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.
Active Time: 45 minutes |
Total Time: 45 minutes
3 tablespoons extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon dried rosemary
5 cups frozen shredded hash browns
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound Brussels sprouts, trimmed and thinly sliced
1/3 cup finely shredded Parmesan cheese
4 large eggs
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.
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.
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.
Per serving :
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