Brussels Sprout Hash And Eggs Recipes

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BRUSSELS SPROUT HASH AND EGGS



Brussels Sprout Hash and Eggs image

This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious.

Provided by asfharrison

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

4 cups Brussels sprouts, finely chopped
1 pinch salt
1 pinch pepper
1 tablespoon butter
3 garlic cloves, finely chopped
6 olives, finely chopped
1/4 tablespoon lemon juice
2 eggs

Steps:

  • Chop off the ends of the sprouts.
  • Slice them in half.
  • Finely shred each half.
  • Place the shreds in a bowl.
  • Sprinkle with salt and pepper.
  • Melt the butter in a non-stick pan on medium high heat.
  • Swirl it around to coat the pan.
  • Add the Brussels sprout shreds and garlic.
  • Leave it to cook for about 1 minute.
  • Mix it up and toss it around.
  • Add the olives and mix again.
  • Crack the eggs into separate areas of the pan.
  • Sprinkle them with salt and pepper.
  • Pour in 2 tablespoons of water and cover with a lid.
  • Let the eggs steam, undisturbed, for 2 minutes.
  • Once the whites of the eggs are cooked through, turn off the heat.
  • Sprinkle everything with lemon juice.

Nutrition Facts : Calories 201, Fat 12.7, SaturatedFat 5.6, Cholesterol 201.3, Sodium 329.8, Carbohydrate 13.9, Fiber 4.6, Sugar 3, Protein 10.7

BRUSSELS SPROUT HASH



Brussels Sprout Hash image

I was treated to this dish by a St. Louis caterer, Patty Long Catering, and found a similar recipe online, which I modified to my liking. I hope you will modify yours. I used a food processor to make this a quick and easy side dish.

Provided by Pat

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 4

Number Of Ingredients 5

¼ cup honey-flavored butter
½ cup chopped onion
1 pound Brussels sprouts, grated
salt and ground black pepper to taste
2 tablespoons white cooking wine

Steps:

  • Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes.
  • Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 16.9 g, Cholesterol 15 mg, Fat 8.4 g, Fiber 4.7 g, Protein 4.1 g, SaturatedFat 4.1 g, Sodium 109.2 mg, Sugar 6.4 g

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