SWEET POTATO AND BRUSSEL SPROUT HASH WITH SUNNY SIDE EGGS
3 tablespoon olive oil
1 onion, chopped
6 cloves garlic, peeled and chopped
1 large or 2 medium sweet potatoes, chopped into ½” dice, about 4 cups
3 cups Brussel sprouts, root end removed and cut in half (or quarters if large)
1 teaspoon salt
1 teaspoon black pepper
½ cup pecans, rough chopped
3 cups rainbow Swiss chard, rough chopped (spinach or kale would also work)
4 eggs, cooked sunny side up, over-easy, or poached
Heat the oil in a large frying pan over medium high heat and sauté onions and garlic until fragrant. Add the sweet potatoes and cook, stirring occasionally until the potatoes are coated and begin to lightly brown, about 2 minutes. Season with the salt and pepper and press the potatoes into one layer in the pan. Cover and cook for 2 minutes without moving them.
Add the Brussel sprouts to the pan and toss again to coat the sprouts. Flatten into a single layer, cover and cook 2 minutes. Toss and press into a single layer again, cover and let cook for 2 more minutes without touching. The potatoes and Brussel sprouts should be getting golden and caramelized. Repeat this process until the sweet potatoes are fork tender.
Add the pecans and toss and flatten again, cover for 2 final minutes. The sweet potatoes and Brussel sprouts should be tender on the inside and crispy on the outside with beautiful caramelization.
Toss in the Swiss chard and cook for one more minute until the chard is wilted. Test for seasoning.
Serve a heaping bowl of hash topped with one or two eggs. Pop the yolk and devour! YUM!