Brussels Sprouts Hash

Ingredients:

• For the Brussels Hash:

  • Extra virgin olive oil
  • Red onion, minced
  • Red pepper flakes
  • Chicken sausage (cubed)
  • Brussels sprouts (finely shredded)
  • Coconut aminos (or soy sauce)
  • Apple cider vinegar

• For the Sweet Potatoes:

  • Medium sweet potatoes (sliced into rounds or half moons)
  • Extra virgin olive oil
  • Italian seasoning
  • Garlic powder
  • Salt and pepper

• For Assembly:

  • Avocado (sliced)
  • Eggs (fried to your liking)
  • Optional toppings: Fresh herbs (green onions, parsley, cilantro), goat cheese or feta, sriracha or hot sauce

Instructions:

1. Cook the Brussels Hash:

   • Heat olive oil in a large saucepan over medium heat. Add minced red onion and cubed chicken sausage. Cook for 7-10 minutes, until the sausage is browned and the onion softens and begins to caramelize.
   • Add red pepper flakes and stir for 30 seconds until fragrant.
   • Stir in the finely shredded Brussels sprouts and cook for 5 minutes, until softened and wilted.
   • Season with coconut aminos and apple cider vinegar, then taste and adjust seasoning with salt and pepper as needed.

2. Prepare the Sweet Potatoes:

   • Preheat the oven to 425°F (220°C). On a lined baking sheet, toss the sweet potato slices with olive oil, Italian seasoning, garlic powder, salt, and pepper.
   • Spread them in an even layer and bake for 25 minutes until golden and crispy. For extra crispiness, finish by broiling for 2 minutes (watch closely to avoid burning).

3. Assemble the Dish:

   • Fry eggs to your liking (soft, medium, or hard yolk).
   • Slice the avocado.
   • To serve, pile the Brussels hash on a plate, top with crispy sweet potatoes, and place the fried egg on top. Add sliced avocado and garnish with fresh herbs, goat cheese or feta, and a drizzle of sriracha or hot sauce if desired.

Notes:

• Meal Prep: You can prepare the Brussels hash and roasted sweet potatoes ahead of time and store them separately in the fridge. When ready to eat, fry a fresh egg and assemble the dish with avocado and any other toppings.

• Vegan Option: To make this dish vegan, substitute the chicken sausage with garbanzo beans and skip the egg. You could also add sautéed mushrooms or tofu for extra protein.

• Toppings: Feel free to customize your toppings based on your preferences—fresh herbs, a sprinkle of cheese, or a kick of hot sauce can really elevate the flavors.

Nutrition Tip:

Nutritional facts are estimated, and the values may vary based on your choice of ingredients and portion sizes. The recipe includes about 1 egg per serving, and swapping out ingredients can further customize the dish to your dietary needs.

This meal is a wonderful combination of textures—crispy sweet potatoes, savory sausage, wilted Brussels sprouts, and a rich fried egg. It’s flavorful, nutritious, and satisfying! Enjoy!