Fridge Foraging: Sweet Potato Hash with Brussels Sprouts, Sausage and Eggs
So if you haven't seen the news on Instagram....we have moved to Nashville! It was a whirlwind move but we are thrilled to be here. Because of the move, I skipped last week's fridge foraging but am back this week! With the move and just general life craziness, my fridge isn't the most well stocked it has ever been....but that is the point of fridge foraging - to make something out of nothing.
This week we are doing a sweet potato hash topped with Brussels sprouts, chicken apple sausage and eggs. Feel free to use whatever type of vegetables you have handy in the fridge and if the sausage and/or eggs aren't your thing feel free to skip.
Enjoy!
Fridge Foraging: Sweet Potato Hash with Brussels Sprouts, Sausage and Eggs
- 2 medium sized sweet potatoes, diced
- 1 onion, diced
- 1/2 lb. Brussels sprouts, halved or quartered depending on size
- 2 Tbs. olive oil
- 1 tsp. salt
- 1 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 2 chicken apple sausage links, cut 1/2" thick
- 4 to 5 eggs
- Garnish with fresh herbs and flaky sea salt
Pre-heat oven to 375°F.
Add the sweet potatoes, onion, Brussels sprouts, olive oil, salt, paprika, chili powder, and garlic powder to a large bowl. Toss well to combine.
Pour the mixture onto a sheet tray or casserole dish. Roast for about 15 minutes. Carefully remove the pan and toss the mixture. Top with sausage and continue cooking for another 20 to 25 minutes or until the sweet potatoes are fork tender.
Carefully make indentations for the eggs then gently place the eggs into the indentation. Continue to roast the hash for another 10 to 12 minutes or until the egg whites are cooked through but the yolks are still runny.
Top with herbs and a sprinkle of flaky sea salt and serve immediately.
Makes 4 servings.
