Serious Eats: Recipes
Cook the Book: Brussels Sprout-Potato Hash
Isa Chandra Moskowitz, author of Appetite for Reduction calls this Brussels Sprout-Potato Hash the perfect breakfast for a vegan lumberjack. And while I've never met a vegan lumberjack (or any lumberjack, for that matter) I'm pretty sure that this warm, wintry bowl of crisp potatoes and Brussels sprouts is hearty enough to keep anyone going well into the afternoon.
I was a little concerned about the dried thyme, since, well, why bother with the dried stuff when fresh thyme is available in virtually every market? Ignoring my urges to go with the fresh stuff, I dusted off the jar and added two teaspoons to the pan along with grated lemon zest, salt, and pepper.
The flavor of the dried thyme was entirely different than it's fresh counterpart, woodsier and really wonderful when combined with the lemon zest. It was a much lighter way of enjoying Brussels sprouts, especially if you're used to cooking them up with bacon, the lemon and thyme add an herbal lightness to the spouts while the potatoes keep the dish hearty and satisfying.
As always with our Cook the Book feature, we have five (5) copies of Appetite for Reduction to give away this week.
Adapted from Appetite for Reduction. Copyright © 2010. Published by Da Capo Lifelong Books. Available wherever books are sold. All Rights Reserved.