A scaled-down hash that’s big on flavor and short on ingredients (and you can tailor them to your tastes).Whether your day is filled with work meetings or workouts (or both), it’s important to start it with a hearty, healthy breakfast. And while it’s easy to grab a piece of fruit or prepare that same old bowl of oatmeal—especially if you’re only cooking for yourself—sometimes you want something a bit more inventive. That’s where this infinitely customizable recipe comes in. Making hash for a crowd might mean endless chopping, but all it takes is a single potato to get this scaled-down version going. By microwaving the cut-up potato for a few minutes, we were able to cut the cooking time practically in half. Store-bought sausage is filled with flavors and spices so we didn’t have to add many additional ones by way of seasonings. And we found an uncomplicated cooking process that dirties just one skillet and results in a savory, cohesive dish. Finished with an egg with a luxuriously oozy yolk (if that’s your thing), this hash will keep you going no matter what you have on your schedule. One of the best things about cooking for one is tailoring your meals to your tastes and to what you already have in your kitchen. Here are some ways you can do that for this recipe: ● Use any sausage in place of the chicken sausage.● Substitute half of a sweet potato or any squash you have on hand for the Yukon Gold.● Swap the brussels sprouts for sliced cabbage or thinly sliced fennel.● Sprinkle the finished hash with fresh herbs, crumbled cheese, and/or a drizzle of your favorite hot sauce for extra kick (or to use up items that are on their last legs).
CHICKEN SAUSAGE HASH
A recipe from Cooking for One by America’s Test Kitchen Serves 1 1 small Yukon Gold potato, peeled and cut into ½-inch pieces1 tablespoon oil, divided⅛ teaspoon table salt, divided⅛ teaspoon pepper, divided4 ounces chicken sausage, casing removed2 ounces brussels sprouts, trimmed and quartered1 tablespoon water 1 large egg 1. Toss potato, 1 teaspoon oil, pinch salt, and pinch pepper together in bowl. Cover and microwave until tender, 3 to 5 minutes, stirring once halfway through microwaving; set aside. Heat 1 teaspoon oil in 8- or 10-inch nonstick skillet over medium heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until sausage is lightly browned, 3 to 5 minutes; add sausage to bowl with potatoes. 2. Heat remaining 1 teaspoon oil in now-empty skillet over medium heat until shimmering. Add brussels sprouts and cook, stirring occasionally, until browned, 3 to 5 minutes. Stir in water and sausage-potato mixture. Reduce heat to medium-low, cover, and cook until brussels sprouts are tender, 2 minutes longer, stirring once halfway through. Flip hash, 1 scoop at a time, then lightly repack hash into pan. Repeat flipping and repacking hash every minute until potatoes are well browned, about 4 minutes. 3. Off heat, make one shallow well in hash with back of spoon. Break egg into well in hash, then cover skillet and place over medium-low heat. Cook to desired doneness: 4 to 5 minutes for runny yolks or 6 to 7 minutes for set yolks. Season with salt and pepper to taste and serve.