October 14th, 2019

Serves 4

This is one of those dishes that's fabulous any time of the day, whether for breakfast, lunch or dinner, everyone will enjoy. Its take less than 30 minutes from start to finish, it's full of flavor, full of textures, looks amazing and gives you healthy protein, carbohydrates and fats all in one dish.

Some suggestions on good quality sausages:


*Market Made at Whole Foods.
*Trader Joe's.
*Bilinski's.
*Applegate Organics.
*Al Fresco.
*Premio.
*GreenWise.

Brussels Sprout Hash with Sausages
Serves 4

Ingredients:
1lb baby reds or fingerling potatoes, cut in half
8 Chicken sausages
4 tablespoons olive oil
1 large onion, peeled and roughly chopped
1 garlic clove, peeled and minced
1/2lb Brussels sprouts, cut into quarters
1 tablespoon thyme leaves
1 tablespoon maple syrup (optional)
4 eggs (free rage if possible)

How to make:
Place the potatoes onto a plate, cover with a piece of kitchen paper and pop into the microwave and cook on full power for 8 to 10 minutes, or until thoroughly cooked. Remove from the microwave and set to one side.

Take a large frying pan and place over a medium heat on the stove, add one tablespoon of oil, when hot add the sausages and cook for 8 to 10 minutes or until the sausages are cooked through, then remove them from the pan and place onto a plate lined with kitchen paper.

Add another tablespoon of oil to the pan followed by the chopped onions, cook for 4 to 5 minutes, until softened. Then add the garlic and sprouts, and cook for a further 2 minutes.

Add the cooked potatoes to the onions and cook for 3 to 4 minutes, stirring occasionally, until golden brown in color.

Add the sausages, thyme and maple syrup and cook for 2 to 3 minutes to warm through.

Heat the remaining oil in a medium non-stick frying pan. Crack the eggs into the pan one at a time and fry gently for 2 to 3 minutes, until the whites are firm and the yolks are beginning to set.

To serve, divide the hash among four serving plates and top each with a fried egg.

 

Enjoy,
Chef Mark .

Copyright © 2018, 2019 Mark Allison