1 large (or 2 small) sweet potatoes (peeled and cut into 1/2-inch cubes)
1 small link (about 3 oz) turkey sausage (cut into 1/4 inch cubes)
1 small yellow onion, finely diced
15 large brussels sprouts (trimmed and sliced into thin shreds)
10 roasted chestnuts, crumbled
1/2 cup (or about 3-4 oz) goat cheese, crumbled
4 eggs, fried (sunny side up)
3 large cloves garlic, finely minced
2 tablespoons olive oil
Salt and pepper, to taste
Instructions
Preheat oven to 425 degrees.
Place diced sweet potato in a bowl with 1 tablespoon of the olive oil
and 1/2 tsp salt. Stir to coat sweet potato evenly with oil and salt.
Place on a baking sheet and roast for 30-35 minutes (flipping once
with a spatula halfway through) until tender all the way through and
crispy on the outside. Set aside.
Meanwhile, heat remaining 1 tablespoon of olive oil in a large
saute pan over medium heat. Add diced chorizo and cook for 5
minutes, stirring occasionally. Add diced onion and cook until
soft, about 5 minutes. Add garlic and cook for two minutes
longer, then add shredded brussels sprouts and crumbled
chesnuts, and cook for 8-10 minutes, stirring occasionally, until
brussels sprouts have softened and begun to turn golden.
Remove from heat and toss with roasted sweet potatoes. Divide the
hash between four plates, and sprinkle each with goat cheese. Top
with a fried egg, and eat while hot.
Originally Submitted
5/13/2013
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