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

Brussels Sprout and Potato Hash

4.6

( By Ellie )

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.

01 Information

Grade easy
Serving 4 servings
Calorie 376 Kcal
Prep Time 20 Mins
Cook Time 25 Mins
Total Time 45 Mins

02 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

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03 Method

Step 1

Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.
Step 2

Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.
Step 3

Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl's lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.

04 Author

Ellie

1078 Recipes

Brussels Sprout and Potato Hash

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