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.