Brussel Sprout and Potato Hash With Fried Eggs

I can never have a savory breakfast; it just doesn’t appeal to me at all. I need something sweet and as close to a dessert as I can get away with eating when I wake up.

Dinner is another story. I love a big plate of hot, savory food at night. I also love eating all the “traditional” breakfast foods like hash browns then since I’d never eat them otherwise. Sure, you could make this for breakfast. But I think it’s much better for dinner. Just imagine all your cares from that day flowing away like the runny yolk when it breaks and suddenly nothing seems so bad any more. Just remember to leave room for breakfast dessert.

Brussel Sprout and Potato Hash With Fried Eggs

Ingredients(for 2 servings):

• 1 1/2 brussel sprouts, steamed*
• 2 medium potatoes, cooked and diced*
• 1 onion, julienned
• 4 eggs
• 1/4 cup of butter, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

*You can do this easily by microwaving them together for 4 minutes before starting.

Heat 2 tablespoons of butter in a large pan over medium heat. Once the pan is heated, add in the brussel sprouts, potatoes, and onion.

Cook for 10 minutes tossing the contents of the pan periodically until all the sides have had a chance to brown. Divide the contents of the pan between two plates or bowls and return the pan over the burner.

Using the remaining 2 tablespoons of butter, fry each egg individually in the pan. When each is done, plate it over the hash two to a plate. When all are done, season with salt and pepper.

My favorite part really is the runny yolks. If the yolks aren’t runny, well, I’d still eat it but it wouldn’t be the same. Apparently pregnant women shouldn’t eat runny yolks; I’m glad that’s never in my future.