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Low Carb Christmas Breakfast Hash
How to Make It
Step 1
Heat the olive oil in a skillet over a medium heat. Roughly chop the sausages into bite-sized chunks. Add the sausages to the skillet and pan-fry until browned all over.
Step 2
While the sausages are browning, finely dice the onion and squash and thinly sliced the sprouts, discarding the tough bases. Add the squash, onion, sliced sprouts, and sage to the skillet. Pan fry for 5-7 minutes until the squash and sprouts are tender. If the pan is looking a little dry, you can add more oil as needed.
Step 3
Once the sausages are cooked through, and the vegetables are tender, make two wells in the mixture. Crack one egg into each well. Continue to cook over a medium heat until the eggs are completely cooked through and set to preference. Serve the hash hot.
Ingredients
- Breakfast Sausage – 4 link – each 0.7 ounce
- Raw Egg – 2 medium
- Olive Oil – 1 tablespoon
- Brussels Sprouts – 1 cup
- Squash Butternut Raw – ⅔ cup, cubes
- Sage, Dried – 1 teaspoon
- Red Onion – 2 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
