Thanksgiving breakfast: Yes, we love Brussels sprouts in our house. On Thanksgiving, it has been determined that it is just fine, in fact, to serve them twice. The first time is for breakfast where we cook them camp-out style on a grill over the fire in our fireplace. The second is for dinner, simply sauteed with garlic in olive oil until brown.
a dozen local eggs
½ loaf of whole-grain bread for toast
12 Brussels sprouts, quartered
3 small red potatoes, cut into cubes and blanched for 3 minutes
1 small sweet potato, cut and blanched
1 leek, diced and rinsed
4 shallots, quartered
½ pound fresh-from-the-butcher sage pork sausage
3 tablespoons butter
1 tablespoon kosher salt
cracked pepper to taste
Using a large cast-iron skillet over medium heat, begin by browning the sausage. Stir for five minutes. Next, add the Brussels sprouts, leeks and shallots. Continue to stir regularly for five minutes. Add the butter and then the potatoes. Continue to stir. Finally, season with salt and pepper.
After five minutes, begin to prepare your eggs as you wish. Turn the skillet to a lower heat and stir on occasion.
When ready, plate the hash and top with eggs, while the toast is warming. If you have a little truffle oil and feel decadent, splash the hash as it goes to the table.