Thanksgiving Breakfast Hash
- 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.