Brussels Sprout Hash and Eggs

brussels spout hash.jpg

Brussels Sprout Hash and Eggs
Brussels Sprout Hash and Eggs

Photo attribution: 

Leanne Brown
Brussels Sprout Hash and Eggs
Budget-friendly recipe
723

This is a great light lunch or side dish. The Brussels sprouts get crispy and caramelized on the bottom.

Ingredients

4
cups

finely chopped

1
tablespoon
3

finely chopped

2

What You'll Need

  • Chef knife
  • Cutting board
  • Measuring spoons
  • Skillet with lid

Directions

  1. Chop off the ends of the sprouts. Slice them in half, then finely shred each half.
  2. Heat the oil in a skillet on medium-high heat. Swirl it around to coat the pan. Add the Brussels sprout shreds and garlic, then leave it to cook for about 1 minute. Add salt and pepper to taste and stir the hash in the skillet.
  3. Crack the eggs into opposite sides of the pan. Sprinkle them with salt and pepper. Pour 2 tablespoons of water into the skillet and cover with a lid. Let the eggs steam, undisturbed, for 2 minutes.
  4. Once the whites of the eggs are cooked through, turn off the heat and sprinkle everything with lemon juice. Add hot sauce or red pepper flakes if you want it spicy.

Chef Tips

  • Don’t cook the brussels sprouts hash with the eggs for too long! It only takes a couple of minutes. Cooking it longer will make it mushy.

Nutrition Info and more

Serving size:
2
cups
Total calories:
240
Total fat:
9.4 g
Saturated fat:
2.3 g
Carbohydrates:
28 g
Protein:
18 g
Fiber:
13 g
Sodium:
118 mg
Attribution

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