Sunday Recipe: Brussels Hash

This week’s recipe is a Brussels Hash courtesy of Elizabeth!

brussels hash

  • 1 small sweet potato, peeled & diced
  • 1/2 cup brussels sprouts, quartered
  • 1/4 red onion, diced
  • 2 T duck fat
  • 2 eggs
  • sea salt
  • cracked black pepper
  1. In a large skillet, heat the duck fat until hot.
  2. Add the brussels sprouts and sweet potato and onion. Make sure all is well coated with grease.
  3. Sprinkle with salt and pepper to taste.
  4. Stir until all is well cooked and slightly browned.
  5. Remove from pan and add the eggs. Cook to preference then place on top of hash (I prefer over easy).
  6. (Fry up bacon — or sardines or kippers or protein of choice — as a tasty side.)

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