Breakfast Hash

Do you know what's exhausting? Moving.

Packing up all of your belongings, hauling them to a new location, unpacking everything, and settling in can be rough. The last time I moved I downsized from a 700+ square foot one-bedroom apartment to a 403 square foot studio. At the time it seemed like a perfect idea to declutter and have less stuff, but ultimately it was too little space. I moved into a one-bedroom apartment and instantly felt more relaxed and had room to breathe. The apartment is almost fully set up, just need to decorate and put stuff on the walls, but it's 100% functional which is really all I need.

I didn't cook anything for the first two weeks of being here because everything was so clean I didn't want to mess it up. But after leftovers and protein shake for dinner, I needed a change. I forgot how nice it is to cook when you have ample space for prepping, cooking, and cleaning. The best way to break in a new kitchen? Have friends over for dinner. What did I make? Breakfast food of course.

Hash might be the best crowd-pleasing breakfast I can make with minimal effort. You can go super easy and get the frozen breakfast potatoes, precut veggies, the protein of choice, and scrambled eggs to make a quick dinner, or go all out with your mise en place and try new flavor combinations.

One friend suggested sweet potatoes and Brussel sprouts so I automatically thought hash. I could cut everything to bite-sized, cook appropriately, toss together, crack an egg in there, and bake for 10 minutes. The potatoes are sweet enough to curb cravings for breakfast pastries, the sprouts give me false assumptions this is a healthy option, the chorizo I added made it flavorful, and the egg on top because it's not breakfasted without an egg.

Breakfast Hash
Ingredients
1 medium sweet potato, diced
1/2 lb fresh Brussel sprouts, halved and rinsed
1 yellow onion, thinly sliced
3 cloves garlic, minced
1/2 pound chorizo
1/2 pound breakfast sausage
2 eggs
2 Tbsp salted butter
salt
pepper
olive oil

Instructions
Preheat oven to 425 degrees.
On a sheet tray, toss the sprouts, oil, salt, and pepper. Place in oven and cook for 30-45 minutes or until soft. They will turn brown and caramelize a bit. Once cooked, set aside until ready to assemble the hash.
Place sweet potatoes in a saucepan or stockpot, cover with water, and place on high heat until the water starts to boil. Reduce heat to a simmer until potatoes are soft but still keep their shape. Drain and set aside.
In a large cast-iron skillet, add butter and onions and cook on low until caramelized, about 30 minutes. Add in the minced garlic and cook for 5 more minutes until garlic becomes aromatic. Remove onions and garlic from cast iron skillet.

In that same skillet, cook your chorizo and sausage thoroughly. Drain the excess oil, and add in the potatoes, sprouts, and onions. Mix together. Create two wells in the hash and crack an egg in each well. Put in the oven until the whites have set, about 10 minutes.
Enjoy immediately.