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Brussels Sprout & Potato Hash

September/October 2013

Your rating: None Average: 4.2 (31 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 Recipe

7 Reviews for Brussels Sprout & Potato Hash

01/28/2014
Anonymous
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
Comments
01/15/2014
Anonymous
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
Comments
11/04/2013
Anonymous
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
Comments
10/04/2013
Anonymous
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!
Comments
09/03/2013
Quick, easy, delicious.

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!

Quick prep, minimal clean up. The use of frozen hash browns makes the whole process so easy.
Brussels Sprouts and Potato Hash
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