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!
Brussels Sprout & Potato Hash
From EatingWell: September/October 2013
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.
7 Reviews for Brussels Sprout & Potato Hash
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!
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.
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.
I admittedly NEVER follow recipes to a T, and my version was far more basic than this. (mostly because I'd left the magazine upstairs and I was downstairs and super hungry) I sautéed onion in a little olive oil, added the browns and cooked them til they were almost done, tossed in the shredded sprouts and sautéed it all until they were bright green. Overcooking them is bad, deep bright green is good. I'd never poached an egg successfully before, but it turned out great. I seasoned everything with salt and pepper. Will be making this often!
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