Cooking Instructions
1.
Slice the
onion (1)
. Finely chop the
garlic (1 clove)
. Quarter the
Brussels sprouts (300 g)
. Chop the
thyme leaves (2 g)
.
2.
Slit the
sausage (6)
skins, remove the sausage meat and transfer to a bowl.
3.
With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.
4.
Boil the
potatoes (400 g)
for 10-12 minutes, until tender; drain and refresh under cold water. Cut into bite-size pieces.
5.
Heat half the
oil (15 mL)
in a large frying pan and add the sausage balls. Cook for 4-5 minutes, turning often, until browned and cooked through. Remove with a slotted spoon and keep warm.
6.
Put the onion into the pan and cook for 4-5 minutes, until softened.
7.
Add the garlic and sprouts, and cook for a further 2 minutes.
8.
Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden.
9.
Stir in the sausage balls, thyme and
maple syrup (15 mL)
; keep warm
10.
Heat the remaining
oil (15 mL)
in a large non-stick frying pan. Crack the
eggs (4)
into the pan and fry gently for 2-3 minutes, until the whites are firm and the yolks are beginning to set.
11.
Divide the hash among 4 serving plates and top each with a fried egg.