Tuesday, May 27, 2014

Sausage and Brussel Sprout Hash

Over the next few weeks I'm going to be putting up some of my go-to recipes.  This week we start with my favorite breakfast: Sausage and Brussel Sprout Hash.


2 slices of bacon
2 small breakfast sausage links (Pork or chicken)
2 large brussel sprouts
1 large carrot (7" long)
1 parsnip (9" long)
1 large sweet pepper
Oregano, basil, savory and marjoram to taste


Shred all vegetables in a food processor.  Slice bacon length-wise and cut in to small squares.  Place chopped up bacon in a cast iron skillet on low heat.  Shred all vegetables in a food processor.  Chop sausage in to bits and place in skillet once bacon begins to get crispy.  When sausage is browned season pan with spices, heavily with oregano and lightly with basil, savory, and marjoram.  Stir seasonings in oil and let heat up for a minute or two.  Dump shredded vegetables in to skillet and stir well until meat, veggies, and spices are mixed well.  Increase heat to Medium-Low and cover for 10-15 minutes.  Uncover and stir occasionally for another 10 minutes.  It's done when the vegetables are just short of mushy.

Nutrition info

Serves 1
406 calories
21g of fat
38g of carbs/9g of fiber
19g of protein
1168mg potassium
908mg sodium