Brussels Sprout & Potato Hash for Two
From EatingWell: 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.
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped onion
- 1/4 teaspoon dried rosemary
- 2 1/2 cups frozen shredded hash browns
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces Brussels sprouts, trimmed and thinly sliced
- 2 tablespoons finely shredded Parmesan cheese
- 2 large eggs
- 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.
- 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.
Per serving: 370 calories; 17 g fat (4 g sat, 10 g mono); 190 mg cholesterol; 41 g carbohydrates; 0 g added sugars; 13 g protein; 7 g fiber; 569 mg sodium; 487 mg potassium.
Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (26% dv), Folate (25% dv), Iron (18% dv), Calcium (15% dv)
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 2 vegetable, 1/2 lean meat, 1 medium fat meat, 2 fat
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- Preparation/ Technique
- Ease of Preparation
- Type of Dish
- Main dish, vegetarian
- Total Time
- 45 minutes or less
- September/October 2013