Brussels Sprout-Potato Hash

brussels sprout potato hash

You know a dish is a winner when you find yourself making it twice in one week. Say hello to my new addiction, Brussels Sprout-Potato Hash!  Breakfast potatoes just got a WHOLE lot better with the addition of Brussels Sprouts! They add lots of depth to the dish,  rounding out all the carbs. Yes. I can never get enough carbs, but sometimes my guilt takes over!  I don’t feel as bad binging on breakfast potatoes now when there’s a huge heaping pile of caramelized Brussels Sprouts in the mix. I must also note that the addition of lemon zest & thyme make this hash stellar. Casey immediately asked me “Ooh! what’s this spice?” Thyme, baby. Thyme. Other things to note: vegan, low fat, low calorie, gluten-free & fantastic!

And we’re off!

Gather your ingredients!
ingredient party!

Chop up your Brussels Sprouts & Potatoes!

CHOPPING

Zest your lemon!

zesting

Chop your onions & garlic and gather your thyme!

the flavor components

Throw the sprouts & tators into a hot skillet with a little oil and cook for 30 minutes- covered.

browning

After 30 minutes, add the onions, garlic, thyme, lemon zest, salt & pepper and cook for another 15.

hello flavor!

Look what you got here!

done!

Wanna take it a little further? Make it un-vegan?  Put a fried egg on it!

put an egg on it!

Honestly though, the hash is so hearty and scrumptious you may not need an egg.

I’m just a glutton….for runny egg yolk.

Brussels Sprout-Potato Hash

(recipe from Appetite for Reduction, by Isa Moskowitz)

Serves 4

  • 2 teaspoons olive oil
  • 1/2 lb. Brussels Sprouts, quartered lengthwise
  • 1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
  • 1 small onion, diced small
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons grated lemon zest (from 1 lemon)

Preheat a large heavy pan over medium heat. Saute the potatoes and sprouts in 1 teaspoon of oil, using non-stick cooking spray if needed. Cover the pan and cook for about 30 minutes, stirring occasionally, until the sprouts & potatoes are both tender and nicely browned. Add the onion, garlic, thyme, lemon zest, pepper and salt. Drizzle with remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned.

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28 Comments

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  • February 16, 2011

    Hello? I’ve got potatoes and the sprouts. I’m ready! I do need eggs, though. A runny egg sounds delish!

    • February 16, 2011

      this was the recipe I knew you would be stoked about!!!!

  • February 16, 2011

    Potato hash and runny egg yolks. What’s better than that?! I’m obsessed with putting fried eggs on things.

  • February 16, 2011

    This looks and sounds pheNOMenal!! My belly will be receiving it soon.

    • February 17, 2011

      your belly will be pleased.

      • February 21, 2011

        fyi – I made this the other day and had the last of the leftovers today, 3 out of 4 times with a fried egg on top. Belly = VERY pleased!!

        • February 21, 2011

          YES!!! Can you see why I was addicted??

  • February 16, 2011

    this looks SO FREAKING GOOD.

  • February 17, 2011

    before I even saw the last pic I was thinking about how I could put an egg on that.
    yum!

  • February 17, 2011

    brilliant! this sounds amazing…so happy to have learned to love those sprouts!

    • February 17, 2011

      me too! can’t get enough!

  • February 18, 2011

    No fair showing me this while I’m drinking my morning coffee. I want some right now!

  • Ally
    February 18, 2011

    This cookbook has been blowing me away. Have you tried the Bistro Broccoli Chowder? I’ve made it twice already.

  • February 26, 2011

    This recipe was so delicious, and so easy will definitely fry up an egg next time, was a big hit with everyone!!!

  • November 23, 2011

    Wow… I am obsessed with this dish and how amazing it looks. I am going to be making it ASAP… WITH a runny fried egg!

  • May 17, 2012

    Perfect, perfect, perfect! I have potatoes, brussels sprouts, and eggs that all need using. This is totally tomorrow night’s dinner. Thank you so much for saving my brussels sprouts, potatoes, and eggs from boringness!!

  • Kelly
    May 25, 2012

    I am making this for dinner tonight. Excited to use all the leftover ingredients in my fridge. Wanted to comment though that it says in the first paragraph vegan and it becomes not vegan friendly when you add the egg!

    • Tracy
      May 25, 2012

      that’s right! There’s no egg in the actual recipe. I didn’t want people to overlook because I chose to add an egg in it.

  • jjj
    September 21, 2012

    Yours looks so much more delicious than the other recipe I found!
    I don’t have lemon but I have the rest, I’ll make some right now!

  • Sarah
    January 6, 2013

    Made this tonight….is now my new obsession too! Paired it with Salmon and balsamic reduction.

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