BRUSSELS SPROUT AND CHORIZO HASH

1 pound organic Brussels sprouts

3 chorizo links, outer casing removed and crumbled

1 cup hearty local ale

4 large eggs

4 organic medium red potatoes, halved

1 shallot, diced

3 cloves garlic, minced

extra virgin olive oil

sea salt and pepper

Bring a pot of salted water to a boil. Toss your whole Brussels sprouts in and cook for 5 minutes. Remove the sprouts, bring the water back to a boil. Toss your potatoes in for 10 minutes. Drain.

In a large sauté pan with high sides, heat olive oil over medium high heat. Add chorizo and cook for about 5 minutes. Add the garlic and shallots and cook for 3 minutes. Add a bit of salt and pepper.

Trim the bottom of the Brussels sprouts and cut in half. Add your Brussels sprouts to the pan with the chorizo and cook for about 7 minutes, until they have started to brown. Note that the bottom of your pan will start to build a bit of a crust. Worry not: you will de-glaze it with the ale shortly.

Cut the potatoes into 1 inch cubes. Toss into the pan after the brussels sprouts have browned. Add a little more salt and pepper to the dish. De-glaze the bottom of the pan with the ale. Let the potatoes cook for about 5 minutes, until they start to brown a little bit. Add more ale if necessary to make sure you get all the flavors off the bottom of the pan.

Cook your eggs in butter with a dash of salt in a separate pan, for about 2-3 minutes, just until the egg white is no longer runny, but the yolk still is.

Serve the egg over the hash while both are still piping hot!

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