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
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Brussels Sprout and Potato Hash

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.
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Brussels Sprout and Potato Hash
    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 Ellie
    1078 Recipes
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