My husband loved this when I made it for him over the holidays when he took the time to relax for a cooked breakfast and said I should enter it ,in a contest. —Jo Goren
1 1/2 cups
Washed and sliced Brussels sprouts
1. 1/2 cups
Grated sweet potato
Cauliflower florets sliced
Finely grated Cotswold cheese
To taste about 1/8 teaspoon
In This Recipe
Heat oil and butler in a large cast iron skillet or non stick pan over medium high heat, add vegetables and sauté for 4 minutes, salt,lower heat to simmer , cover and steam for 6 minutes or until tender, but still with a bit of crunch.
Warm plates if you like, I do as it keeps the food warm on chilly mornings,
Poach eggs and when almost done, put 1 cup of the vegetable hash on a plate, place a poached egg in the center( it looks like a nest) and sprinkle the grated cheese on top of each plated egg ,serve.