½ white onion
1 medium potato
2 chicken sausages
450g Brussel sprouts
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
Chop the potato and onion into very small chunks. Cook on medium-high heat in a large skillet with enough oil to avoid sticking for about 10 minutes.
While that is cooking, Sautee and cook chicken sausages chopped into small slices in a separate pan.
Shred brussels sprouts using a large knife or the shredding blade on the food processor.
Once the potato is cooked through and browning, add the cooked chicken sausage, shredded brussel sprouts, garlic powder, salt and pepper. Sautee on medium for 5 minutes or so until softened and beginning to brown a bit.
Create several depressions in the pan to crack eggs into. Cover the pan and allow the eggs to cook for 8 minutes – checking a bit before and allowing them to continue cooking until the whites are firm and the yolks are to your liking.
Recipe by Uproot Kitchen