3-Ingredient Brussels Sprout Hash with Egg

Photo by Sreal Boruchin

It’s remarkable how much flavor and satisfaction can come from just three main ingredients: Brussels sprouts, onion and egg. Slicing the Brussels sprouts thinly so they turn into a warm slaw in the skillet, and cooking the onion until it is deep brown, even charred in spots, gives the dish a complex savory-sweet flavor.

Topped with a fried egg, this Brussels sprout hash proves a flavorful, nourishing meal can be totally uncomplicated. It’s not just great for breakfast, it makes a lovely light lunch or dinner too.

3-Ingredient Brussels Sprout Hash with Egg

Ingredients

4 tablespoons olive oil, divided
1 medium onion, thinly sliced into half moons
1 pound Brussels sprouts, shredded (about 5 cups)
½ teaspoon salt
¼ teaspoon pepper
4 large eggs

Directions

Heat 2 tablespoons of the oil in a large skillet over a medium heat. Add the onion and cook, stirring occasionally, until it is softened, and well browned on the edges, 5-6 minutes. Add another tablespoon of oil to the pan, then add the Brussels sprouts and cook, stirring occasionally, until they have softened and have browned on the edges, 3-5 minutes. Season with the salt and pepper, then remove from the heat but keep the hash in the pan to keep warm as you cook the eggs.

Add the remaining tablespoon of oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the hash.

Makes 4 servings

Serving size: about 2/3 cup hash and 1 egg

Excellent source of: Protein, Vitamin A, Vitamin C, Riboflavin, Folate

Good source of: Fiber, Vitamin D, Thiamin, Vitamin B6, Pantothenic Acid, Potassium, Iron, Phosphorous, Iodine

Per serving: Calories 248, Total Fat 19g; (Sat Fat 4g, Mono Fat 12g, Poly Fat 3g); Protein 10g; Carb 12g; Fiber 5g; Cholesterol 186mg; Sodium 391mg