This simple brussels sprouts and root vegetable hash has a mixture of root vegetables and brussels sprouts. It’s filling and perfect for breakfast or dinner! Just omit the egg for a vegan/vegetarian friendly version! Gluten, grain, and dairy free.
I used to think brussels sprouts were the grossest vegetable in the world. Also, who came up with the name and why does it have so many s’s?
Common sense tells us anything that smells like rotten eggs as it cooks can’t taste much better. I mean, come on!
Worst yet, my mom would boil the heck out of them, so they were, like, rotten egg mush. Yuck.
I hated vegetables. They were disgusting and I was convinced they were only created to torture us kids. I typically ate everything on my plate, except for the pile of green stuff, so my mom did what most parent’s do—played the manipulation game. It might be with the promise of dessert or staying up a little past bedtime. For other poor, unfortunate kids, it’s having to sit at the table until they’ve finished eating them. Or worse yet—have their parent’s feed it to them.
I remember my mom shoveling spoonfuls of veggies into my mouth with the promise that it would help me grow taller and stronger, “like Popeye!” Seriously, mom, why would I want to look like some scruffy, big-armed man who smokes a pipe?
It wasn’t until I got older (and had kids of my own) that I understood the value of vegetables and their importance in our diets. I actually started to like them too, oddly enough. But brussels sprouts and I still kept our distance at the grocery store. I had a grudge against them for all the grief they gave me in my childhood.
It’s funny how being a food blogger made me a bit more adventurous with food. It’s like, “ooh, I have no idea what these veggies are, but they would make such a pretty picture!” Then you make the veggies and figure out that they actually taste good!
So upon giving brussels sprouts another try a few years ago in order to get a pretty picture, I figured out that they taste a lot like cabbage, which I just so happen to love. Just don’t boil the heck out of them, please and thank you.
The nice thing about this hash is that it’s very hearty and you can easily substitute any of the ingredients for others you already have on hand. Use kale or cabbage instead of brussels sprouts, parsnips instead of carrots, or butternut squash instead of potatoes…so many possibilities!
- few tablespoons cooking oil (I used avocado oil)
- ½ large red or yellow onion, diced
- 2 medium russet or other white potato, peeled and diced
- 1 large sweet potato, peeled and diced
- 2 large carrots, peeled and diced
- ¼ cup water
- 1 cup brussel sprouts, stems removed and quartered
- 1 large garlic clove, minced
- fried eggs, 1–2 per person (optional)
- salt and pepper, to taste
- Place a large skillet on the stove over medium heat. When hot, drizzle 1–2 tablespoons of oil into the pan and add diced onion, all the potatoes, and carrots. Sauté for 5–6 minutes then add the water to the pan. Cover the pan and let steam for a few minutes to soften the vegetables.
- Remove the lid and stir in the brussels sprouts and garlic. Season generously with salt and pepper. Continue to cook until vegetables are tender. Serve with eggs (optional) or protein of choice. Makes 3–4 servings.
- In a separate non-stick skillet, drizzle a bit of oil and place over medium-high heat. Once hot, crack an egg into pan and let the egg white set. Depending on the size of your pan, you may can cook 2–3 at a time. If there's room, add more eggs. To get sunny side up eggs, loosely cover the pan with a lid and turn the heat down to low. Cook for a few minutes, until the whites are fully cooked and yolks are to your liking.
- To cook the yolk further, flip the egg and cook on the other side for 1–2 minutes.