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!

Chop up your Brussels Sprouts & Potatoes!

Zest your lemon!

Chop your onions & garlic and gather your thyme!

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

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

Look what you got here!

Wanna take it a little further? Make it un-vegan?  Put a fried 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.