Brussels Sprouts and Potato Hash with Fried Eggs
An unexpected twist on a classic, brussels sprouts add a delicious crunch to traditional hash. Serve with a warm baguette for any meal. If you have leftover cooked brussels sprouts or potatoes, this recipe is a great way to use them up. Just adjust the cooking times and use less broth.
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 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, to taste
- 1 cup (8 fl. oz./250 ml) chicken or vegetable broth
- 4 eggs
In a large fry pan over medium-high heat, melt 3 Tbs. of the butter with the olive oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the brussels sprouts, potatoes and thyme, and season generously with salt and pepper. 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 with salt and pepper.
In another fry pan over medium heat, melt the remaining 1 Tbs. butter. 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 immediately. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).