Brussels Sprout, Cabbage & Apple Hash

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I’m new to hash – never cooked it before.  And I’ve only eaten maybe a few times.  But there are only so many episodes of Diners, Drive-Ins and Dives that one can watch until the feel the need to make a big plate of hash.  I don’t know what it is about that show, but Guy Fieri always seems to be chowing down on some huge breakfast plate filled with eggs and a delicious hash.  I’m serious.  All the time, it’s hash. vegetarian breakfast, breakfast recipes, vegetarian recipes, vegetarian hash recipes, hash, brussels sprouts

vegetarian breakfast, breakfast recipes, vegetarian recipes, vegetarian hash recipes, hash, brussels sprouts

Now, for those of you who are not familiar with a hash, let me fill you in.  It’s a mix up usually containing meat and potatoes maybe some vegetables, fried up and served with eggs and some sort of breakfast meat.  Now…as a vegetarian, I obviously wasn’t excited for the meat part of hash.  It’s really all about the crispy fried potato bits.  That’s where it’s at!

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vegetarian breakfast, breakfast recipes, vegetarian recipes, vegetarian hash recipes, hash, brussels sprouts For my hash recipe, I started with some shredded hash brown potatoes, decided to add in some shredded brussels sports, some green cabbage, caramelized onions annnnd some apple.  Hinted with some sage and thyme.  I just felt I needed to have all those ingredients .  In my mind, it makes sense.  Trust me.  It’s amazing.  Particularly if you top it with a fried egg and let that golden yolk flow all over the hash.

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vegetarian breakfast, breakfast recipes, vegetarian recipes, vegetarian hash recipes, hash, brussels sprouts SO good.  I love the complexity of the flavors –  a touch bitter from the cabbage and brussels sprouts, a little sweet from the caramelized onions all topped off with tart flecks of the shredded apple.  And the fried egg.  Well you know how I feel about eggs.  They’re up there next to peanut butter on my list of top favs.  Try this – it’s awesome!  Plus it’s breakfast for dinner.  And dinner for breakfast.  You can’t go wrong!!

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Brussels Sprout, Cabbage & Apple Hash:
Ingredients:

  • 4 tbsp olive oil, divided
  • 3 cups shredded potatoes (if frozen, defrost ahead of time)
  • 10 oz shredded green cabbage
  • 1 large onion, sliced thinly
  • 1/4 white wine
  • 1 pound, brussel sprouts, shredded
  • 2 apples, grated
  • 1 tsp salt and pepper
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp soy sauce
  • 4-6 eggs

Instructions:

  1. Add 2 tbsp of oil to a large non stick skillet.  Heat over medium high – add in the cabbage, onion, salt, pepper, sage and thyme.  Saute for 15-20 minutes or until cooked down and caramelized.  Remove cabbage mixture from pan and set aside.
  2. Deglaze the pan with the 1/4 cup of white wine – scrape up any browned bits from the bottom of the pan.  Add in the remaining 2 tbsp of oil if needed.  Add in the brussels sprouts and potatoes.  Pat down firmly to the bottom of the pan.  You want to get a nice crispy crust on the potato mixture.
  3. Allow potato mixture to sauté for a good 5-7 minutes until nicely browned on the bottom.  Flip periodically for another 5-7 minutes or until most potato pieces are nicely browned.
  4. Add back the cabbage mixture, in addition to the apples to the pan.  Toss to warm through.
  5. While hash is warming, cook the eggs.  They’re great when they are fried sunny side up.  But cook according to your favorite method!  Serve eggs on top of warm hash!

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