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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013
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Ingredients

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Directions

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  • 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

369.3 calories; protein 12.9g 26% DV; carbohydrates 41.3g 13% DV; exchange other carbs 3; dietary fiber 7.3g 29% DV; sugars 2.8g; fat 17.3g 27% DV; saturated fat 4g 20% DV; cholesterol 190.3mg 63% DV; vitamin a iu 1283.1IU 26% DV; vitamin c 77.5mg 129% DV; folate 100.4mcg 25% DV; calcium 120.8mg 12% DV; iron 3.2mg 18% DV; magnesium 34.3mg 12% DV; potassium 489.7mg 14% DV; sodium 582.5mg 23% DV; thiamin 0.2mg 16% DV.

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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