Brussels Sprouts and Potato Hash with Eggs

Although they used to be a food many people feared, Brussels sprouts have been making a comeback in the culinary world. Prepared correctly, Brussels sprouts are quite good, especially when their texture is balanced by the softness of something like potatoes and a creamy egg yolk. Be careful not to overcook your Brussels sprouts, as not only do they begin to lose their nutritional value if they’re cooked too much, but they also begin to take on a pretty foul taste and smell. The key is to keep them slightly crunchy rather than completely tender.

Serves 2

1 medium russet potato

4 tablespoons extra-virgin olive oil, divided

2 cloves garlic

1⁄2 medium onion

11⁄2 tablespoons chopped shallots

3 cups shaved Brussels sprouts

2 large cage-free eggs

  1. Cut potato in half crosswise and cut off both ends. Spiralize using a small-noodle blade.
  2. Heat 1 tablespoon olive oil in a large pan on medium heat. Add the potatoes, cover, and cook for 6–7 minutes, stirring occasionally.
  3. While potatoes are cooking, chop garlic and onion. Then in a separate large pan, heat 2 tablespoons olive oil. Add garlic, onions, shallots, and Brussels sprouts; cook for about 5–7 minutes. When mixture is done cooking, transfer to the pan with the potatoes and mix thoroughly.
  4. Heat the remaining 1 tablespoon olive oil on medium-low heat. Crack eggs in the pan and cook for about 3 minutes until whites are cooked and egg yolk is runny. When eggs are finished, place on top of potato mixture and serve warm.
9781440594380 Brussels Sprouts Hash

Brussels Sprouts and Potato Hash with Eggs