Baked Brussels Sprout and Sweet Potato Hash

So, I’d like to open by remarking that I’m very happy that I finally own ramekins.

I like eating things out of bowls.  But I also like putting things in the oven.  So basically, ramekins are my favorite thing ever.

I lead a full life, I know. Try not to be too jealous.

So last night I decided that I was going to make some delicious homemade hash, and as I was finishing it up in the skillet and looking for a serving dish I saw my sparkling white ramekins sitting on the shelf, lookin’ all pretty.

Done.

Let’s bake this ish.

Now don’t think I went and made this into a casserole, because I definitely didn’t.  There’s no egg in it.  There’s no cheese in it.

Ok, there’s a little cheese in it.  There’s always a little cheese in it.

But this is a very light meal and it just gets better from being packaged and baked until it’s a little bit crispy.

Baked Brussels Sprout and Sweet Potato Hash
serves 2

1 medium sweet potato, peeled
6-7 ounces brussels sprouts, cleaned and trimmed
2 jalapeno chicken sausages, or protein of your choice
1/4 medium red onion
cooking spray
salt+pepper, to taste
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 ounce parmesan, finely grated, divided

1.  Spray a large skillet with cooking spray and heat over medium-high heat.
2. Dice chicken sausage (or whatever protein you choose- bacon, ground beef or chorizo would also be good) and onion and add to skillet, sauteing until the begin to brown.
3. Thinly slice sweet potato and brussels sprouts (about 1/8-1/4 inch thickness) and add to skillet.  Add about 2-3 tablespoons of water and lower heat to medium.
4. Allow hash to steam for 5-10 minutes until all the water has evaporated and the veggies have softened.  If they look like they need more time once the water is gone, just add a splash more and cook until done to your liking.
5. Season the hash with salt and pepper and spices.
6.  Fire up your broiler and spray two ramekins (or other small oven-safe dishes) with cooking spray.
7. Stir half of the parmesan into the hash and divide equally between ramekins. Sprinkle remaining cheese on top and broil about 5 minutes, until the tops begin to turn golden brown.

This is a very light meal, so if you are so inclined, feel free to top this with a fried egg once it comes out of the oven.  Or just maybe…eat some chips or something.  I don’t know, that’s all up to you.

The combination of flavors in this hash is pretty awesome. The bitterness of the sprouts balances the sweet potatoes which balances the spice in the sausage.  And then obviously the cheese improves upon the whole thing.

Make this next time you need a quick, healthy, attractive meal.

What? You don’t need your meals to be attractive?  Oh…yeah, me neither…that would be weird…

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