May 26, 2020
When I first started my blog, I started it with the idea of sharing hundreds of breakfast hashes because they a dish I loved when doing my first few WHole30’s & I loved how versatile they could be. And now, I think this is only the second hash I’ve shared in 3 years! Ha! Guess I can’t claim myself the #hashqueen just yet.
Ingredients
Method
- In a large skillet, melt ghee over medium heat.
- To the melted ghee, add the roasted sweet potatoes, brussels sprouts & sausage. Cook for 4-5 minutes or until sweet potatoes are heated through & brussels sprouts are softened.
- While your hash ingredients are cooking. Combine the ingredients for the maple glaze: maple syrup, red wine vinegar, oil, coconut aminos & garlic powder.
- Once your hash has cooked to the above instruction, add the glaze & mix to coat the vegetable & sausage mixture. Cook for an additional 1 -2 minutes. Season with salt & pepper to taste.
- While your hash finishes cooking, in a seperate pan. Cook your eggs as desired to top the breakfast hash. If you don't wish to use a seperate pan you can create spaces in the has by using a spoon to create open nests & drop in the egg. Cover and allow to cook to desired temp.
- Serve & Enjoy.
