2018 RECIPE FIVE: Sunday January 21st - brussel sprouts hash

BACK STORY:
Carrie and Jeff shared their America's Test Kitchen Vegetarian cookbook with me and I snapped a few recipes to try out. This is the first one, because I had all the ingredients and wanted something hearty for breakfast to get me through the day.

NOTES:
Everything about this recipe was delicious, though it made about 5x as much as I needed. I followed the recipe pretty much exactly, except instead of using 8 eggs I just made it with two, ate one and kept the other as leftovers. Then I put all the rest of the hash in a separate container to make as leftovers for later in the week. 

STARS: 
5 out of 5. Super delicious and a nice twist on the roasted veggies theme I do often. Will definitely do again!

RECIPE:
I can't find the exact recipe online, but here is one that approximates the first part of the recipe - but the whole thing is cooked on the stovetop, no roasting needed. Also, no bacon.

BAKED EGGS WITH SWEET POTATO BRUSSELS SPROUTS HASH

• 2 tablespoons olive oil
• 1/2 cup bacon (chopped)
• 1 small onion (peeled and finely chopped)
• 10 ounces Brussels sprouts (quartered)
• 1 large sweet potato (peeled and grated)
• 6 large eggs
• 1 teaspoon garlic powder
• kosher salt and freshly ground black pepper (to taste)
• hot sauce (to taste)

directions

• Preheat oven to 375ºF. In a 12-inch cast iron skillet, add olive oil and heat over medium-high heat. Add bacon and onions and cook until onions soften and bacon begins to curl, about 5 minutes.
• Add Brussels sprouts and season with garlic powder, Kosher salt and freshly ground black pepper. Cook, stirring frequently, until Brussels sprouts are softened but bright green. Reduce heat to medium-low and add shredded sweet potato. Stir to combine and cook until the sweet potato is warmed through.
• Using the back of a wooden spoon, form six indents in the mixture. Crack an egg into each indent and season the eggs with Kosher salt and freshly ground black pepper. Once the eggs begin to set, transfer the skillet to the oven to finish cooking, about 6-7 minutes. Serve with hot sauce.  
• Helpful tip: use broiler to cook eggs in the oven instead--broil for 2-4 minutes!