March 17, 2014
Brussels Sprout and Potato Hash ♥ Week One, Day Seven - EatingWell Meal Plan
I am sorry this post was not finished when it was published, but a small emergency took precedent.
Here is the way it was supposed to be......
Happy St. Pat's Day. I usually make a corned beef hash in honor of this everything green day, but when I saw the recipe the corned beef went straight to the freezer. This one is unique and extremely tasty.
Another version of Bubble n' Squeak that is healthier than the traditional version but with tons of flavor and on the table in under an hour (and that includes the poaching of the eggs).
The key to making this is two things, you must use frozen hash browns. I say this because I tried to use a grated potato and while it would work, unless you have 20 minutes to constantly toss and separate the potatoes (because of their starch, want to stick together), the frozen ones are treated with something that stops them from clumping. It's a good thing in this case, but look for the ones with no added salt (Whole Foods 365, Golden Grill).
The other thing you need to do is to use a non-stick pan on the highest heat you can. That browning, called caramelizing, is so important to the flavor and Brussels sprouts really pop when they are browned and crisped on the edges. It is not an option.
Instead of chopping I added very thin slices of Vidalia onion and a good sprinkling of Adobo instead of the salt & pepper.
If your family shakes their head when they find out no meat, a few slices of bacon or country ham would work well, but the egg provides enough protein.
Let's get cooking.......
Brussels Sprout & Potato Hash
Makes: 4 servings
* 3 tablespoons extra-virgin olive oil
* 1/4 cup chopped onion
* 1/2 teaspoon dried rosemary
* 5 cups frozen shredded hash browns
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 1 pound Brussels sprouts, trimmed and thinly sliced
* 1/2 cup finely shredded Parmesan cheese
* 4 large eggs
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and rosemary; cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper. Spread into an even layer. Cook, undisturbed, for 4 minutes.
2. Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2-3 minutes and returning to an even layer, until golden brown, 12-14 minutes total. Remove from heat and stir in cheese.
3. Meanwhile, bring 2 inches of water to a boil in a Dutch oven. Reduce to a gentle simmer. Break an egg into a small bowl, submerge the bowl's lip in the water and slide the egg in. Repeat with the remaining eggs. Cook for 4 minutes for soft set, 5 for medium set and 8 minutes for hard set (can also fry them). Transfer the eggs to a clean dish towel to drain. Serve the eggs over the hash.
Per serving: 377 calories; 18g fat (4g sat, 11g mono); 192mg cholesterol; 41g carbohydrate; 0g added sugars; 14g protein; 7g fiber; 594mg sodium; 489mg potassium.
Nutrition bonus: Vitamin C (129% dv), Vitamin A (26% dv), Folate (25% dv), Iron (18% dv), Calcium (15% dv).
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