Wednesday, October 1, 2014

Brussel Sprout and Sausage Breakfast Hash

The name of this is a little deceiving. I have actually eaten it for breakfast and for dinner. I need to eat more vegetable and brussel sprouts are coming in season, so I decided to re-make a brussel sprout dish my mom used to make into more than just vegetables. If you don't eat meat, the brussel sprouts cooked this way with just the onion and garlic are awesome! 

Brussel sprouts are a winter vegetable and are in the same family as broccoli, collard greens and kale which means they contain isothiocyanates which may help prevent cancer by promoting the elimination of carcinogens. They also have 2g of protein per 1/2 cup serving- albeit not a complete protein- but having protein combined with their small amount of calories make them good for weight management. They are also a good vegetable for getting vitamins A, K, and C. 

If you don't like brussel sprouts I honestly suggested cutting them this way- in half and then thin slices- something about cutting them smaller makes them more palatable for some people.

Brussel Sprout and Sausage Breakfast Hash

-          1 lb Brussel Sprouts
-          4 pieces of Bacon, cut in thin strips
-          4 Chicken Sausages or 8 Breakfast links, cut into bite-sized pieces
-          1 Sweet Potato
-          ½ Sweet Onion
-          1 Garlic Clove
-          2 Tbsp Cider Vinegar
-          ½ tsp Salt
-          ¼ tsp Black Pepper
-          3 Tbsp Coconut Oil
-          ¾ Cup Water

1. Half the sprouts lengthwise then cut into thin slices. Heat the coconut oil over medium-high heat; add the onion, garlic, bacon and potatoes, sauté 5min.

2. Add the sprouts, salt & pepper- Sauté another 5 min.

3. Add 3/4 c water, Sauté until water evaporates ant sprouts are tender & bright green- about 3 min.
4. Top with an egg and enjoy!

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