Ingredients
- 1 bulb fennel
- 1 medium Yukon gold potato
- 6 sausage links, (chicken or pork)
- 2 tablespoons oil
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 2 eggs
Instructions
- PREP THE VEGETABLES: Chop the fennel and potato into ½-inch dice.
- COOK THE VEGETABLES: Heat the oil in a skillet over medium-high heat. Add the fennel and potatoes and cook for 10 minutes, stirring occasionally.
- COOK THE SAUSAGE: Crumble the sausages into the skillet with the vegetables and add the thyme and salt. Sauté until the sausage is browned and cooked through and the potatoes are tender, about 7 minutes.
- ADD THE EGGS: Once the hash is almost ready, create a well and drop in your eggs. Reduce heat and cover with a lid, a sheet of foil, or a large plate. The heat from the pan will cook the eggs from the bottom and the trapped steam will cook them from the top. It takes about 2-3 minutes to cook the eggs so that the whites are firm, but the yolks are still runny.
- SERVE & ENJOY!
Source: Fresh off the grid
