Brussels Sprouts Hash

Brussels Sprouts Hash is a delightful and hearty vegetable dish that combines the earthy flavors of Brussels sprouts, tender red potatoes, and sweet carrots. This recipe takes the classic hash concept to the next level by carefully selecting cooking methods for each ingredient to ensure optimal texture and flavor. The result is a flavorful and satisfying dish that’s not only visually appealing but also easy to prepare. With the addition of perfectly poached eggs, this dish becomes a complete meal that’s suitable for breakfast, brunch, or even a light dinner.

SERVES 4

INGREDIENTS:

• 1 pound red potatoes, unpeeled, cut into ½-inch chunks
• 2 carrots, peeled and cut into ½-inch chunks
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 pound Brussels sprouts, trimmed and quartered lengthwise
• 1 onion, chopped fine
• 2 tablespoons water
• 1 tablespoon minced fresh thyme
• 1 garlic clove, minced
• 1 tablespoon unsalted butter
• 8 large eggs
• 2 scallions, sliced thin

INSTRUCTIONS:

1. Toss the red potatoes, carrots, 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of pepper together in a large bowl. Cover and microwave until the vegetables are tender, stirring halfway through cooking. This will take about 5 to 7 minutes.
2. Meanwhile, heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the Brussels sprouts and cook until they are nicely browned, stirring occasionally. This will take about 6 to 8 minutes.
3. Add the microwaved vegetables, chopped onion, water, minced thyme, minced garlic, remaining 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¼ teaspoon of pepper to the skillet with the Brussels sprouts. Reduce the heat to medium, cover, and cook until the Brussels sprouts are just tender, stirring halfway through cooking. This will take about 5 to 7 minutes longer.
4. Off the heat, stir in the unsalted butter and season the hash with salt and pepper to taste.
5. Create 4 shallow indentations (about 2 inches wide) in the surface of the hash using the back of a spoon. Crack 2 eggs into each indentation and season the eggs with salt and pepper.
6. Cover the skillet and cook over medium-low heat until the egg whites are just set and the yolks are still runny. This will take about 5 to 10 minutes.
7. Sprinkle the Brussels Sprouts Hash with sliced scallions and serve.

TIPS:

• When selecting Brussels sprouts, opt for small ones no bigger than a golf ball for their tenderness and sweetness. If you only find large sprouts, make sure to halve them and cut each half into thirds to ensure even cooking.
• To achieve a well-browned texture on the Brussels sprouts, avoid slicing or shredding them. Cutting them into wedges provides flat surfaces that can pick up flavorful browning.
• When cracking the eggs into the hash for poaching, make sure to create shallow indentations using the back of a spoon. This will help the eggs stay in place while they cook.
• Cooking the potatoes and carrots in the microwave before adding them to the skillet helps expedite the cooking process and ensures that all the vegetables reach the desired tenderness at the same time.
• For perfectly poached eggs with runny yolks, cover the skillet while cooking over medium-low heat. This creates steam that gently cooks the eggs without overcooking the yolks.

This Brussels Sprouts Hash recipe brings together the vibrant flavors of fresh vegetables, aromatic herbs, and perfectly poached eggs, creating a harmonious and satisfying dish that’s sure to become a favorite on your breakfast or brunch table.