Brussels Sprout-Potato Hash Recipe | Cook the Book

Brussels sprouts and potato hash in a skillet.

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.

Adapted from Appetite for Reduction. Copyright © 2010. Published by Da Capo Lifelong Books. Available wherever books are sold. All Rights Reserved.

Recipe Facts

Active: 30 mins
Total: 45 mins
Serves: 4 servings

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Ingredients

  • 2 teaspoons olive oil
  • 1/2 pound Brussels sprouts, quartered lengthwise
  • 1 pound Yukon Gold potatoes, cut into 1/2-inch pieces
  • 1 small onion, diced small
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • Freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons grated lemon zest (from 1 lemon) 

Directions

  1. Preheat a large, heavy pan, preferably cast iron, over medium heat. Sauté the potatoes and sprouts in 1 teaspoon of the oil, using nonstick cooking spray as necessary. Cover the pan and cook for about 30 minutes, stirring occasionally, until the potatoes are tender and lightly browned. Add the onion, garlic, thyme, pepper, salt, and lemon zest. Drizzle with the remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned. Serve!