Winter inspired breakfast hash

When I look up recipes in my old trusty cookbooks or I am surfing the web for some food inspiration, I do not feel like reading a story behind the recipe.

Does that make me a food-grinch? is that even a thing? I love food. I love recipes. I even love stories behind the food and the experience of making the meal.

But I'm hungry and I have limited time in between my littles yelping for the next meal or stepping into my role as referee to get this grocery list done.

So, I will do you a courtesy and add no story here just the recipe.

You should know:

-This was good

-Everyone cleared their plates

-There were some leftovers (that I did not share the next day)

-This was a cost effective and nutrient dense meal

Winter inspired breakfast hash

Serves 4-6

Prep time: 15 minutes

Cook time: 20 minutes


1 lb. Pork sausage

8 Small red potatoes*, diced

10 (or more) Brussel sprouts, quartered

1 Yellow onion, diced

1 apple, cored and diced

4 Garlic cloves, minced

3 Cups chopped fresh (or frozen) spinach

1 tsp. Fennel seeds

1/2 tsp. ground cloves

1/2 tsp dried sage

1/4 tsp ground nutmeg

6-8 Eggs

1-2 TBSP Ghee (1/2 reserved)

How to:

  1. Cook sausage until fully done and browned then stir in seasonings with the amount of S/P to your liking, remove from pan with slotted spoon.

  2. Add ghee, onion, potatoes to pan and cook until softened (about 7 min)

  3. Add Brussel sprouts, spinach, apple, garlic and meat back to pan. Cover with lid or foil to help stem while occasionally stirring until desired texture is reached.

  4. In a separate pan with additional ghee, fry up desired amount of eggs to serve over hash.

  5. Serve up and ENJOY!

*I have also subbed out potatoes for turnips here and it was equally tasty. If you are using the SCD approach to eating that swap would make this legal. My only suggestion would be less cooking time less as they tend to soften up quicker.

Please come back and let me know if you enjoyed this breakfast hash. We had a good amount leftover and I thought (like most things) it tasted so much better the second morning.

To reheat, toss in a well-seasoned pan and fry an egg. Done and DONE

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