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Brussels Sprout Hash and Eggs

Eggs, hash, and brussels sprout
Ready In: 10 minutes
Serves: 2
Dairy-freeGluten-freeLow Added SugarVegetarianLow Sodium

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

What you'll need

Large pan with lid


Serves 2
4 cups Brussels Sprouts finely chopped
1 tablespoon Olive Oil
3 cloves Garlic finely chopped
Salt to taste
1 Lemon wedge
2 Eggs
1/4 teaspoon Hot Sauce optional
Black Pepper to taste


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's 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 Facts

Serving Size 2.00 cup

Serving Per Container 2

Amount Per Serving
Calories 240
% Daily Value*
Total Fat 9.4 g12%
Saturated Fat 2.3 g12%
Sodium 118 mg5%
Total Carbohydrate 28 g10%
Dietary Fiber 13 g46%
Protein 18 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Authors: Leanne Brown
Cooking Environment: Very Quick