Thursday, April 9, 2015

Brussels Sprout Sweet Potato Hash with Fried Eggs


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

Ingredients:
  • 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

Heat the bacon fat or olive oil over medium-high heat in a large skillet or cast-iron pan. Once the oil is hot add in the sweet potato and the onion. Season with salt and pepper and cook, tossing occasionally for 6-7 minutes until beginning to soften. Add in the thinly sliced brussels and toss well. Add in more oil at this point if you think you might need it. Cook, tossing occasionally, for another 5 minutes. 

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.

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