Potato and shredded brussels sprout hash

If it seems like I’ve been MIA for the past couple of weeks, it’s because I have been. I recently started a new and awesome job (more on that later) and am still trying to get in the swing of working full-time, maintaining a personal life and writing the blog, with only 24 insufficient hours in each day. Hopefully I’ll feel more settled soon and get back to posting a bit more regularly. Until then, here’s a recipe I made a few weeks ago and am finally sharing.

Hash is basically the perfect comfort meal. Plenty of veggies seasoned any which way you prefer topped with a runny fried egg - what’s not to love? It comes together super quickly, so it’s perfect for a weekend breakfast/brunch, or an easy dinner. It’s also easily customizable and a great way to use up leftover roasted or grilled meat (this version is vegetarian). As I was cooking this brussels sprout hash, I wasn’t sure what direction I wanted it to take. Since brussels sprouts are in the cabbage family, I thought I’d add some mustard in the end as a nod to German-style sauteed cabbage and it was a total success. And I know that brussels sprouts are not in season right now. I had a craving, okay?

(Yield: 4 servings)

Ingredients:
2 tbsp cooking oil (I used coconut oil)
1 small yellow onion, sliced
2 medium red potatoes, cut into small cubes
3/4 lb brussels sprouts, shredded*
2 garlic cloves, crushed
3/4 tsp paprika
1 tbsp brown mustard
1 tbsp butter
4 eggs
Salt + coarsely ground black pepper

*How to shred brussels sprouts: Trim the ends and peel the outermost layer of sprouts. Cut sprouts lengthwise, place cut-side down and slice thinly.

Procedure: Heat cooking oil in a large skillet over a medium flame. Add onion and potatoes with a pinch of salt. Stir and cover tightly with a lid. Cook until potatoes are starting to soften, about 4 min, stirring occasionally. Then add sprouts, garlic, paprika, and pinches of salt and pepper, and cook uncovered, stirring frequently, until vegetables are softened and browned around the edges - about 6 min. Stir in mustard. Taste and re-season if necessary. Divide among four plates.

To fry eggs, melt butter on a large skillet or griddle over a medium-low flame. Gently break eggs onto skillet and season with salt. Cook until the white has settled and the outer edges are brown and starting to crisp. Top each plate of hash with a fried egg and finish with black pepper. Serve immediately.

What is your favorite egg dish?