Rating: 4.67 stars
2 Ratings
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2013

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Recipe Summary test

total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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.
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