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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.

Source: EatingWell Magazine, September/October 2013


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. 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 to an even layer, until golden brown, 12 to 14 minutes total. Remove from heat and stir in cheese.

  • Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl's lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.

Nutrition Facts

1 egg & 1 cup hash
376 calories; protein 13.4g; carbohydrates 41.6g; dietary fiber 7.3g; sugars 2.8g; fat 17.8g; saturated fat 4.2g; cholesterol 191.7mg; vitamin a iu 1299.3IU; vitamin c 77.5mg; folate 100.5mcg; calcium 135mg; iron 3.2mg; magnesium 34.8mg; potassium 492.7mg; sodium 612.6mg; thiamin 0.2mg.

2 starch, 2 vegetable, 1/2 lean meat, 1 medium-fat meat, 2 fat