brussels sprout hash on plate

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. 

Brussels Sprout Hash
Serves 1
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Prep Time
5 min
Cook Time
15 min
Total Time
22 min
Prep Time
5 min
Cook Time
15 min
Total Time
22 min
Ingredients
  1. 1/2 tablespoon butter
  2. 1 shallot bulb, sliced thinly
  3. 1 small white potato, cut into 1/2 inch cubes
  4. Sea Salt or Kosher Salt
  5. Freshly ground pepper (I used red, green, and black peppercorns)
  6. 1 tablespoon olive oil
  7. 1 cup shaved brussels sprouts
Instructions
  1. 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.
  2. 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
  3. Raise the heat to medium and cook for an additional 2-3 minutes or until a nice crust forms on the potatoes.
  4. Add the olive oil to the pan. Then add the brussels sprouts, season with salt and pepper.
  5. Toss the brussels sprouts, potatoes and shallots in the pan and cook for 4-5 minutes longer.
  6. Serve with eggs. I served my hash with a fried egg.
Dani On The Brink http://danionthebrink.com/
 
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