Homemade Breakfast Sausage with Asparagus Hash and Sunny-Side Up Eggs
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Ingredients & Equipment
What we send
- 1 1/4 ouncemaple syrup
- 10 ouncesground pork
- 5 ouncesasparagus
- 8 ouncesfennel
- 8 ouncesred-skinned potatoes
- 2 packetsunsalted butter
- 1 cuppeas
- 1/2 tablespoonwhole-grain mustard
- 1/8 ouncethyme
- 1/8 ouncesage
What You’ll Need
- baking sheet
- 12" large pan
- aluminum foil
- 10" medium nonstick pan with lid
Make Breakfast Sausages
Preheat oven to 425°F. Pick 4 sage leaves, finely chop, and place in a medium bowl. Pull out 2 thyme sprigs and strip leaves into bowl with sage. Save remaining herbs for another use. Add half of maple syrup, ½ teaspoon salt and pepper to bowl with herbs. Pat pork dry with paper towel and add to bowl. Using your hands, mix well, then form into 6 equal patties, about ½-inch thick. Place on a plate and set aside.
Prepare Hash Ingredients
Rinse all produce. Trim and discard woody bottoms of asparagus, then cut crosswise into ½-inch pieces. Halve fennel, cut core out in a wedge shape, and thinly slice, then place on a baking sheet. Cut potatoes into ½-inch pieces and add to baking sheet with fennel. Peel shallot, halve, and thinly slice.
Toss fennel and potatoes on baking sheet with 1 tablespoon olive oil, ½ teaspoon salt and pepper as desired. Arrange in a single layer and roast until mostly tender, about 10 minutes. Then, remove from oven and add asparagus. Continue roasting until potatoes are golden brown and asparagus is bright green, about 5 minutes more. Set aside.
Cook Sausage Patties
While vegetables roast, heat ½ tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add sausage patties and sear until browned, cooked through, and no longer pink, about 3 minutes per side. Transfer sausages to a plate, reserving pan for cooking hash, and cover loosely with foil to keep warm.
Cook Asparagus Hash
Wipe pan from sausages clean and return to medium heat with butter. When butter is foamy, add shallots and cook, stirring, until tender, about 2 minutes. Stir in roasted vegetables, then add peas and cook to warm through, about 3 minutes more. Stir in mustard to coat. Season with ¼ teaspoon salt and pepper as desired, then remove pan from heat.
Fry Eggs and Plate
Heat 1 tablespoon olive oil in a medium nonstick pan over medium. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and cook until edges are crisp but yolks are still runny, 2 minutes more. Enjoy asparagus hash with breakfast sausages and sunny-side up eggs!