Closet Cooking

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.

Never miss a recipe! Subscribe to the email Newsletter!

Brussels Sprout and Mushroom Hash

[heart_this] · · 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
eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  4. Nancy Long says

    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

  19. Anonymous says

    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

Leave a Reply

Your email address will not be published. Required fields are marked *