EATS & DRINKS // Brussels Sprout Hash with Sweet Potato and Fried Egg (Kimchi, optional)
I have been wanting to try a new recipe with the new cast iron I just brought earlier this week. Since I had four bags of brussels sprouts sitting in my fridge, an idea popped in my head. Why not make brussels sprout hash? (I know, I’m a genius, hehe). Hash is typically made up of your choice of protein, eggs, onions, potatoes and it is often served as a breakfast dish.
Since brussels sprouts can be bitter, I decided to pair my hash with sweet potatoes to balance things out and since I am Korean, I decided to add some kimchi to add some flavor. This meal is easy to make since the steps are minimal. All you have to do is sauté the sweet potatos until they start to caramelize, add the brussels sprouts, cook until they start to caramelize then fry the egg.
My hash turned out better than expected and has all the components for the perfect breakfast or brunch – crisp, fresh and all the flavors blending well together. Easy to create and perfect for the work week with it’s quick prep time, what are you waiting for?
Serves
2
Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Hash Ingredients
1 small onion, diced
1 small sweet potato, cut into 1/2 inch pieces
1 clove garlic, chopped
1 pound brussels sprouts, trimmed and sliced
4 eggs
Salt and pepper to taste
Kimchi (optional)
Directions
- Dice up the onions, chop up the sweet potatoes into mini cubes.
- Add the onion and sweet potato to the pan and saute until tender, about 4-7 minutes.
- Add the garlic and sauté until brown.
- Add the brussels sprouts, sauté until tender, about 5 minutes, then let it sit until the bottoms start to caramelize
- Mix everything together, let it rest for 5 minutes.
- Season with salt and pepper to taste, if needed.
- Create 4 small wells in the hash, add the eggs and cook until well done.
