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!
Some more gratuitous runny yolk shots!
Brussels Sprout and Mushroom Hash
Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!
- 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
- 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.
- 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.
- Season with salt and pepper to taste.
- 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.