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Brussels Sprout and Mushroom Hash

Brussels Sprout and Mushroom Hash

Ever since I made the brussels sprout hash with sweet potato and bacon a couple of weeks ago I have been kind of obsessed with it making different versions every couple of days! Out of all of the different versions that I have been experimenting with this brussels sprout and mushroom hash is definitely one of my favourites and not just because of my love for mushrooms! Brussels sprouts and mushrooms are a fabulous combo and they go amazingly well together in a breakfast 'hash' along with a fried eggs with a runny yolks! This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them.

What a great way to enjoy your brussels sprouts for breakfast!

Brussels Sprout and Mushroom Hash
Serve with some toast to make sure that you get all of that runny egg yolk.

Brussels Sprout and Mushroom Hash
Some more gratuitous runny yolk shots!

Brussels Sprout and Mushroom Hash
Brussels Sprout and Mushroom Hash

Brussels Sprout and Mushroom Hash

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2

Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!



ingredients
  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • salt and pepper to taste
  • 4 eggs
directions
  1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
  2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
  3. Season with salt and pepper to taste.
  4. Create small wells in the hash, add the eggs and cook until the desired level of doneness.

Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.
Nutrition Facts: Calories 343, Fat 17g (Saturated 3g, Trans 0), Cholesterol 372mg, Sodium 206mg, Carbs 28g (Fiber 10g, Sugars 9g), Protein 24g
Nutrition by: Nutritional facts powered by Edamam

22 comments:

Maria said...

I could eat this every day!

Marian (Sweetopia) said...

I love the runny egg yolk too! Looks delicious Kevin!

DessertForTwo said...

I feel like I'm going to have an amazing day when I eat veggies in my breakfast! This is going on the Saturday morning list! :)

Nancy Long said...

Now that hubby is working noon to midnight always looking for new ideas for breakfast/brunch since that's the only meal I make 5 days a week. This is a definite try!

Katrina @ Warm Vanilla Sugar said...

Waaaaaant! For every meal...

Julie @ Table for Two said...

I LOVE brussels sprouts and this hash just looks to die for!

Heather Christo said...

gorgeous. and that egg takes it over the top!

Tieghan said...

Incredible Kevin! I could eat this at any hour of the day. It has all of my favorites!

Aimee @ Simple Bites said...

Totally craving this for breakfast!!

A SPICY PERSPECTIVE said...

Oh my word! This looks so hearty and comforting!

Jeanette | Jeanette's Healthy Living said...

My kind of hearty breakfast Kevin! - love the combination of brussels sprouts and mushrooms!

The Wimpy Vegetarian said...

I've been working on a brussels sprouts hash too - they are just so, so good. Love your version with mushrooms!

MaryAnne (Gastronotherapy) said...

Ok, I am making this for dinner tonight!

Mama Weze said...

This was delicious.

Loretta E. said...

Incredible! I adore both mushrooms and Brussels sprouts, so I'm sure this would be to die for. Although my hubby isn't a fan of mushrooms (more for me!)

ravenlocks said...

That's it. I'm making this tomorrow for breakfast! This looks so good :)

Just found your blog, btw. I'm following you now on FB and Pinterest. Looking forward to more of your posts!

xo Azu

www.raven-locks.blogspot.com

Laura @ Laura's Culinary Adventures said...

Yum! This looks great! I love burssels spouts!

Anonymous said...

I just made this, it was delicious. Your recipes never disappoint!

Anonymous said...

Kevin, this looks amazing and I am totally re-pinning! Just wondering tho...why are there carbs listed in the nutritional profile when it doesn't appear to have any in the listed ingredients? Thanks so much, I'm making it regardless! :) ~Lori~

Kevin Lynch said...

~Lori~: The nutritional breakdown comes to 75% of carbs from the brussels sprouts and 12.5% from both the mushrooms and the onion.

sdowkes said...

Lots of fibre to cut those carbs down! I'll be making this tomorrow AM.

Brandi said...

Looks amazing!

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