Name: Maple sausage and brussels sprout hash
Total time: 1560 s
Yield: 4
Ingredients: 6 pork sausage; 400 gram Charlotte potato; 2 tablespoon olive oil; 1 onion; 1 clove garlic; 300 gram Brussels sprouts; 1 tablespoon thyme leaves; 1 tablespoon maple syrup; 4 egg

Step 1

Slice the onion (1) . Finely chop the garlic (1 clove) . Quarter the Brussels sprouts (300 g) . Chop the thyme leaves (2 g) .

Step 2

Slit the sausage (6) skins, remove the sausage meat and transfer to a bowl.

Step 3

With wet hands, shape the meat into walnut-size balls. Cover and chill until ready to use.

Step 4

Boil the potatoes (400 g) for 10-12 minutes, until tender; drain and refresh under cold water. Cut into bite-size pieces.

Step 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.

Step 6

Put the onion into the pan and cook for 4-5 minutes, until softened.

Step 7

Add the garlic and sprouts, and cook for a further 2 minutes.

Step 8

Add the potatoes and cook for 3-4 minutes, stirring occasionally, until golden.

Step 9

Stir in the sausage balls, thyme and maple syrup (15 mL) ; keep warm

Step 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.

Step 11

Divide the hash among 4 serving plates and top each with a fried egg.

Maple sausage and brussels sprout hash

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