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Brussels Sprout & Potato Hash

Brussels Sprout & Potato Hash

Name: Brussels Sprout & Potato Hash
Total time: 45 min
Ingredients: 3 tablespoons extra-virgin olive oil; ¼ cup chopped onion; ½ teaspoon dried rosemary; 5 cups frozen shredded hash browns; ½ teaspoon salt; ½ teaspoon freshly ground pepper; 1 pound Brussels sprouts, trimmed and thinly sliced; ⅓ cup finely shredded Parmesan cheese; 4 large eggs

Rating: 4.14 stars

7 Ratings
7 Reviews

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. Source: EatingWell Magazine, September/October 2013

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Ingredients

3 tablespoons extra-virgin olive oil
¼ cup chopped onion
½ teaspoon dried rosemary
5 cups frozen shredded hash browns
½ teaspoon salt
½ teaspoon freshly ground pepper
1 pound Brussels sprouts, trimmed and thinly sliced
⅓ cup finely shredded Parmesan cheese
4 large eggs

Directions

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.

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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.

Nutrition Facts

Serving Size: 1 egg & 1 cup hash

Per Serving:

376 calories; 17.8 g total fat; 4.2 g saturated fat; 192 mg cholesterol; 613 mg sodium. 493 mg potassium; 41.6 g carbohydrates; 7.3 g fiber; 3 g sugar; 13.4 g protein; 1299 IU vitamin a iu; 77 mg vitamin c; 100 mcg folate; 135 mg calcium; 3 mg iron; 35 mg magnesium;

Exchanges:

2 starch, 2 vegetable, 1/2 lean meat, 1 medium-fat meat, 2 fat

Reviews (7)

Read More Reviews

7 Ratings

5 star values: 2
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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EatingWell User

03/14/2015

Even better with a little tweaking I discovered this recipe about a month ago and I've made it four times since then. The basic recipe is good but I've made a couple of modifications that make it even better: 1. Replace the salt and pepper with 1.5 tsp of Shallot Pepper from Penzeys Spices. 2. Replace the frozen hash browns with three russet potatoes with or without peels. You have to get out the food processor to slice Brussels sprouts anyway so you may as well shred some potatoes too. Squeeze them in a clean kitchen towel to drain some of the moisture out of the potatoes. 3. Use two eggs instead of one especially if you're lucky enough to have backyard hens. Pros: Easy tasty quick Read More

EatingWell User

01/28/2014

Clean plate club I zinged this up by adding a little garlic and a can of wild salmon at the end. There aren't any picky eaters in my family but everyone's plates were CLEAN in a hurry. Yum! Pros: Easy nutritious yummy Cons: A little bland Read More

EatingWell User

01/15/2014

Easy Weeknight Meal I loved this recipe. I tweaked the ingredients just a bit by adding a little pancetta to the hash. I had leftovers for lunch and breakfast and they reheated well. Will be making often! Pros: One Pan Cleanup Healthy Great Flavor Whole Foods Read More

EatingWell User

11/04/2013

Surprisingly delicious! I really just made this because I had leftover hash browns in the freezer. What a surprise! This tasted much better than I expected. Husband and I were both pleasantly surprised. He kept walking to the stove nibbling after we'd eaten our servings. One note - I didn't have rosemary so I used sage instead. Pros: healthy simple Read More

EatingWell User

10/04/2013

Surprisingly Tasty! I was pleasantly surprised by this dish. Both my husband and I loved it! Did I mention my husband is a self-proclaimed Brussels sprout hater?? I didn't tell my family what was in the dish. My 10 year old ate the dish and my 6 year old ate her no thank you bites with a minimum of resistance (the dish was green after all...a negative in her book). The only change in the recipe I made was to use freshly grated potatoes instead of frozen. Pros: 3/4 of my family at the dish! Loaded with veggies! Cons: Slicing all the Brussels sprouts was a bit time consuming. Read More

Diana Fijalkowski

09/03/2013

Quick easy delicious. I admittedly NEVER follow recipes to a T and my version was far more basic than this. (mostly because I'd left the magazine upstairs and I was downstairs and super hungry) I sauteed onion in a little olive oil added the browns and cooked them til they were almost done tossed in the shredded sprouts and sauteed it all until they were bright green. Overcooking them is bad deep bright green is good. I'd never poached an egg successfully before but it turned out great. I seasoned everything with salt and pepper. Will be making this often! Pros: Quick prep minimal clean up. The use of frozen hash browns makes the whole process so easy. Read More

EatingWell User

09/03/2013

Dinner for breakfast Not a fan of Brussel sprouts or poached eggs but am trying to eat more veggies so I tried this. I was surprised at the sweetness of the sprouts ' very uncabbage-y ' and like the hint of rosemary. Instead of poached eggs I used egg whites and made more of frittata. Pros: Flavor and quickness Cons: Personal taste Read More