12brussels sprouts,ends removed and sliced in half
1cupstock,chicken or vegetable
salt and pepper
Line a rimmed baking sheet with foil and preheat the oven to 375 degrees.
Heat a medium skillet (I like to use a cast iron for this) over medium high heat with 1 tablespoon of the olive oil. Add the sweet potato with a sprinkle of salt and toast until beginning to brown on both sides.
Toss the sweet potato onto the baking sheet and set aside.
Add another tablespoon of olive oil to the skillet then add in the brussels sprouts, cut sides down to the pan. Cook for about 3-4 minutes or until the cut sides are starting to brown. Stir and cook another 2-3 minutes. Then add the brussels to the sweet potatoes and continue to cook them both by roasting them in the oven for 25 minutes.
Meanwhile, add the last tablespoon of oil to the skillet along with 1/4 teaspoon of salt and 1/2 teaspoon of thyme and all of the mushrooms. Saute for 3-4 minutes then remove the mushrooms to another plate.
Lastly, add the quinoa and stock to the skillet, bringing them to a simmer. Cook for about 15-20 minutes or until stock is absorbed and quinoa is soft.
By this time the veggies will be done and you can add them to the top of the skillet along with the mushrooms.
Top the skillet with a few fried eggs and feta cheese.
The hash can be made in advance and reheated in a skillet then topped with a fresh fried egg.