1 lb of 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
Sunny side eggs to serve on top
Salt and pepper, to taste
Serving size- 4
- Take out a large saute 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, par boil 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 par boiled potatoes. Don't touch the potatoes once you put in the pan, to ensure a crispy exterior, then season with salt and pepper. Once it's crispy on the one side, flip the potatoes to crisp on the other side. Once they are nice and crispy remove from the pan.
- Next, add the onion, bell pepper, Brussels sprouts, and garlic to the pan (adding more oil if it's dry) and saute 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!