Brussels Sprouts and Potato Hash
This hearty and healthy breakfast also makes a satisfying quick weeknight dinner.
Ingredients
Hash
- 3 tbsp butter, divided
- 4 slices peameal bacon, thinly sliced
- 1 lb small red potatoes, cooked and halved
- 1 large leek, sliced (white and light green parts only)
- 2 tsp finely chopped fresh thyme
- 2 cloves garlic, minced
- ¼ tsp pepper
- ¼ tsp paprika
- ½ lb Brussels sprouts, trimmed and thinly sliced
- 3 tbsp chicken broth or water
- 1 tbsp chopped fresh parsley
Fried Eggs
- 2 tbsp butter
- 4 eggs
- ¼ tsp each salt and pepper
Instructions
- Hash: 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.
- 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: 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.
- Divide hash among 4 plates. Top with fried eggs and sprinkle evenly with parsley.
Notes
Tips
- Add pinch of cayenne pepper or chili flakes for a spicy addition.
- Substitute shallots or onions for leek if desired.
- Calories 370
- Fat 22g
- Saturated Fat 11g
- Trans Fat 1g
- Cholesterol 740mg
- Sodium 740mg
- Carbohydrate 28g
- Fibre 5g
- Sugars 4g
- Protein 17g