Brussels Sprout & Potato Hash

This vegetarian Brussels sprout and potato hash recipe is a quick, easy breakfast or dinner. It’s perfect for a cool fall weekend. Resist the urge to stir it too much! Cooking the hash undisturbed allows a crispy, caramelized crust to form on the potatoes at the bottom of the pan. Look for hash browns that don’t have added salt to help keep sodium in check.

Ingredients

3 tablespoons extra-virgin olive oil 1/4 cup chopped onion 1/2 teaspoon dried rosemary 5 cups frozen shredded hash browns 1/2 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 pound Brussels sprouts, trimmed and thinly sliced 1/3 cup finely shredded Parmesan cheese 4 large eggs

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary. Cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.

Reduce heat to medium. Stir in Brussels sprouts and spread back into an even layer. Cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.

Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl’s lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.

Nutritional Information

Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare.

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Brussels Sprout & Potato Hash