ALL STRESSED OUT AND NO ONE TO CHOKE–all caps, red background, blue text. In college, this was one of my recurring AIM away messages. Balancing school work, a part-time job, and the publication of a monthly newspaper seemed stress inducing at the time, but compared to the home buying process, it now looks like a walk in the park. Buying a house is stressful and eats up all of your time and energy and almost makes you want to choke people.
Last Saturday was the first day in two weeks where I didn’t have to fill out any forms, scan documents, run errands, or meet up with anyone. I had been looking forward to it all week. “If I can just make it to Friday night, I’m good.”
And so Saturday came and I slept in a little later, had a good talk with the Lord, read, and just sat still. It was wonderful. And then I did what any self-respecting stressed-out person would do, I made myself a spice cake (recipe coming) and breakfast for dinner. This brussels sprout hash was a cinch to prepare and the smell of potatoes and shallots frying in a cast iron skillet is pure bliss.
- 1/2 tablespoon butter
- 1 shallot bulb, sliced thinly
- 1 small white potato, cut into 1/2 inch cubes
- Sea Salt or Kosher Salt
- Freshly ground pepper (I used red, green, and black peppercorns)
- 1 tablespoon olive oil
- 1 cup shaved brussels sprouts
- Melt the butter in a small cast iron skillet over low heat. Raise the heat slightly and cook the butter until the milk solids began to separate and it turns a golden caramel color.
- Add the sliced shallot and diced potato to the skillet and season with the salt and pepper. Fry for 5-7 minutes over low-medium heat, stirring frequently
- Raise the heat to medium and cook for an additional 2-3 minutes or until a nice crust forms on the potatoes.
- Add the olive oil to the pan. Then add the brussels sprouts, season with salt and pepper.
- Toss the brussels sprouts, potatoes and shallots in the pan and cook for 4-5 minutes longer.
- Serve with eggs. I served my hash with a fried egg.