Name: Chicken Sausage Hash for One
Total time: 40 min
Ingredients: 1 small Yukon Gold potato , peeled and cut into ½-inch pieces; 1 tablespoon oil , divided; 1/8 teaspoon table salt , divided; 1/8 teaspoon pepper , divided; 4 ounces chicken sausage , casing removed; 2 ounces brussels sprouts , trimmed and quartered; 1 tablespoon water; 1 large egg

Why This Recipe Works

To jump-start the cooking process, we microwaved the cut-up potato for a few minutes to cut the cooking time practically in half. Store-bought chicken sausage is filled with flavors and spices, so we didn’t have to add many ingredients to the dish by way of seasonings. Brussels sprouts (it’s easy to buy just a few) brought together a classic combination of cabbage and potatoes. To ensure everything was evenly cooked, we sautéed each component in stages, then added it all back to the pan, covered it to steam brie y, and then uncovered it and cooked until the edges were crispy. This not only gave a savory depth to the dish, but also made the mixture more cohesive. Then we cleared a small well in the center of the skillet and cracked an egg in the middle for a poached/fried hybrid that delivered a luxuriously oozy yolk (if desired) that brought the whole dish together.

Before You Begin

This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

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.

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.

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.