Brussel Sprout Hash Recipe

Preparation

1. 1

   Cook the Potatoes

   In a large pot, bring water to a boil and add the diced potatoes. Cook for 10-12 minutes or until tender. Drain and set aside.

2. 2

   Cook the Sausage and Pancetta

   In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook until browned. Add the pancetta lardons and continue cooking until crispy.

3. 3

   Add Brussel Sprouts and Peppers

   Add the halved Brussel sprouts and sweety drop peppers to the skillet. Sauté for 5-7 minutes until the Brussel sprouts are tender and slightly caramelized.

4. 4

   Combine Ingredients

   Stir in the cooked potatoes, and season with salt and black pepper to taste. Cook for an additional 2-3 minutes until everything is heated through.

5. 5

   Poach the Eggs

   In a separate pot, bring water to a gentle simmer. Crack the eggs into individual cups and carefully slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.

6. 6

   Serve

   Spoon the Brussel sprout hash onto plates, top with a poached egg, and sprinkle with grated Parmesan cheese. Serve immediately.