Leftover Brussel Sprout Hash
Recipe Date:
October 30, 2020
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
Perfect for brunch! Use your turkey day sprouts to add delicious flavor to a skillet classic.
Ingredients
- 3 cups Brussel sprouts - halved or quartered depending on size
- 3 yukon gold or small russet potatoes - small cube
- 1 onion - chopped
- 2 garlic cloves - chopped
- 1 tbsp balsamic vinegar
- olive oil
- salt and freshly ground pepper
- 1/2 tsp Aleppo pepper or red chili flakes
- optional - 4 eggs
- optional - 3 bacon slices - cooked
Directions
- If you’re using leftover brussel sprouts and potatoes that are already cooked then you’re one step ahead.
- If not, begin by heating a large skillet over medium heat with olive oil, add onion and a pinch of salt - cook a few minutes to soften (if using bacon add chopped bacon and cook until crisp and set aside in a bowl) then add potatoes and brussel sprouts, garlic and a pinch of salt and freshly ground pepper. Cook until potatoes and brussels sprouts are tender.
- Add more olive oil if needed during cooking. (add the bacon/onion mixture to the brussel sprout mixture and stir until combined)
- Add the balsamic vinegar and pepper flakes stir well and taste, adjust seasoning if necessary.
- If you are topping the hash with eggs - break an egg into each quarter of the pan - then place in the middle of the oven under broil for about 5 minutes until eggs are cooked.
Take a look at our recommended pairing below.
