(Recipe can be found on the Ring Finger Tan Line site here.)
Step by Step Instructions:
To get this delightful Potato and Brussels Sprouts Breakfast Hash cooked, you’ll need the following: Bacon, one pound of Red Potatoes cut into 1/2-inch pieces, 3 cups of Brussels Sprouts (I removed the outer leaves and roughly chopped mine into about 6-8 pieces per sprout), Olive Oil, Smoked Paprika, 1/2 of a medium Onion roughly chopped (I used one small onion instead), Salt, and Eggs (1 egg per serving).
Begin by preheating the oven to 400 degrees. Then in a medium-sized bowl add the potatoes, onions, 1 tablespoon of olive oil, 1 tablespoon of smoked paprika, and 1/2 teaspoon of salt…
…and stir until it’s well-combined.
Spread the potatoes and onions onto a lined cookie-sheet in a single layer. Again that Silpat comes in so very handy here. Bake for 20 minutes and stir the potatoes halfway through.
While the potatoes roast, combine the Brussels sprouts with a tablespoon of olive oil and stir well.
Here are the potatoes at the 10 minute mark. Stir and repeat.
After 20 minutes add the Brussels sprouts to the potatoes and stir around until everything is in a single layer. Roast for an additional 20 minutes, again stirring halfway through.
While the veggies keep roasting, cook up the bacon. I used 4 center cut slices, because they are smaller.
When the bacon is finished cooking…
…let it drain on a paper towel-lined plate. You can see how much they reduce in size, so 4 seemed about right.
Here are the veggies after roasting. You’ll notice that the sprouts are starting to brown and get flavorful and the potatoes are tender. Yum!!
Crumble the bacon and add it to the veggies and combine.
Then using a small amount of the bacon drippings, I fried one egg. Just heat your skillet at medium-high heat. Once it’s hot, carefully add the egg and cook for 1-2 minutes then flip. I seasoned each side with salt, pepper, and a little smoked paprika because it smelled so damn good.
Then flip the egg and cook for 30 seconds or so until the whites are cooked but the yolk is still runny. Spoon the veggies on a plate and top with one over-easy egg per serving. Be sure to cut into it right away so the yolk can coat the veggies. This dish is crazy flavorful and really freaking good. Happy breakfast hash making my friends!
Makes approximately 4 servings
2 Tbsp olive oil
1/2 medium onion, roughly chopped
1 lb red potatoes, diced into 1/2 in cubes
1 Tbsp smoked paprika
1/2 tsp salt
3 c brussels sprouts, shaved or chopped
3-4 slices bacon
1. Begin by getting your oven preheated to 400 degrees.
2. While the oven preheats stir the potatoes, onions, a tablespoon of olive oil, a tablespoon of smoked paprika and 1/2 teaspoon of salt together until the veggies are evenly coated.
3. Spread the potatoes and onions on a lined cookie sheet and bake for 20 minutes. Halfway through stir the potato mixture.
4. While the potatoes are roasting, stir together the Brussels sprouts with a tablespoon of olive oil.
5. After the potatoes have roasted for 20 minutes, add the Brussels sprouts to the pan with the potatoes and continue roasting for another 20 minutes. Again halfway through stir the veggies.
6. While the veggies finish roasting, cook the bacon until it’s crispy and then let it drain on a paper towel-lined plate.
7. When the potatoes, onions, and Brussels sprouts are done roasting, add the crumbled or chopped bacon to them. Then fry up the eggs and aim for a runny yolk. You’ll do one per serving. You can cook them in the bacon drippings for extra deliciousness. I cook mine in a skillet with oil or bacon drippings that has been heated over medium-high heat. Cook the egg for 1-2 minutes then flip for 30 seconds to a minute to get a runny yolk. Keep an eye on it though, so that you don’t over cook it.
8. Plate the vegetables, top with an over-easy egg and enjoy!