Brussels Sprout and Potato Hash

By Ellie

4 Person

45 Minutes

376 Calories

This vegetarian Brussels sprout and potato hash recipe is a quick, easy dinner, perfect for a cool fall evening. 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

4 large eggs
⅓ cup finely shredded Parmesan cheese
1 pound Brussels sprouts, trimmed and thinly sliced
½ tsp. freshly ground pepper
½ tbsp. salt
5 cups frozen shredded hash browns
½ tsp. dried rosemary
¼ cup chopped onion
3 tbsp. extra-virgin olive oil

Method

01

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.
02

Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and 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.
03

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.

Related Tags

Brussel Sprouts Recipes

Brussels Sprout and Potato Hash

4.1

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 376 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 Ingredients

4 large eggs

⅓ cup finely shredded Parmesan cheese

1 pound Brussels sprouts, trimmed and thinly sliced

½ tsp. freshly ground pepper

½ tbsp. salt

5 cups frozen shredded hash browns

½ tsp. dried rosemary

¼ cup chopped onion

3 tbsp. extra-virgin olive oil

03 Method

Step 1

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.

Step 2

Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and 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.

Step 3

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.

04 Author