BRUSSELS SPROUT HASH
This hash makes a wonderful side dish or an amazing breakfast, either on its own or with the addition of eggs. I love how crispy the sprouts can get, and when paired with the spicy sausage, this dish is enormously satisfying. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 20 minutes
2 teaspoons extra-virgin olive oil
½ onion, diced
1 or 2 garlic cloves, minced
1 pound spicy Italian sausage
1 pound Brussels sprouts, shredded
Salt
Freshly ground black pepper
- In a large sauté pan over medium heat, heat the olive oil. Sauté the onion until slightly translucent, about 5 minutes.
- Add the garlic, and stir. Add the sausage, and break it up with a wooden spoon. Cook until no longer pink, about 10 minutes.
- Move the sausage to one side of the pan, and add the Brussels sprouts. Stir them around so they get coated in some of the sausage fat, and then slowly incorporate everything in the pan. Raise the heat to medium-high, and cook until some of the pieces start to get crispy, about another 5 minutes.
- Season with salt and pepper, remove from the heat, and serve.
VARIATION 1 BRUSSELS SPROUT HASH WITH PANCETTA: Substitute the sausage for ½ pound diced pancetta, and follow the recipe as written. Using pancetta instead of hot Italian sausage takes this from somewhat spicy to a lip-smacking, fattier dish.
VARIATION 2 BREAKFAST BRUSSELS SPROUT HASH: Serve topped with 1 or 2 fried eggs for a hearty breakfast—drizzle some olive oil into a hot skillet, and crack the eggs gently into it. Cook on one side until the whites are no longer runny, and then carefully flip and cook for a minute or two on the other side, depending on how done you want the yolks.
PREP TIP: Chop the veggies the night before, and cook everything quickly the morning you plan to serve this dish.
