Sausage and Potato Hash

1 pound spicy pork sausage, removed from casing

5 Yukon gold potatoes, cubed

1 small onion, diced

1 bell pepper, diced

1 cup of brussels sprouts, sliced

2 cloves of garlic

Fresh dill

Sunny side eggs to serve on top

Hot sauce

Salt and pepper, to taste

‍

Take out a large sauté pan and add the sausage to the pan, cold. Turn the heat on, and cook the sausage until crispy, cooked through and the fat has rendered. Remove the sausage and set aside, leaving the fat in the pan.
While the sausage is cooking, parboil your potatoes. Add water to a pot, bring to a boil, season with salt and put the potatoes in. Cook for a couple minutes and then drain. Bring the pan with the rendered fat up to a high heat and then add the potatoes. Don't touch the potatoes once you put in the pan, to ensure a crispy exterior, then season with salt and pepper. Once they are nice and crispy remove from the pan.
Add the onion, garlic, bell pepper, and brussels sprouts to the pan and sauté on medium heat. Cook until tender, then add the sausage and potatoes back. Add 1 tablespoon of fresh dill, combine and taste for seasonings.
To serve, add the hash to a big plate and top with a sunny side up egg, plus fresh dill and hot sauce!