Brussels Sprouts, Cabbage & Apple Hash
Author: Maria Tadic
Recipe type: Breakfast
- 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
- ¼ 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
- 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.
- Deglaze the pan with the ¼ 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.
- 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.
- Add back the cabbage mixture, in addition to the apples to the pan. Toss to warm through.
- 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!