantastic folded into a hash on the stove top.  Even if you don’t have leftovers, all kinds of vegetables can be easily steamed in a microwave, and then tossed in a pan to sautéed into a most amazing hash recipe, think broccoli, cabbage and kale as good options.

Poaching eggs on top of a hash takes only minutes, so this weeknight meal can be served within 15 minutes or so, even if you have to par-cook fresh vegetables first.  I love the way the eggs melt over the top of the browned produce.  I added some slices of sausage that I had in my refrigerator too, just to give it another note of flavor.  You can always skip this step and keep it completely vegetarian because it’s going to taste fantastic either way.

Ingredients

1 cup baby potatoes, par-cooked and sliced in half

1 cup Brussels sprouts, par-cooked and sliced in half

1/2 white onion, diced

1/2 teaspoon dried thyme or oregano

1 cooked sausage link, sliced

3-4 large eggs

fresh herbs of any kind

salt & pepper

olive oil for cooking

(Serves 2)

To Prepare:

1. In a medium skillet over high heat, add 1 teaspoon olive oil.  Add potatoes and Brussels sprouts and brown on all sides, about 3 minutes.  Reduce heat to medium.
2. Add onion and thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stir.  Cook for 4 minutes, stirring occasionally.
3. Add cooked sausage, stir.  Crack eggs over top and add 1/2 cup hot water to skillet, cover with lid.
4. Cook eggs for 2-4 minutes depending upon your liking.  Remove lid and sprinkle with fresh herbs.  Serve with toast or muffins.  Enjoy!