Is there anything that Brussels Sprouts aren't good in? If there is, I have yet to find it, and even then I would probably find them delicious. I just can't seem to get enough of them, and have been sneaking them into as many things as I can before Andrew calls a Brussels timeout. I made this breakfast for us last weekend, which happened to be our first weekend off together in a month. I wanted to make something that was no fuss, that we could just enjoy together while we sipped our coffee at the table together and talked about weekend things like, where we were going to dinner that night with friends, what we should watch while we lounged on the couch, and only a couple of wedding details. The nice thing is, that if you don't like Brussels Sprouts (what is wrong with you?), that you won't even notice that they are there. Because they are sliced so thin, they don't have an overbearing flavor and you can all enjoy breakfast together!!
Brussels Sprout Sweet Potato Hash with Fried Eggs
- 2 tbsp. olive oil (can substitute bacon fat, or combination of both)
- 1 large sweet potato, chopped into 1/2-inch chunks
- 1 small onion, chopped
- 1 lb. brussels spouts, ends trimmed and thinly sliced
- 4 slices bacon, cooked and chopped
- 4 farm fresh eggs
- salt and pepper taste
- hot sauce for serving
Add in the bacon and toss well. Create 4 wells in the pan and crack an egg into each one. Lower the heat to medium-low, careful not to leave it on too high or the bottom might burn. Cook until the eggs are set to your liking. Season with salt and pepper and serve hot with coffee and hot sauce.