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Brussels Sprout & Potato Hash for Two

September/October 2013

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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.


Brussels Sprout & Potato Hash for Two

Makes: 2 servings

Serving Size: 1 egg & 1 cup hash each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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

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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Recipe Categories

Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Total Time
45 minutes or less
Ethnic/Regional
American
Health & Diet Considerations
High fiber
Gluten free
Servings
2
Main Ingredient
Eggs
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Breakfast
Brunch
Dinner

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