Brussels Sprout-Potato Hash Recipe | Cook the Book

By
Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. 
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Updated Aug. 30, 2018
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

5

(2)

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!

Nutrition Facts (per serving)
159 Calories
3g Fat
31g Carbs
5g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 159
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 553mg 24%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 17%
Total Sugars 3g
Protein 5g
Vitamin C 49mg 246%
Calcium 61mg 5%
Iron 3mg 16%
Potassium 836mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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