Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Nutrition Notes

Ingredients

• 1 medium-large sweet potato, chopped into bite-size pieces (skin on)
• 3 cups Brussels sprouts (quartered if large, halved if small)
• 1 Tbsp avocado oil (or other neutral oil // or sub water if avoiding oil)
• 1 healthy pinch each sea salt and black pepper
• 2 tsp avocado oil (or other neutral oil // or sub water if avoiding oil)
• 1/2 medium yellow, white, or red onion, finely chopped
• 3 cloves garlic, minced
• 3/4 cup finely diced Fuji or Jonagold apple (peeling optional // seeds + stem removed)
• 1 Tbsp fresh minced sage (or sub dried)
• 2 Tbsp dried currants (optional)
• 1 cup spicy chicken or pork sausage
• 2 heaping cups fresh spinach
• 4 large eggs (farm fresh or organic, free range / pasture raised whenever possible // see notes for vegan options*)
• Fresh parsley
• Hot sauce (or sub store-bought)

Preparation

1. 1

   Step 1

   Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
2. 2

   Step 2

   Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.
3. 3

   Step 3

   In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.
4. 4

   Step 4

   Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.
5. 5

   Step 5

   Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.
6. 6

   Step 6

   In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).
7. 7

   Step 7

   To cook egg: Crack egg in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.
8. 8

   Step 8

   Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).

9. Bon appetit!