Ingredients

The following ingredients have 4 Servings
  • 1 medium-large sweet potato, chopped into bite-size pieces ((skin on))
  • 3 cups Brussels sprouts ((quartered if large, halved if small))
  • 1 Tbsp avocado oil ((or other neutral oil // or sub water if avoiding oil))
  • 1 healthy pinch each sea salt and black pepper
  • 2 tsp avocado oil ((or other neutral oil // or sub water if avoiding oil))
  • 1/2 medium yellow, white, or red onion, finely chopped
  • 3 cloves garlic, minced
  • 3/4 cup finely diced Fuji or Jonagold apple ((peeling optional // seeds + stem removed))
  • 1 Tbsp fresh minced sage ((or sub dried))
  • 2 Tbsp dried currants ((optional))
  • 1 cup spicy chicken or pork sausage
  • 2 heaping cups fresh spinach
  • 4 large eggs ((farm fresh or organic, free range / pasture raised whenever possible // see notes for vegan options*))
  • Fresh parsley
  • Hot sauce ((or sub store-bought))

Instruction

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  • Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and currants (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.
  • Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.
  • Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.
  • In the meantime, heat a separate skillet over medium heat. Once hot, add a little oil (only if needed) and desired number of eggs. We recommend one per person (see notes for vegan options).
  • 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. Alternatively, scramble or cook to desired doneness.
  • Enjoy hash as is, or garnish with fresh herbs and hot sauce (optional). Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot (eggs are best when cooked to order).