Sausage and Sweet Potato Hash with Eggs, Brussels Sprouts, and Parmesan
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Ingredients & Equipment
What we send
- 1sweet potato
- 8 ouncesBrussels sprouts
- 1delicata squash
- 1/8 ouncerosemary
- 1/8 ouncesage
- 3 clovesgarlic
- 12 ouncesground sweet Italian sausage
- 1 ouncegrated Parmesan cheese
- 1/2 teaspooncrushed red pepper
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 12" large ovenproof pan
Preheat oven to 425°F. Rinse all produce. Cut sweet potato into ½-inch cubes. Halve Brussels sprouts lengthwise through roots. Halve squash lengthwise, scoop out and discard seeds, then cut crosswise into ½-inch slices, discarding ends. Line a baking sheet with aluminum foil.
On prepared sheet, toss sweet potato, Brussels sprouts, and squash with 2 tablespoons olive oil, ¾ teaspoon salt, and black pepper as desired. Arrange in a single layer with Brussels sprouts cut-side down, spacing apart as much as possible. Roast until vegetables are tender and beginning to brown, 15-20 minutes.
Prepare remaining ingredients
While vegetables roast, strip rosemary leaves and pick sage leaves, discarding stems, then mince. Peel shallot, halve, and thinly slice. Mince garlic.
Heat 1 tablespoon olive oil in a large ovenproof pan over medium-high heat. When oil is shimmering, add sausage, rosemary, sage, shallot, and garlic and cook, breaking up meat, until sausage is browned and shallots are softened, 4-5 minutes. Remove pan from heat.
Assemble and bake hash
Once roasted, add vegetables to pan with sausage, still off heat, and stir to combine. Create 4 small, evenly spaced pockets in hash. Crack 1 egg into each pocket (4 eggs total), nestling into hash—save remaining eggs for tomorrow's breakfast. Season with a pinch of salt and black pepper as desired. Transfer to oven and bake until egg whites are just set and vegetables are tender, 6-8 minutes.
Plate hash and eggs
Divide sausage and sweet potato hash with eggs between serving plates. Garnish with Parmesan and crushed red pepper (feel free to skip or use half for milder heat). Enjoy!