Sweet Potato, Brussels Sprout & Sausage Hash

I've been in love with Corned Beef Hash ever since I've tried it at a little cafe called Black-Eyed Susan's in Nantucket. I never would have thought to order it until I saw someone eating it at the next table, and I knew I was craving that meat the second I saw it. The corned beef there is homemade, and it is out of this world. I'm never up to baking corned beef from scratch just for breakfast, so I haven't had it ever since (sigh! to be in Nantucket right now). As soon as I saw this sweet potato hash on the web the other day, there was no excuse not to make it. I've had some Brussels sprouts in the fridge so there they went into the hash. I was too lazy to roast the potatoes, and sauteing them worked perfectly (less clean-up yay!). Add a mini Challah roll and you are good to go for breakfast.

 

Sweet Potato, Brussels Sprout & Sausage Hash

Inspired by this dish

Ingredients

1 large sweet potato, peeled and cut into small cubes
1/2 onion, diced
2 sausage links ( I used one spicy, one sweet Italian)
1/2 cup shredded Brussels sprouts
1 garlic clove, minced
Hot sauce ( I like Cholula Hot Sauce), to taste ( I used 3-4 drops)
Salt + pepper to taste
2 eggs
To serve; any kind of bread you like ( I like mini Challah rolls)

Directions

Heat a cast iron skillet over medium-high heat. Add the sweet potato and cook for 5 minutes. They should have a good caramelization on the outside.

Add the onion, and cook for a minute. Remove the sausage links from their casings, and drop pieces to the pan. Break them into small pieces with a wooden spoon.

Add the Brussels sprouts and garlic. Cook for an additional 3-4 minutes, until the sausage is cooked through and the Brussels sprouts have softened. Add the hot sauce, salt and pepper to taste, and stir.

Turn down to heat to medium-low. Make two wells in the center of the pan, and crack the eggs. They are done when the whites have cooked completely, but the yolk is still runny.