Chicken Sausage and Asparagus Hash

I love brunch, but I often don’t think of it as something I can make for myself. It’s so fun to go out with your special someone or your girlfriends, that the thought of treating myself at home often alludes me. However, this Chicken Sausage and Asparagus Hash is so easy and delicious, it is definitely going to be part of my go-to repertoire! Plus, you can make this Chicken Sausage and Asparagus Hash for breakfast, brunch, lunch, or dinner, and it’s great for entertaining. This recipe is for two hearty portions, but just double it up (or triple, etc.) if you’re hosting brunch for a crowd at home.
Chicken Sausage and Asparagus Hash
The key to this hash really lies in the chicken sausage. I picked up 2/3 pound of bulk spicy Italian sausage from the butcher section of the grocery story. I personally think this flavor or a mild Italian sausage will work best with this recipe. I also recommend not using links, because the crumbly nature of the bulk sausage creates a great bed for the fried eggs on top. But, I’m getting ahead of myself… You can use links if they are uncooked and you want to discard the casing, but I don’t recommend the already cooked sausages that come in all kinds of different flavors. (Although I do love those, and I’ve used them before in my sausage pizza recipe!)
Chicken Sausage and Asparagus Hash
Put about 2/3 pound of chicken sausage in a pan that has been heated on medium-high heat. Chop up 1/2 small yellow onion and 1/2 pound small potatoes such as red potatoes, new potatoes, or creamer potatoes, and add everything to the pan after the sausage has begun to brown. Break up the sausage with a wooden spoon or spatula as it cooks. Add to the pan 1/2 pound of asparagus that has been cut into 1-inch pieces. Sauté together until the sausage is browned and the potatoes and asparagus are cooked through. The potatoes and asparagus should be fork-tender (soft enough for a fork to easily pierce it), but the asparagus should have some crunch left. As the hash cooks, you can add a pinch of crushed red pepper flakes for more heat, if desired.
Heat a large nonstick pan with 1 tbsp of butter on low to medium heat. Once the pan is hot, crack your eggs into the pan and cook just a minute or two (basting the tops of the eggs with the hot butter so that the tops cook as well) for sunny side up eggs, flip to make sure the whites are cooked through, but the yolks should remain runny. (Cook the eggs longer on each side for over easy, over medium, or over hard eggs.) You can also do scrambled if you prefer, but I like the flavor the broken yokes add to the rest of the hash.
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That’s it! Serve with any type of buttered toast (or sweet pastries) and mimosas or bloody Marys!
Chicken Sausage and Asparagus Hash

Chicken Sausage and Asparagus Hash

2/3 pound bulk Italian chicken sausage (spicy or mild)
1/2 small yellow onion, chopped
1/2 pound creamer potatoes
1/2 pound asparagus, chopped into 1-inch pieces
1 pinch crushed red pepper flakes, optional
1 tbsp butter
4 eggs
salt and pepper, to taste
  1. Heat a medium or large pan over medium-high heat. Add the sausage and break it up with a wooden spoon or spatula as it cooks.
  2. Put the onion and potatoes in the pan and cook until browned and partially cooked, between 8 and 10 minutes. Add in the asparagus and cook until potatoes and asparagus as fork-tender, about 5 more minutes.
  3. In a large nonstick pan melt butter over low to medium heat. Crack four eggs in the pan and fry to your liking. Season with salt and pepper to taste. For sunny side up eggs, use the butter to baste the top of the eggs, and flip once and cook for one more minute. The yolks should still be runny.
  4. Dish up the hash on two dinner plates and top with two eggs per person. If desired, served with buttered toast, English muffins, or bagels. A mimosa wouldn’t hurt either! Cheers!

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