Brussels Sprout and Potato Hash PT45M https://img3.recipesrun.com/201907/2019/1030/14/4/123191/300x200x90.jpg 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. 4 servings 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