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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Brussels Sprout and Mushroom Hash

[heart_this] · Dec 9, 2013 · 26 Comments

Brussels Sprout and Mushroom Hash

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

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
Similar Recipes:
Brussels Sprout Hash with Sweet Potato and Bacon
Reuben Cauliflower Corned Beef Hash
Corned Beef Hash
Roasted Brussels Sprout Carbonara
Hot Cheesy Roasted Brussels Sprout Dip

Breakfast, Egg, Food, Gluten-free, Mushroom, Recipe, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Maria says

    December 9, 2013 at 7:39 pm

    I could eat this every day!

    Reply
  2. Marian (Sweetopia) says

    December 9, 2013 at 8:32 pm

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

    Reply
  3. DessertForTwo says

    December 9, 2013 at 8:58 pm

    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! 🙂

    Reply
  4. Nancy Long says

    December 9, 2013 at 10:22 pm

    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!

    Reply
  5. Katrina @ Warm Vanilla Sugar says

    December 9, 2013 at 10:38 pm

    Waaaaaant! For every meal…

    Reply
  6. Julie @ Table for Two says

    December 9, 2013 at 11:03 pm

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

    Reply
  7. Heather Christo says

    December 9, 2013 at 11:51 pm

    gorgeous. and that egg takes it over the top!

    Reply
  8. Tieghan says

    December 10, 2013 at 3:27 am

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

    Reply
  9. Aimee @ Simple Bites says

    December 10, 2013 at 3:47 am

    Totally craving this for breakfast!!

    Reply
  10. A SPICY PERSPECTIVE says

    December 10, 2013 at 2:13 pm

    Oh my word! This looks so hearty and comforting!

    Reply
  11. Jeanette | Jeanette's Healthy Living says

    December 10, 2013 at 3:40 pm

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

    Reply
  12. The Wimpy Vegetarian says

    December 10, 2013 at 5:20 pm

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

    Reply
  13. MaryAnne (Gastronotherapy) says

    December 10, 2013 at 5:57 pm

    Ok, I am making this for dinner tonight!

    Reply
  14. Anonymous says

    December 11, 2013 at 1:47 am

    This was delicious.

    Reply
  15. Loretta E. says

    December 11, 2013 at 3:52 am

    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!)

    Reply
  16. ravenlocks says

    December 11, 2013 at 5:27 am

    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

    http://www.raven-locks.blogspot.com

    Reply
  17. Laura @ Laura's Culinary Adventures says

    December 11, 2013 at 8:22 pm

    Yum! This looks great! I love burssels spouts!

    Reply
  18. Anonymous says

    December 31, 2013 at 10:53 pm

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

    Reply
  19. Anonymous says

    January 8, 2014 at 10:05 pm

    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~

    Reply
  20. kevin says

    January 8, 2014 at 10:36 pm

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

    Reply
  21. sdowkes says

    January 13, 2014 at 1:35 am

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

    Reply
  22. Brandi says

    February 2, 2014 at 2:44 am

    Looks amazing!

    Reply
  23. Lisa Deaton says

    January 5, 2017 at 12:42 am

    I just found this and OMG, itS amazing! I splashed a little hot sauce and sprinkle of cheese, my new fav!! Thanks for the idea.

    Reply
  24. kevin says

    January 8, 2017 at 2:27 pm

    Lisa Deaton: I'm glad you like it! I love the addition of hot sauce and cheese!

    Reply
  25. Judy Goldin says

    October 22, 2017 at 9:22 pm

    Can I use frozen Brussel sprouts. In 50 years here I've never seen fresh ones.

    Reply
  26. kevin says

    October 23, 2017 at 9:13 pm

    Judy Goldin: I have never seen frozen brussels sprouts, but they should work!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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