Brussels sprouts and potato hash

Brussels Sprout and Potato Hash

This Brussels sprouts and potato hash was part of the big breakfast I made on Father’s Day.  As I was lovingly slaving away at the stove, the father of my children walked past me, sneered at the brussel sprouts on the cutting board, and said, “You are disgusting” before he moped out of the kitchen.  Off to a great start, right?  Aw, gotta love him.

See, I feel like it’s kind of my quest to make things Jim hates from his childhood taste amazing.  It gives me some sort of weird satisfaction, and this hash totally fit the bill.  In fact, I may or may not have done a little cheer when he went back for a second serving of something that had Brussels sprouts in it.  Then I followed close on his heels, because I wanted more too.

This is a delicious twist on our run-of-the-mill hashbrowns, and I will definitely make it as often as I can find reasons to have brunch or a big family breakfast.  Or maybe I’ll just start Family Breakfast Fridays.  Hmm.  Sounds like a plan.

{one year ago:  frozen fudgicles}
{two years ago:  watermelon ginger coolers}

Recipe:  Brussels Sprouts and Potato Hash

(found at shutterbean, originally recipe from Appetite for Reduction)

2 tsp. olive oil, plus additional cooking spray as needed

1/2 lb. brussel sprouts, quartered lengthwise

1 lb. Yukon gold potatoes, cut into 1/2″ pieces

1 small onion, diced

3 cloves garlic, minced

2 tsp. dried thyme  (I used 1 Tbsp. fresh thyme instead.)

freshly ground black pepper

1 tsp. salt

2 tsp. grated lemon zest (from 1 lemon)

Preheat a large heavy pan over medium heat. Saute the potatoes and sprouts in 1 teaspoon of oil, using non-stick cooking spray if needed. Cover the pan and cook for about 30 minutes, stirring occasionally, until the sprouts & potatoes are both tender and nicely browned. Add the onion, garlic, thyme, lemon zest, pepper and salt. Drizzle with remaining teaspoon of oil. Cook for another 15 minutes, stirring occasionally, until the onions are browned.

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