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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.

Source: EatingWell Magazine, September/October 2013


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 egg & 1 cup hash
369 calories; protein 12.9g; carbohydrates 41.3g; dietary fiber 7.3g; sugars 2.8g; fat 17.3g; saturated fat 4g; cholesterol 190.3mg; vitamin a iu 1283.1IU; vitamin c 77.5mg; folate 100.4mcg; calcium 120.8mg; iron 3.2mg; magnesium 34.3mg; potassium 489.7mg; sodium 582.5mg; thiamin 0.2mg.

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