Brussels Sprout & Potato Hash for Two

Brussels Sprout & Potato Hash for Two

3 Reviews
From: EatingWell Magazine, September/October 2013

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1½ tablespoons extra-virgin olive oil
  • 2 tablespoons chopped onion
  • ¼ teaspoon dried rosemary
  • 2½ cups frozen shredded hash browns
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 8 ounces Brussels sprouts, trimmed and thinly sliced
  • 2 tablespoons finely shredded Parmesan cheese
  • 2 large eggs


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  1. 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.
  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 the mixture to an even layer, until golden brown, 10 to 14 minutes total. Remove from heat and stir in Parmesan.
  3. 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 information

  • Serving size: 1 egg & 1 cup hash
  • Per serving: 369 calories; 17 g fat(4 g sat); 7 g fiber; 41 g carbohydrates; 13 g protein; 100 mcg folate; 190 mg cholesterol; 3 g sugars; 0 g added sugars; 1,283 IU vitamin A; 77 mg vitamin C; 121 mg calcium; 3 mg iron; 583 mg sodium; 490 mg potassium
  • Nutrition Bonus: Vitamin C (128% daily value), Vitamin A (26% dv), Folate (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, ½ lean meat, 1 medium-fat meat, 2 fat

Reviews 3

October 27, 2019
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Had this for breakfast this morning and we loved it. Followed recipe exactly (which is a first for me). Will have again as directed.
June 20, 2014
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By: EatingWell User
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
December 12, 2013
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By: EatingWell User
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!
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