Recipes

Brussels Sprouts and Potato Hash

This hearty and healthy breakfast also makes a satisfying quick weeknight dinner.
Serves 4
Prep Time 15 min
Cook Time 30 min

Ingredients

  • Hash

    • 3 tbsp (45 mL) butter, divided
    • 4 slices peameal bacon, thinly sliced
    • 1 lb (0.5 kg) small red potatoes, cooked and halved
    • 1 large leek, sliced (white and light green parts only)
    • 2 tsp (10 mL) finely chopped fresh thyme
    • 2 cloves garlic, minced
    • ¼ tsp (1.25 mL) pepper
    • ¼ tsp (1.25 mL) paprika
    • ½ lb (0.3 kg) Brussels sprouts, trimmed and thinly sliced
    • 3 tbsp (45 mL) chicken broth or water
    • 1 tbsp (15 mL) chopped fresh parsley
  • Fried Eggs

    • 2 tbsp (30 mL) butter
    • 4 eggs
    • ¼ tsp (1.25 mL) each salt and pepper

Instructions

  • Hash

    • Step 1

      Melt 1 tbsp (15 mL) butter in large skillet set over medium heat; cook bacon for 10 to 12 minutes or until cooked through and golden. Transfer to paper towel–lined plate and set aside.

    • Step 2

      In same pan, melt remaining butter over medium-high heat; cook potatoes for 3 to 5 minutes or until lightly browned. Add leek, thyme, garlic, pepper and paprika; cook, stirring occasionally, for 3 to 5 minutes or until leeks start to soften. Add Brussels sprouts and broth; cook, stirring occasionally, for 5 to 7 minutes or until Brussels sprouts start to soften and liquid has evaporated. Stir in bacon.

  • Fried Eggs

    • Step 1

      Melt butter in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cook for 3 to 4 minutes or until eggs whites are set and yolks are cooked to desired doneness.

    • Step 2

      Divide hash among 4 plates. Top with fried eggs and sprinkle evenly with parsley.

Nutrition Facts

Per serving
Calories370
Fat22 g
Saturated Fat11 g
Trans Fat1 g
Carbohydrate0 g
Fibre5 g
Sugars4 g
Protein17 g
Sodium740 mg