Thanksgiving Breakfast Hash

Serves 4

• ¼ cup extra-virgin olive oil
• 2 large sweet potatoes, diced
• 4 ribs celery, diced
• 1 yellow onion, diced
• 2 cups shredded Brussels sprouts
• 4 cloves garlic, minced
• 2 tablespoons minced fresh sage
• 1 tablespoon fresh thyme leaves
• 1 teaspoon sea salt
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 4 eggs, for serving (optional)

Heat the olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring frequently, until the potatoes are golden brown and begin to get tender, about 7 to 10 minutes.

Add the celery, onion, and Brussels sprouts and continue to cook, stirring occasionally, until the onions are translucent and fragrant, about 5 minutes.

Add the garlic, sage, and thyme and cook until the mixture is very fragrant, about 2 minutes.

Add the salt, paprika, and pepper, and serve immediately, either as is or with eggs (see next step).

Optional: Make 4 indentations in the hash with a spoon, and crack an egg into each. Cover the skillet and cook until the eggs are done to your liking, then serve.