Harvest Hash: A Breakfast Inspired by Picnik Austin
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-5
Ingredients
  • For the Hash:
  • 2 small sweet potatoes
  • 1 small yellow onion
  • 12 ounces (1 bag) Brussel sprouts, washed & thoroughly dried
  • 1 fuji apple
  • 8 ounces lean breakfast sausage (turkey, pork or beef)
  • 2 cloves garlic
  • 4 teaspoons olive oil, separated
  • ¼ cup roughly chopped pecans
  • ¼ cup currants, optional
  • salt & pepper to taste
  • olive oil spray
  • 4 eggs, cooked to your liking
  • For the Sauce:
  • 3 tablespoons real maple syrup
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons spicy brown or dijon mustard
  • ½-1 teaspoon crushed red pepper flakes
Instructions
  1. First prep all your ingredients: peel the sweet potatoes and cut into ½ inch cubes, cut the yellow onion into quarter inch slices, mince the garlic cloves, peel the apple and cut into ¼ inch dice, remove the stem of the Brussel sprouts and cut into quarters, if you have small sprouts simply cut in half. Be sure to keep the spare leaves that fall off of the sprouts when cutting.
  2. Prepare the dressing by whisking together the maple syrup, vinegar, mustard and as mush red pepper flake as you desire in a small bowl and set aside.
  3. Preheat the oven to 375*F. In a medium sized bowl, toss the sweet potatoes with 2 teaspoons of olive oil plus a pinch of salt and pepper. Spread the potatoes evenly onto a large baking sheet and roast for 30-35 minutes until just tender.
  4. While the potatoes are cooking, prepare the rest of the dish. Spray a large skillet with olive oil and cook the breakfast sausage breaking it up into tiny pieces. Cook until lightly browned. Remove the breakfast sausage from the skillet and set a side. Do not clean the skillet.
  5. Spray the same skillet used to cook the breakfast sausage with olive oil and add in the onions and minced garlic. Sprinkle with salt and pepper. Cook over medium-high heat stirring constantly for 3-4 minutes. While the onions are cooking, toss the Brussel sprouts with the remaining 2 teaspoons of olive oil.
  6. Once the onions have softened add the sprouts to the skillet and cook over medium for 7-10 minutes, stirring occasionally until sprouts are tender but not fully cooked through. Add in the diced apple and cook 3-4 minutes more until apples are soft and sprouts are cooked through. Turn the heat to low and add the breakfast sausage back to the skillet and stir to combine. Pour a ¼ cup of the dressing over the mixture and toss to combine. Remove from heat.
  7. When the sweet potatoes are done, add them to the skillet along with the chopped pecans, currants and stir. Season with salt and pepper or additional dressing, if desired. Serve immediately with a cooked egg on top and remaining dressing on the side if you’d like more of a sauce on the hash.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/harvest-hash/