Brussel Sprout Hash

Brussel Sprout Hash is a good twist on the classic potato breakfast. It's made with shredded brussel sprouts, onions, simple seasonings, and fresh herbs. As the brussel sprouts sauté, they caramelize and become crispy like hash browns. Serve them with or without eggs for a complete breakfast or brunch.

Brussel sprouts (correct name Brussels sprouts named after the city where they were first cultivated in Belgium) are typically in season from late August through March. You might recognize these teeny cabbage-like vegetables at your Thanksgiving table, but they make a great breakfast as well.

This breakfast hash is loaded with simple flavors such as olive oil, Dijon mustard, fennel, and fresh thyme. When brussel sprouts are sautéed (or roasted), they develop a sweet, nutty, caramelized taste. Oh, and the crispy bits? Well, they're the best!

Like our sweet potato hash this Brussel sprout hash is made in one skillet. We decided to keep this breakfast hash vegetarian, so we omitted the bacon. It makes a great fall side dish, but we like to add some eggs for a complete, one-pan meal.

Ingredient notes

Read below to learn more about the ingredients used in this vegetable hash.

• Brussel sprouts Look for them whole at your grocery store. You may find them on or off their stalks. Either is fine- the latter requires a little more prep work. To save time, you can buy them pre-shaved (or shredded). If using pre-shaved, look out for any yellowing of the leaves, and use them as soon as possible.
• Onion We prefer red onion for its flavor and pop of color, but you can use a sweet, white, or yellow onion.
• Dijon mustard Adds brightness and acidity.
• Fennel seeds Crush them for the best flavor.
• Thyme Fresh thyme adds some earthy, lemony flavor to the sprouts. You can use dried thyme if that's what you have.
• Olive oil For sautéing the sprouts. We use extra-virgin olive oil, but you can also use your favorite oil (vegetable, canola, etc.). For an extra-rich hash, sauté the Brussels in butter.
• Salt and pepper For seasoning the hash.
• Eggs Optional.

How to shred Brussels sprouts

You can buy pre-shaved (shredded) brussel sprouts, but nothing beats them freshly shaved. This way will also allow you to leave some chunkier pieces for added texture.

We prefer to shred them by hand, with nothing more than a sharp knife and a cutting board. To save time, you can toss them into a food processor.

Step 1. Wash the brussel sprouts and remove the outer leaves if bruised or tough. Hold the brussel sprout lengthwise, and slice it down the middle.

Step 2. Take each half (cut side down), and with a sharp knife, begin slicing it thinly from the outside toward the middle (stem).

Making the brussel sprout hash

Full instructions are listed in the recipe card, but you can check out this quick guide to help you get started.

Step 1. Heat the oil in a skillet over medium heat. Add the onions, and sauté until softened (not browned).

Step 2. Add the shredded sprouts, and sauté until wilted. Add the remaining ingredients (minus the thyme), and sauté until golden brown and crispy.

Step 3. If adding the eggs, make 3-4 holes in the skillet, by moving the hash to one side.

Step 4. Crack an egg into each hole. Cover, and cook an additional 5-6 minutes, until the eggs are set and cooked to your liking.

Once the eggs are cooked, taste for seasoning, adding additional salt and pepper as needed.

Expert tip

To ensure even browning, leave the brussel sprouts undisturbed in the skillet for a few minutes before stirring. This will allow the bottoms to get crispy faster.

Substitutions and variations

Hash is a canvas for all sorts of add-ins and seasonings. Play around with different flavors to make it your own.

• Add meat. Bacon pancetta, or prosciutto pair beautifully with Brussel sprouts. Sweet or hot crumbled sausage would also be a great addition.
• Use a mix of veggies. For the ultimate fall breakfast, add chopped sweet potatoes or butternut squash.
• Herbs. Use any combination of fresh or dried herbs. Parsley or chives work well.
• Garlic. Try adding a minced garlic clove for additional flavor.
• Add heat. Make it spicy with crushed red pepper or cayenne pepper.
• Cheese. Grate Parmesan cheese over the hash for a nutty, salty twist.

Serving suggestions

Serve this hash as a side dish or add eggs for a complete meal. If adding eggs, toast up some bread to sop up that yummy yolk. Don't like runny yolks? Fry an egg and serve it alongside the hash.

For a sweet and savory spin, add a touch of this bacon chutney on top! You could also drizzle the cooked hash with balsamic glaze or pomegranate molasses.

Keeping leftovers

Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.

Kitchen questions

Can we use cabbage instead of brussel sprouts for hash?

Sure, if you prefer cabbage, you can shred it like you would the brussel sprouts. Add potatoes and corned beef for a good Irish-inspired breakfast.

Hooray for one-pan meals!

Ingredients

Makes 4

• 1 pound Brussel sprouts, whole or pre-shredded
• 2 tbsp extra virgin olive oil (divided)
• ½ cup chopped red onion (about 1 small onion)
• ½ tbsp Dijon mustard
• ¼ tsp crushed fennel seeds
• ¼ tsp Kosher or fine sea salt (divided, plus more to taste)
• ⅛ tsp fresh ground pepper, plus more to taste
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• 3-4 eggs, optional

Equipment

• 10 or 12 inch skillet

Method

1. Shred the Brussel sprouts:

   Wash the Brussel sprouts and remove the outer leaves if bruised or tough. Hold the Brussel sprout lengthwise, and slice it down the middle. Take each half (cut side down), and with a sharp knife begin slicing it thinly from the outside toward the middle (stem). Set aside.

2. Heat 1 tbsp of the oil in a skillet over medium heat. Add the chopped onion and ⅛ tsp salt, and saute the onion until soft (but not brown), about 2-3 minutes.

3. When the onions are softened, add the Brussel sprouts and the remaining oil (you may need to do this in batches depending on the size of your skillet). Saute briefly until they begin to wilt down, and you can fit all the Brussels in the skillet. Add the mustard, fennel, the remaining ⅛ tsp of salt, and pepper and stir to coat.

4. Saute the Brussels, turning occasionally until browned (allowing the Brussel sprouts to cook for a few minutes before stirring so the bottoms get crispy), about 12-14 minutes. Stir in the thyme.

5. If adding the eggs, make 3-4 wells in the Brussel sprouts. Add the eggs, one at a time into each well. Cover and cook the eggs over medium heat until the whites are set, or the eggs are cooked to your liking, 5-6 minutes. Season to taste with additional salt and pepper. Serve immediately.

Kitchen notes

• Brussel hash can be stored in an air-tight container in the fridge for up to 4 days. You can reheat the hash in the microwave or on the stove until heated through.