This breakfast-meets-dinner 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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium nonstick skillet over medium-high heat. Add onion and rosemary and cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper, then spread the mixture into an even layer in the pan. Cook, undisturbed, for 4 minutes.

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  • Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning the mixture to an even layer, until golden brown, 10 to 14 minutes total. Remove from heat and stir in Parmesan.

  • Meanwhile, fill a medium saucepan with 2 inches of water; bring to a boil. Reduce to a gentle simmer. Working with one at a time, break an egg into a small bowl, submerge the lip of the bowl into the simmering water and gently add the egg. Repeat with the remaining egg. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dishtowel to drain for a minute. Serve the eggs over the hash.

Nutrition Facts

369 calories; 17.3 g total fat; 4 g saturated fat; 190 mg cholesterol; 583 mg sodium. 490 mg potassium; 41.3 g carbohydrates; 7.3 g fiber; 3 g sugar; 12.9 g protein; 1283 IU vitamin a iu; 77 mg vitamin c; 100 mcg folate; 121 mg calcium; 3 mg iron; 34 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/27/2019
Had this for breakfast this morning and we loved it. Followed recipe exactly (which is a first for me). Will have again as directed. Read More
Rating: 4 stars
06/20/2014
Smoky and Satisfying The biggest difficulty I had with this recipe was poaching the eggs. Otherwise it turned out great! I have a friend over and made it in winter time. The potatoes were so satisfying and the Brussels sprouts added an interesting flavor to the otherwise bland potatoes. Definitely make again! Pros: Easy to make cheap Cons: NULL Read More
Rating: 5 stars
12/12/2013
I made this as soon as this issue came out a couple of months ago. It was fantastic. I love this recipe and now when I make hash browns I have to have the brussels sprouts with it! Read More
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