Brussels Sprout and Purple Potato Hash

You guys! Today is a monumental occasion. Because after, oh I don’t know, five or maybe six years of asking Jeremy to help me write a recipe post, HE FINALLY CAVED!

We cook together a lot. If there’s one thing that months without running water or a stove will teach you, it’s that eating out is kind of overrated and cooking at home is a miracle!

We’ve been experimenting with lots of vegetable-based meals lately, and since this one turned out so delish, he agreed to help me make it into a recipe for you!

Related: 50+ Healthy Breakfast Ideas

Brussels sprouts. Historically, they’ve gotten a bad rap. But in recent years, they’re the cool girls at all the hipster restaurants. I’m so happy for them, their time has come!

Purple potatoes. The prettiest potatoes by a lot. I don’t know how or why I never bought them until this past week!

Anyway! Enough chit chat. I never know the right amount of dad jokes to put into a blog post. Sometimes it’s way too much, sometimes it’s not enough. Sometimes you’re like, “Share WAY more,” and sometimes you’re like, “Please shut up.” Here’s the recipe…

Brussels Sprout + Purple Potato Hash
*serves 1 VERY hungry person or 2 people who are also eating avocado toast.

3 cups Brussels sprouts
3 cloves garlic
1/4 onion
1 purple potato
coconut oil
1/4 teaspoon black pepper
1/2 teaspoon salt
paprika
fresh rosemary
avocado slices

First, thinly slice the purple potato. Pan fry it with coconut oil (or your oil of choice, butter works too).

We like to do this step separately because we like our potatoes very crispy. Plus, they take longer to cook. So let them cook while you’re prepping the rest. Then set them aside when they’re done.

Next, fill your food processor with Brussels, garlic and onion and chop your veggies. Process it till it looks about like this-

Now it’s ready to cook! Throw it in a pan on the stovetop with a little coconut oil and the salt and pepper. As you’re cooking it, give it a taste and see if you want any garlic powder or more pepper or salt. I feel like we over-garlic all of our food, so I made the recipe “safe”.

When the slaw is almost done cooking, throw the potatoes back in so they can heat up.

Almost done! Just fry a couple eggs and garnish them with a little paprika, some fresh cut rosemary and some avocado slices.

Now, dig in! You’ve earned it. If you need some inspiration for an outdoor brunch, check out my patio brunch with all the trimmings!

xoxo. Elsie + Jeremy

Need more breakfast ideas? Check out 10 Breakfast Recipes I Want To Try!

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Ingredients

1x2x3x

• ▢ 3 cups Brussels sprouts
• ▢ 3 cloves garlic
• ▢ ¼ onion
• ▢ 1 purple potato
• ▢ coconut oil
• ▢ ¼ teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ paprika
• ▢ rosemary (fresh)
• ▢ avocado slices

Instructions

• First, thinly slice the purple potato. Pan fry it with coconut oil (or your oil of choice, butter works too).

  We like to do this step separately because we like our potatoes very crispy.

  Plus, they take longer to cook. So let them cook while you’re prepping the rest. Then set them aside when they’re done.
• Next, fill your food processor with Brussels, garlic and onion and chop your veggies.
• Throw it in a pan on the stovetop with a little coconut oil and the salt and pepper. As you’re cooking it, give it a taste and see if you want any garlic powder or more pepper or salt.
• When the slaw is almost done cooking, throw the potatoes back in so they can heat up.
• Fry a couple eggs and garnish them with a little paprika, some fresh cut rosemary and some avocado slices.

© Author Elsie Larson

Course Breakfast

Nutrition

Nutrition Facts

Brussels Sprout + Purple Potato Hash

Amount per Serving

Calories

154

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

0.2

g

1

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

0.1

g

Sodium

 

1233

mg

54

%

Potassium

 

1190

mg

34

%

Carbohydrates

 

33

g

11

%

Fiber

 

11

g

46

%

Sugar

 

7

g

8

%

Protein

 

10

g

20

%

Vitamin A

 

1995

IU

40

%

Vitamin C

 

233

mg

282

%

Calcium

 

139

mg

14

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.