Brussel Sprout Hash
Brussel Sprout Hash is a delicious twist on the classic potato breakfast. It's made with shredded Brussel sprouts, onions, simple seasonings, and fresh herbs. As the Brussel sprouts saute, they caramelize and get crispy just like hash browns. Serve them with or without eggs for a complete breakfast or brunch.
Equipment
- 10 or 12 inch skillet
Ingredients
- 1 pound Brussel sprouts, whole or pre-shredded
- 2 tablespoon extra virgin olive oil divided
- ½ cup chopped red onion about 1 small onion
- ½ tablespoon Dijon mustard
- ¼ teaspoon crushed fennel seeds
- ¼ teaspoon Kosher or fine sea salt divided, plus more to taste
- ⅛ teaspoon fresh ground pepper, plus more to taste
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- 3-4 eggs, optional
Instructions
- Shred the Brussel sprouts: Wash the Brussel sprouts and remove the outer leaves if bruised or tough. Hold the Brussel sprout lengthwise, and slice it down the middle. Take each half (cut side down), and with a sharp knife begin slicing it thinly from the outside toward the middle (stem). Set aside.1 pound Brussel sprouts, whole or pre-shredded
- Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chopped onion and ⅛ teaspoon salt, and saute the onion until soft (but not brown), about 2-3 minutes.1 tablespoon extra virgin olive oil, ½ cup chopped red onion, ⅛ teaspoon kosher or fine sea salt
- When the onions are softened, add the Brussel sprouts and the remaining oil (you may need to do this in batches depending on the size of your skillet). Saute briefly until they begin to wilt down, and you can fit all the Brussels in the skillet. Add the mustard, fennel, the remaining ⅛ teaspoon of salt, and pepper and stir to coat.1 tablespoon extra virgin olive oil, ½ tablespoon Dijon mustard, ¼ teaspoon crushed fennel seeds, ⅛ teaspoon fresh ground pepper, plus more to taste, ⅛ teaspoon kosher or fine sea salt
- Saute the Brussels, turning occasionally until browned (allowing the Brussel sprouts to cook for a few minutes before stirring so the bottoms get crispy), about 12-14 minutes. Stir in the thyme.1 teaspoon fresh thyme
- If adding the eggs, make 3-4 wells in the Brussel sprouts. Add the eggs, one at a time into each well. Cover and cook the eggs over medium heat until the whites are set, or the eggs are cooked to your liking, 5-6 minutes. Season to taste with additional salt and pepper. Serve immediately.3-4 eggs, optional
Notes
- Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.
Nutrition*
Serving: 1 (without egg) | Calories: 89kcal | Carbohydrates: 6.1g | Protein: 1.7g | Fat: 7.2g | Saturated Fat: 1.1g | Sodium: 59mg | Potassium: 174mg | Fiber: 2g | Sugar: 1.8g | Calcium: 22mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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