Why You’ll Love This Recipe
This dish delivers a satisfying combination of crispy edges and tender bites, all packed with rich, savory flavor. It’s quick to prepare, made in one pan, and easily customizable with your favorite add-ins. Plus, it’s a great way to turn brussel sprouts into a dish even skeptics will enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
brussel sprouts, trimmed and shredded
potatoes, diced
onion, diced
garlic, minced
olive oil or butter
salt
black pepper
paprika
optional: cooked bacon or sausage
optional: eggs for serving
optional: fresh herbs like parsley
Directions
Begin by parboiling the diced potatoes in salted water for about 5–7 minutes until just tender. Drain and set aside.
Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and cook until softened, then stir in the garlic and cook for another minute.
Add the parboiled potatoes to the skillet and cook until they begin to turn golden and crispy, stirring occasionally.
Stir in the shredded brussel sprouts and season with salt, black pepper, and paprika. Cook for 5–8 minutes, stirring occasionally, until the sprouts are tender and slightly crispy.
If using, add cooked bacon or sausage and mix well. Taste and adjust seasoning as needed.
For serving, top with fried or poached eggs and garnish with fresh herbs if desired. Serve hot.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
Swap potatoes with sweet potatoes for a slightly sweeter flavor. Add bell peppers or mushrooms for extra texture and color. For a vegetarian option, skip the meat and add beans or tofu. A sprinkle of cheese or a dash of hot sauce can also enhance the flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness, or use a microwave for convenience. Avoid freezing, as the texture may become too soft.
FAQs
Can I use frozen brussel sprouts?
Yes, but thaw and drain them well before cooking to avoid excess moisture.
Do I need to cook the potatoes first?
Parboiling helps them cook faster and become crispy in the skillet.
How do I shred brussel sprouts?
You can use a knife, mandoline, or food processor for quick shredding.
Can I make this dish vegan?
Yes, simply use oil instead of butter and skip the meat and eggs.
What spices work well with this dish?
Paprika, garlic powder, chili flakes, and thyme all complement the flavors.
Can I add eggs directly to the pan?
Yes, you can create small wells and crack eggs into the skillet, then cover and cook until set.
Why are my brussel sprouts soggy?
Overcrowding the pan or excess moisture can prevent crisping. Cook in batches if needed.
What type of potatoes work best?
Yukon gold or red potatoes hold their shape well and crisp nicely.
Can I prepare this ahead of time?
You can prep the ingredients in advance, but it’s best cooked fresh.
What can I serve with this hash?
It pairs well with toast, avocado, or a simple side salad.
Conclusion
Brussel sprout hash is a flavorful, satisfying dish that brings together simple ingredients in a delicious way. With its crispy texture and savory taste, it’s a versatile recipe that can be enjoyed any time of day and easily adapted to suit your preferences.
PrintBrussel Sprout Hash
A hearty and savory skillet dish featuring crispy potatoes and shredded brussel sprouts, perfectly seasoned and cooked to golden perfection. Ideal for breakfast, brunch, or a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 3 cups brussel sprouts, trimmed and shredded
- 2 cups potatoes, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup cooked bacon or sausage (optional)
- 4 eggs (optional, for serving)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Parboil the diced potatoes in salted water for 5–7 minutes until just tender. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium heat. Add diced onion and cook until softened.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the parboiled potatoes to the skillet and cook until golden and crispy, stirring occasionally.
- Add the shredded brussel sprouts, salt, black pepper, and paprika. Cook for 5–8 minutes until tender and slightly crispy.
- If using, stir in cooked bacon or sausage and mix well.
- Optional: create small wells in the hash and crack eggs into the pan. Cover and cook until eggs are set to your liking.
- Garnish with fresh parsley and serve hot.
Notes
- Do not overcrowd the pan to ensure crispiness.
- Use Yukon gold or red potatoes for best texture.
- Swap potatoes for sweet potatoes for a different flavor.
- Reheat in a skillet to maintain crisp edges.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 55 mg
