Brussel Sprout Hash (From The Complete Plant Based Cookbook by America’s Test Kitchen)

Breakfast is not complete without some type of hash. This Brussel sprouts hash has an amazing combination of textures and flavors. I served this with some ketchup on the side and we really enjoyed it!

I started by preparing all of my ingredients. This included dicing potatoes, chopping carrots, quartering Brussels sprouts, chopping an onion, and mincing a few cloves of garlic. I combined the potatoes, carrots, oil, salt, and pepper into a bowl. I microwaved the bowl of vegetables until they were soft (about 8 minutes). While the vegetables were microwaving, I added the Brussel sprouts to a skillet and started to sauté them in hot oil. Once the Brussel sprouts started to brown in spots, I added the microwaved vegetables, the onion, thyme, water, garlic, oil, salt, and pepper. I cooked it longer until all the vegetables were tender. I sprinkled scallions on top and served with ketchup on the side. I seasoned it before serving.

I decided to omit the coconut oil that the recipe calls for because I felt that there was already a lot of oil in the dish. The recipe calls to stir it in before sprinkling with green onions, but I felt that it was not needed. The only other change that I made was that I used dried thyme instead of fresh.

This was an amazing breakfast idea! This would even be great for brunch or dinner. This could be a great side for a dinner as well. I love the usage of Brussels sprouts and the textures of the vegetables together.