Juicy apples, hearty Brussels sprouts, and fragrant sage add fall flair to this hash.
Prep Time::20 mins
Cook Time::15 mins
Total Time::35 mins
Servings::4
Ingredients
1 tablespoon olive oil
1 tablespoon butter
8 ounces Brussels sprouts, trimmed and halved (quartered if large)
2 medium russet potatoes, cut into 1/2-inch pieces
1 pound bulk turkey sausage
1 onion, chopped
2 tablespoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 red apple, cored and chopped
4 fried eggs (see Tip)
Directions
Heat oil and butter in a large skillet over medium heat. Cook Brussels sprouts and potatoes, stirring occasionally, until browned and nearly tender, about 10 minutes. Transfer Brussels sprouts and potatoes to a medium bowl using a slotted spoon.
Cook sausage and onion in same skillet, stirring and breaking up lumps, until sausage is lightly browned, about 6 minutes. Stir in sage, pepper, and salt.
Return Brussels sprouts and potatoes to skillet. Stir in apple. Reduce heat to medium-low; cook, stirring occasionally, until apple is crisp-tender, about 8 minutes. Top each serving with a fried egg.
Recipe Tip:
Coat a large nonstick skillet with cooking spray; heat over medium. Break 4 eggs into skillet. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Reduce heat to medium-low. Cook until whites are completely set and yolks start to thicken, 3 to 4 minutes.