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Brussels Sprout & Potato Hash

http://www.eatingwell.com/recipes/brussels_sprout_potato_hash.html

From EatingWell:  September/October 2013

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 | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.
  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.
  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.

Nutrition

Per serving : 377 Calories; 18 g Fat; 4 g Sat; 11 g Mono; 192 mg Cholesterol; 41 g Carbohydrates; 14 g Protein; 7 g Fiber; 594 mg Sodium; 489 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 1/2 lean meat, 1 medium fat meat, 2 fat