Brussel Sprout Hash
4 Servings
Total time: 30min
Adapted from Brunch and Batter
Brussel Sprout Hash is a delicious twist on the classic potato breakfast. It's made with shredded Brussel sprouts, onions, simple seasonings, and fresh herbs. As the Brussel sprouts saute, they caramelize and get crispy just like hash browns.
Ingredients
1 lb Brussel sprouts, whole or pre-shredded
2 tablespoon extra virgin olive oil for cooking, divided
½ cup chopped red onion about 1 small onion
½ tablespoon Dijon mustard
¼ teaspoon crushed fennel seeds
¼ teaspoon Kosher or fine sea salt, divided, plus more to taste
⅛ teaspoon fresh ground pepper, plus more to taste
1 teaspoon fresh thyme or ½ teaspoon dried thyme
3-4 eggs, optional
Instructions
Wash the Brussel sprouts and remove the outer leaves if bruised or tough. Hold the Brussel sprout lengthwise, and slice it down the middle. Take each half (cut side down), and with a sharp knife begin slicing it thinly from the outside toward the middle (stem). Set aside.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add the chopped onion and ⅛ teaspoon salt, and saute the onion until soft (but not brown), about 2-3 minutes.
When the onions are softened, add the Brussel sprouts and the remaining oil (you may need to do this in batches depending on the size of your skillet). Saute briefly until they begin to wilt down, and you can fit all the Brussels in the skillet. Add the mustard, fennel, the remaining ⅛ teaspoon of salt, and pepper and stir to coat.
When the onions are softened, add the Brussel sprouts and the remaining oil (you may need to do this in batches depending on the size of your skillet). Saute briefly until they begin to wilt down, and you can fit all the Brussels in the skillet. Add the mustard, fennel, the remaining ⅛ teaspoon of salt, and pepper and stir to coat.
If adding the eggs, make 3-4 wells in the Brussel sprouts. Add the eggs, one at a time into each well. Cover and cook the eggs over medium heat until the whites are set, or the eggs are cooked to your liking, 5-6 minutes. Season to taste with additional salt and pepper. Serve immediately.
Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.
Substitutions & Variations
Hash is a canvas for all sorts of add-ins and seasonings. Play around with different flavors to make it your own.
Add meat- Bacon, pancetta, or prosciutto pair beautifully with Brussel sprouts. Sweet or hot crumbled sausage would also be a great addition.
Use a mix of veggies- For the ultimate fall breakfast, add chopped sweet potatoes or butternut squash.
Herbs- Use any combination of fresh or dried herbs. Parsley or chives work well.
Garlic- Try adding a minced garlic clove for added flavor.
Add heat- Make it spicy with crushed red pepper or cayenne pepper.
Cheese- Grate parmesan cheese over the hash for a nutty, salty twist.
