Brussels Sprout & Potato Hash

September/October 2013

Your rating: None Average: 4.2 (38 votes)

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.

Brussels Sprout & Potato Hash

8 Reviews for Brussels Sprout & Potato Hash

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.

Easy, tasty, quick
Even better with fresh eggs from the back yard!
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!

Easy, nutritious, yummy
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!

One Pan Cleanup, Healthy, Great Flavor, Whole Foods
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.

healthy, simple
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.

3/4 of my family at the dish! Loaded with veggies!

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner