Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Step 1

Pre-heat oven - 205°C

Step 2

Line a baking sheet with parchment paper

Step 3

Add sweet potato and brussels sprouts to the baking sheet

Step 4

Drizzle with oil, season with salt and pepper, and toss to coat

Step 5

Bake for 22-28 minutes or until tender and golden brown

Step 6

Toss at the halfway point to ensure even cooking

Step 7

Prepare a clean large cast iron skillet

Step 8

Heat until hot - medium heat

Step 9

Once hot, add oil and onion

Step 10

Sauté for 1 minute

Step 11

Add garlic, apple, sage, and currants (optional)

Step 12

Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally

Step 13

Add sausage or veggie sausage of choice (optional)

Step 14

Sauté until golden brown and cooked through — about 5-8 minutes

Step 15

Stir frequently and use a spoon to break the sausage into small, bite-size pieces

Step 16

Once sausage is cooked, add spinach and cover

Step 17

Cook for a few minutes until wilted

Step 18

Turn off heat and set aside until serving

Step 19

Prepare a clean large cast iron skillet

Step 20

Heat until hot - medium heat

Step 21

Once hot, add a little oil (only if needed) and desired number of eggs

Step 22

We recommend one per person

Step 23

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

Step 24

Alternatively, scramble or cook to desired doneness

Step 25

Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional)

Step 26

Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month

Step 27

Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order)