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Brussel Sprout Hash

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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.

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

  1. Parboil the diced potatoes in salted water for 5–7 minutes until just tender. Drain and set aside.
  2. Heat olive oil or butter in a large skillet over medium heat. Add diced onion and cook until softened.
  3. Stir in the minced garlic and cook for about 1 minute until fragrant.
  4. Add the parboiled potatoes to the skillet and cook until golden and crispy, stirring occasionally.
  5. Add the shredded brussel sprouts, salt, black pepper, and paprika. Cook for 5–8 minutes until tender and slightly crispy.
  6. If using, stir in cooked bacon or sausage and mix well.
  7. Optional: create small wells in the hash and crack eggs into the pan. Cover and cook until eggs are set to your liking.
  8. 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

Find it online: https://thefamilycooking.com/brussel-sprout-hash/