An unexpected twist on a classic, brussels sprouts add a delicious crunch to traditional hash. This is wonderful served with a warm baguette any time of day. If you have leftover brussels sprouts or potatoes, this recipe is a great way to use them — just adjust the cooking times and use less broth.
Brussels Sprouts & Potato Hash with Fried Eggs
4 Tbs. (2 oz./60 g.) unsalted butter, plus more for frying
3 Tbs. olive oil
1 yellow onion, chopped
1 lb. (500 g.) brussels sprouts, trimmed and thinly sliced
3/4 lb. (375 g.) Yukon gold potatoes, diced
2 tsp. fresh thyme leaves
Salt and freshly ground pepper
1 cup (8 fl. oz./250 ml.) chicken or vegetable broth
In a large frying pan, melt 3 tablespoons of the butter with the oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the brussels sprouts, potatoes and thyme. Season generously with salt and pepper and cook, stirring often, until the vegetables caramelize, about 15 minutes. Add the broth and cook until the liquid is absorbed and the vegetables are fork-tender, about 5 minutes. Adjust the seasoning.
In another frying pan, melt the remaining 1 tablespoon butter over medium heat. Crack the eggs into the pan and fry until the whites are set and the yolks have begun to thicken but are still soft, about 4 minutes. Season with salt and pepper.
Spoon the hash onto plates top with the fried eggs and serve. Serves 4.
Find more seasonal, vegetable-focused dishes in our new cookbook Vegetable of the Day, by Kate McMillan.