We fell totally in love with caramelized Brussels sprouts. They were definitely our new favorite vegetable. When I ran across a recipe for a hash that included Brussels sprouts and mushrooms, caramelized into a hash, I knew we’d have to try this. With a fried egg yolk running all over the top, it would be too delicious for words.
In a large nonstick skillet I heated a drizzle of oil and sautéed the onions and mushrooms until the mushrooms’ juices were released into the pan.
The Brussels sprouts, garlic and thyme were added next and sautéed until the sprouts were browned and caramelized on several sides. I turned them every couple of minutes to get them brown on more sides and added salt and pepper to taste.
Making four little clearings in the pan, I cracked four eggs into the holes. After a few minutes they began to firm up and I salted and peppered the eggs then put a lid on the pan. I briefly considered just finishing them off under the broiler but they were doing fine as they were. I didn’t want the yolks to firm up too much.
I served the hash with the eggs, breaking the eggs open to ooze out over the Brussels sprouts and mushrooms. It had the most amazing flavors! The browned vegetables and mushrooms, the salty, rich goodness of the egg.. it almost too delicious for words!
We loved this breakfast. Served with a Bloody Mary (another vegetable!) it was a brunch I could handle every day. But I think we’ll save it for special occasions.
Brussels Sprouts and Mushrooms Hash
1 tablespoon oil
1 small onion, finely diced
8 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 pound Brussels sprouts, trimmed and sliced
salt and pepper to taste
Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
Add the garlic, thyme and Brussels sprouts, sauté until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
Season with salt and pepper to taste.
Create small wells in the hash, add the eggs and cook until the desired level of doneness.
Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.
Adapted from Closet Cooking