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Brussels Sprout & Potato Hash

  • 45 m
  • 45 m
EatingWell Test Kitchen
“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. ”


    • 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


  • 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.
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